Zucchini Cacao Cookies
We are right in the height of zucchini season and I have pounds of zucchini sitting on my kitchen counter. My farmer friend, Gray, put in quite a few plants and they have been prolific. Inspired by an old, non-raw recipe for zucchini chocolate cake, I put together a raw food recipe for these little zucchini cacao bites. You, and your family will love them. They have a wonderful chocolate flavor and a moist, chewy texture. Feel free to add nuts!
Zucchini Cacao Cookies
MAKES 3 DOZEN
- 3 cups grated zucchini
- 2 cups oat flour (raw)*
- 3/4 cup cacao
- 2 apples, cored and quartered
- 1/2 cup agave nectar
- 1/3 cup water
- 1/4 cup olive oil (cold pressed)
- Grate zucchini and set aside.
- Mix together cacao and oat flour. Set aside.
- Place apples in food processor with agave, water and olive oil. Process until smooth.
- Stir together flour mixture and apple mixture.
- Add to grated zucchini and stir until well combined.
- Drop by spoonful onto non-stick dehydrator sheets. Flatten slightly. Dehydrate at 145 for 1/2 hour then reduce heat to 115 and dry for 4 hours. Remove from non-stick sheets and continue to dry until done. (aprox 4 more hours)
*You can order raw flour here: Sunrise Flour Mills
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Mary Ann Low wrote on July 28, 2010
These sound great!!! I will try them. I am new to eating raw, so I have a question, are the cookies still considered raw if the temperture is above 115? I’ve heard 115 so often that I was surprised to see the 145 temp in this recipe. Thanks for all these great food ideas… Mary Ann
Susan wrote on July 28, 2010
Mary Ann: Yes…they are still raw. it is the FOOD temperature, not the AIR temperature that we are concerned about. Starting the temp higher cuts down your dehydration time, removes the water faster and helps prevent fermentation. The food itself, never gets above the 115 degrees when it is in the wet state. It is later in the drying process that we need to worry about the air process, that is why we turn it down. If you think you won’t remember to turn down the heat, then just dehydrate at 115 for the entire time. I always set a timer.
Elizabeth wrote on July 27, 2010
Can’t wait to make these for the children! Thanks so much.
Peace and Raw Health,
Elizabeth
Tabia wrote on July 27, 2010
Love your site and appreciate your sharing. Because of glutten allergy have found that I have to use even glutten free oats. Have you had any experience or have any suggestions for another flour? The flour serves as a thickening agent, correct? What do you think about using ground chia seeds? Again, thanks for being there.
Susan wrote on July 27, 2010
You could try almond flour. I like to use oat flour (also because I know that people can get it gluten free) to switch things up a little, Oats are nutritious and I like to get away from only using nuts once in a while, especially with some of the “baked” goods.
Cindy wrote on July 26, 2010
Susan
Thank you so much for the info. Very interesting. I think I will order some and see how Jim’s blood sugars level read after using it.
Susan wrote on July 27, 2010
Cindy…you can order it in the Rawmazing store…
Camille @ Raw Candy wrote on July 26, 2010
A brilliant way to use up the oodles of zukes that are taking over gardens everywhere! Looks delicious 🙂
Cindy wrote on July 26, 2010
Sounds good but am leery of agave as now there are reports it’s not good for diabetics and my husband is diabetic. Anybody have any suggestions or ideas?
Susan wrote on July 26, 2010
Cindy, check out http://www.xagave.com/ There is a lot of information there that you might find interesting.
piper craven wrote on July 26, 2010
Now THAT’s one way to get your veggies——-with chocolate!! Looks divine 🙂
Navitas wrote on July 26, 2010
YUM!