{recipe} Russian Tea Cakes

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in Raw Food Recipe

[Love Note from Eva: I couldn’t be more stoked that we’ll spend the week with {Chef Amber Shea}. Her recipes in “Practically Raw Desserts” gave me the inspiration for the multi-layered brownie cake we had for Lilla’s birthday (with strawberry chocolate icing! and colored sprinkles!). It was a HUGE HUGE hit.

Today these treats are an easy throw-together. (SERIOUSLY – just seven ingredients and SO SIMPLE but SO GOOD!)]

Also called Mexican Wedding Cookies or Snowballs, these tender cookies always make an appearance at my family’s Christmastime gatherings. From {Practically Raw Desserts} by Amber Shea Crawley © 2013, used with permission.

Russian-Tea-CakesRussian Tea Cakes
Servings: about 12 cookies

• Baking Option
• Grain-Free
• Lower-Fat
• Oil-Free

EQUIPMENT
Measuring cups and spoons
Food processor
Mesh-lined tray (if dehydrating)
Dehydrator (optional)
Wax paper (optional)
Baking sheet (if not dehydrating)

INGREDIENTS
1 cup dry pecans
1/2 cup coconut flour
1/4 cup coconut palm sugar
Big pinch of sea salt
1/4 cup coconut nectar
2 Tablespoons water or nondairy milk of choice
2 Tablespoons coconut flour or lucuma powder

INSTRUCTIONS
1. Place the pecans in a food processor and pulse until finely ground (be careful not to overprocess).
2. Add the coconut flour, sugar, and salt, and pulse to combine. Add the coconut nectar and water or nut milk, and pulse until the dough starts to stick together, but doesn’t quite form a ball. You can add additional water, 1 Tablespoon at a time, if needed to help the dough come together.
3. Divide the dough in half, then divide each portion in half again to make 4 equal-sized portions.
4. Divide each of the 4 portions into 3 equal-sized portions (for a total of 12 cookies).
5. Roll each portion into a ball and flatten it just slightly so it doesn’t roll around.

MAKE IT RAW: Arrange the cookies on a mesh-lined tray and dehydrate at 110°F for 1 to 2 hours, until firm and dry on the surface.

MAKE IT BAKED: Preheat the oven to 300°F. Arrange the cookies on a parchment-paper-lined baking sheet. Bake for 11 to 12 minutes, until the cookies look dry and lightly browned. Let cool completely on the baking sheet before handling.

MAKE IT EASY: Arrange the cookies on a wax-paper-lined baking sheet and freeze until firm. When the cookies are ready, place the coconut flour or lucuma powder in a small bowl. Add one or two cookies at a time to the bowl and roll them around to lightly coat them. Repeat with the remaining cookies.

SPECIAL NOTES
Per cookie: 112 calories, 7.1g fat (1g sat), 12.3g carbs, 3g fiber, 1.6g protein

Store the cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to a month.

SUBSTITUTIONS
• Pecans: walnuts or almonds
• Coconut palm sugar: Sucanat, date sugar, evaporated cane juice, or organic white sugar
• Coconut nectar: agave nectar, maple syrup, or any other {liquid sweetener}
• Coconut flour or lucuma powder: maca powder or organic powdered sugar

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