Raw Mint & Ginger Cookies

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These moreish delicate raw biscuits are so healthy you’re going to love feeding them to your kids. They are super quick and easy to make, which is a bonus because they won’t last long.

Ingredients

4 cups of organic desiccated coconut (frozen)
2 tbsp chopped fresh mint
2 drops of ginger essential oil (edible)
2 tbsp of avocado

Method

In a Vitamix or other high speed blender with poke stick (do not attempt with a normal blender) process the frozen coconut on high speed for 90 second using the stick the entire time to push coconut to the blade and keep it moving. It should liquify in this time. Turn off, and then scrape down sides with spatula to incorporate all into liquid. Turn on high again and blend for 90 seconds until smooth and creamy. You’ve now made basic coconut fudge.

Big thanks and full credit goes to Deidre Van Breda for the tip on freezing the coconut to get it to pulverise into cream.

If the blender stops, it may have frozen solid around the blade because you weren’t fast enough. Don’t stress, just reset the switch on bottom of the blender, remove all coconut from jug and use a spoon to break up the frozen coconut from around the blade. Tip it all back in and try to work faster next time.

Add ginger and mint. Blend until smooth. Add avocado, blend.

Now taste and add more ginger if you like a hint of spice. If not on Intro you can add honey to taste if not sweet enough for you.

Use a cookie press to shape into cookies and set in fridge for 30 minutes or freezer for 10minutes.

If you don’t have a cookie press you can:
– roll into teaspoon size balls, then flatten, or
– press into a tray, then slice into cubes with spatula before putting in fridge.

Enjoy

*If you are doing GAPS intro dairy, nut and egg free like us, your practitioner may recommend you slowly introduce coconut in stage 3.