Cashew Coconut Dippers
Dairy free and gluten free cashew coconut shortbread cookies.
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Cooking tools:
- Food processor
- Double boiler
- Pastry brush
- Oven
- Stove
- Refrigerator
- Baking sheet
- Parchment paper
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Measuring cup
- Measuring spoon
- Airtight container
Ingredients
- 1 ½ cups whole raw cashews
- 1 cup shredded coconut, unsweetened
- ½ cup coconut sugar
- ¼ teaspoon sea salt
- ¾ teaspoon ground cardamom
- 2 tablespoons fine psyllium husk powder
- ½ teaspoon baking soda
- ½ cup sweet sorghum flour (or any other kind of GF flour)
- 2-3 tablespoons coconut milk (or any other kind of milk)
- 1 ½ teaspoons vanilla extract
- ¼ cup coconut oil, packed
- 1 3oz chocolate bar, chopped (or use chocolate chips)
- Optional: extra shredded coconut for garnish
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