One batch makes about 10-12 Raweos. They will go fast, so you might as well double it. Enjoy!
1 1/4 cup pecans (soaked 2 hours or more)
1/2 cup pitted dates (soaked 1 hour or more)
1/4 cup cacao powder (or substitute carob, or half of each)
1/2 cup dried coconut flakes
2-3 tablespoons agave
Combine all ingredients in a food processor until you reach the desired texture. Roll into 1" balls, then flatten into cookie shapes on a Teflex sheet. Dehydrate for 6-12 hours, then flip and remove the Teflex, and dehydrate for another 1-2 hours. You want the cookies to still be soft and chewy.
For the creamy center:
1/2 cup cashews (soaked 2 hours or more)
2 tablespoons crystallized ginger (soaked 1 hour or more)
4-6 pitted dates (soaked 1 hour or more)
seeds from 1/4 vanilla bean (or 1 teaspoon vanilla flavoring)
1/4 teaspoon ground cinnamon
pinch of nutmeg
pinch of cardamom
Blend all ingredients until smooth.
The assembly is pretty obvious: spread the filling between two cookies and devour! Chill or freeze the Raweos a bit before serving so the cream firms up and doesn't squish out the opposite end when you take a bite.
If you have extra filling left over, eat it on fruit, or a spoon. Or, thinly spread the filling on Teflex sheets and dehydrate for about 12 hours to form thin, soft biscuits that can be used as a base for a fruit dessert.
Last edited by bergamot : 11-12-2008 at 11:50 PM.