- 1cup raw almonds
- 1cup pitted dates
- 1 1/2teaspoon sea salt, divided
- 6teaspoons fresh squeezed lime juice
- 4teaspoon lime zest
- 1/2teaspoon fresh squeezed orange juice
- 1teaspoon orange zest
- 1teaspoon coconut palm or date sugar
- Zest of 1 lime
SACRAL: coconut palm sugar, orange juice and zest
SOLAR PLEXUS: dates
HEART: lime juice and zest
THROAT: lime juice and zest
CROWN: made with Love
* Try a mix of raw cashews and macadamia nuts in place of almonds.
** Start with 1 cup of dates, add the rest of the ingredients and if your dough is not sticky enough to roll into balls then add up to a 1/2 cup additional dates until you get the right consistency.
*** If you have neither coconut palm nor date sugar, substitute light brown sugar in its place. If you do not have a dehydrator, try using your oven by putting on the lowest temperature, placing the flattened balls on a baking sheet, propping door a bit and check them at 15-20 minutes. I have never done them in my oven so I am taking a guess here and if you make them in the oven, give me a holler as to what worked for you. In sunny climates or during warmer months, you can place the flattened balls on a cookie sheet and leave directly in the sun. Check them in a couple hours for the right “bakedness”- crispy on outside but chewy on inside (you will want to flip them half way through to crisp evenly).
I made an adult version of these cookies by soaking the lime rind in some tequila for a couple days prior to zesting. It gives the cookies just a hint of tequila flavoring but soak the rind as long as you can for a more pronounced taste of tequila. Add a few of the rinds in at the same time that you grind up the almonds and reduce the amount of lime zest called for in the recipe. If you want an even more tequila kick, add in a 1/4 cup of the tequila the rind had been soaking in!