Actually, I’m using the trick that I got from Rawlicious and these cookies were made with soaked butternut squash, not pumpkin! Butternut squash is more readily available and a bit less expensive, so why not?
These measurements are approximate. I actually made all of the coconut cashew butter in advance before I knew that I’d use it to make this recipe.
- Food Processor
- 1 smallish butternut squash, refuse removed, cut into pieces and soaked 3+ hours (recommended by Rawlicious since it’s very starchy)
- 600g of coconut + 4 tbsp of coconut oil, blitzed into coconut butter
- 600g of cashews
- 1/3 cup raw agave or to taste
- 2 tbsp pumpkin pie spice
- Run the butternut squash through the juicer. Save the juice for other recipes, it’s the pulp you want for the cookies.
- In food processor, make your coconut butter first. Blend until completely smooth.
- Add your cashews to the coconut butter and blend until smooth. This should make a smooth and creamy butter.
- Add agave to taste.
- Add the pulp from the butternut squash. Blend.
- Add your spices, blend and voila! You’ve got a really sticky mushy mess. Time for the deyhdrator. As best you can, roll your mushy dough in to round cookie shapes and place on dehydrator sheets.
- Dehydrate 10+ hours at 110 degrees. Flip and dehydrate for another 3 to 6 hours, or until they’re no longer oily/overly moist on the outside. This can be adjusted to your preference.
- Eat your cookies!