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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Alex wrote on August 3, 2010
Wow! These look amazing! I am a huge fan of hiding veggies in treats 🙂
I don’t have a dehydrator but may have a go in my oven.
Ps. I’ve been following you for awhile now and it’s about time I tell you- I LOVE your blog! Beautiful and delicious!
Thank you!
Denise wrote on August 3, 2010
Susan, thanks for explaining that the air temperature and the food temperature are not the same when dehydrating food. I think another way to understand it is to think about regular air temperature: I do Bikram Yoga, and the studio is heated to 105+ degrees, and even though I’m in the room my body temperature doesn’t go above 98.7. In fact, an instructor at my studio continued to practice throughout her pregnancy with her doctor’s blessing, so long as she regularly took her body temp throughout her practice and it never went above 99.5 despite the thermostat reading of 107.
Elizabeth wrote on August 2, 2010
Wow, what a perfectly delicious way to use up all that extra zucchini! I think even my picky toddler would eat these! Great recipe.
Mary Ann Low wrote on August 2, 2010
I am ready to try this one, and I am gathering the ingredients, can I make oat flour by processing regular organic oatmeal until it is flour?
Susan wrote on August 2, 2010
Mary Ann: You can but you need to buy flaked oats not steel cut or rolled if you still want raw. You can also process oat groats in a high speed blender. I get my raw oat flour from Sunrise Flour Mills. There is an button in the sidebar for them.
Erika @ Health and Happiness in LA wrote on August 2, 2010
Those look really good! Zucchini is so versatile, I love it.
Katie wrote on July 30, 2010
What brands of dehydrator and food processor do you use?
Susan wrote on July 30, 2010
I use the TSM dehydrator (see right sidebar) and the kitchen aid food processor.
Carol Giambri wrote on July 28, 2010
I bet Carob would be great. Have made traditional ones, non raw in past, similar and delish with carob.
Lisa wrote on July 28, 2010
These look great! I just started eating Raw in April. Haven’t bought a dehydrator yet – but I think I need to do it soon – just to make these cookies! Any advice on getting one. Leaning toward the Excalibur has it’s a full sheet – no hole in the center. Was thinking of doing the 4 tray one – but saw mixed reviews. Anyone have any advice? Thanks!
Fran wrote on July 28, 2010
Oh, just added to my list of “need to try recipes”
Thank you for sharing.
Frannie