Servings:
26 cookiesstore in fridge
digests in 4 hours
Ingredients:
2 cups almond pulp
1/2 cup sprouted almonds
1 cup raisins soaked overnight
1/2 cup dried papaya, chopped and soaked overnight
1/2 tsp ground vanilla
bean
2 tbsp honey
Preparation:
1. prepare a bowl of water with 2 trays ice.
2. boil some other water, turn off, and soak 1/2 cup sprouted almonds for 7 seconds
3. drain almonds quickly through a collander and plunge collander into ice-water (this stops cooking
immediately)
4. remove almond skins
5. blend everything except papaya and 1/4 cup raisins
6. transfer to a bowl and mix in the papaya and 1/4 cup raisins by hand
7. form into
