Nutty Coconut Christmas Cookies are full of warm buttery flavor. Perfect for that cold night with a cup of hot Cocoa next to a warm, cozy, fire.

Nutty Coconut Christmas Cookies

Ingredients:
2 cups almond meal (pulp from almond milk)
2 cups cashew flour
1/3 cup agave
½ tsp. salt
1 tsp. vanilla extract
1/4 cup unsweetened shredded coconut (Set aside for Garnish)

Directions:
Place all ingredients except shredded coconut into a Cuisinart with an S blade. Mix, scraping down the sides periodically, until it turns into a ball. Take a teflex sheet and place it on a chopping block. Place the dough onto the sheet and cover it with another teflex sheet. Roll it out with a rolling pin until ¼” thick layer is formed. Remove the top sheet and cut out the cookies with a Christmas tree cookie cutter. Repeat the process until all the batter is used. Place the cookies on a dehydrator tray. Dehydrate at 115 degrees for 8 hours. Take another dehydrator tray with a teflex sheet and flip the cookies over onto the new tray. Place back into the dehydrator and continue dehydrating for another 8 hours.

Almond Crumble Ingredients:
2 cups finely chopped almonds
20 medium sized pitted dates
½ cup filtered water
¼ tsp. Himalayan sea salt
1 tsp. vanilla extract
2 tbsp. olive oil
1 tsp. cinnamon

Directions:
Place the dates and water into a Cuisinart with an S blade. Mix until creamy. Add in the rest of the ingredients and pulse just until mixed. The texture will be that of a crumble. Remove from the Cuisinart, place on a dehydrator tray with a teflex sheet and place into the dehydrator with the cookies. Dehydrate at 115 degrees for 8 hours.

Chocolate Syrup Ingredients:
½ cup melted coconut oil
¼ cup raw organic cacao
¼ cup maple syrup
¼ tsp. Himalayan sea salt

Directions:
Place all of the ingredients into a high speed blender. Blend until it turns to syrup. Do not over blend because it will be too runny. Pour it into a squeeze bottle. Set aside.

Assembly:
Take the almond crumble and run it down the center of the Christmas Tree. Sprinkle the shredded coconut over the crumble. Take the chocolate and run a zigzag pattern all the way down the cookie. Cover and store in the refrigerator. The chocolate will harden when the coconut gets cold.

These have a shelf life of 5 to 7 days. Will last in the freezer up to 1 month.

Makes approximately 2 dozen cookies.