Ingredients
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Vanilla Layer
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¼ cup Coconut Butter
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1½ cups Coconut
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½ cup Brazil Nuts
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1 teaspoon Vanilla Bean Powder
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Pinch of Himalayan Salt
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3 tablespoons raw Honey
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1 teaspoon Maca Powder
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Chocolate Layer
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¼ cup Coconut Butter
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1½ cups Coconut
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½ cup Walnuts
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¼ cup Brazil Nuts
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1 teaspoon Vanilla Bean Powder
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4 tablespoons raw Honey
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5–6 tablespoons Cacao Powder
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Pinch of Himalayan Salt
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¼ teaspoon Cinnamon
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¼ teaspoon Camu Camu
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1 teaspoon Maca Powder
Directions
Steps
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1
Done
|
Process all Vanilla Layer ingredients in a food processor until a sticky dough forms, almost like a nut butter. |
|
2
Done
|
Roll into a ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough. Roll into a ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough. Chill for 30 minutes. |
|
3
Done
|
Process the Chocolate Layer ingredients in a food processor until a sticky, thick dough forms. |
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4
Done
|
Roll into a ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough. Chill for 30 minutes. |
|
5
Done
|
Cut both layers into equal rectangles, about 2 × 8-inch. |
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6
Done
|
Alternately layer the vanilla and chocolate layers until all layers are used. Using a small sheet of parchment paper, firmly press the layers together with your hands, then gently roll a straight-sided glass or a rolling pin over the dough. |
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7
Done
|
Chill for 1 more hour. On a cutting board, slice (so the layers are showing) into cookies ¼-inch thick. Store chilled. |
