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Makes about 5 biscotti
Make these in a dehydrator to qualify as purely raw.
1 cup cashews, soaked overnight and drained
14 large Medjool dates, chopped small
1 tsp. vanilla extract
1 cup pistachios, chopped
1-1 ½ cups almond meal
Whole pistachios for garnish
- Preheat oven to 200°F.
- Combine cashews, dates, and vanilla in blender or small food processor, and process until well blended. Add 1 Tbs. coconut oil or water, if needed, to blend. Add pistachios, and pulse to combine, but leaving bits of pistachios visible. Stir in almond meal to make a very stiff dough.
- Transfer to a cookie sheet lined with parchment paper, and form into log about 3 inches wide, 5 inches long, and 1 inch tall. Lightly score tops diagonally into 1-inch wide pieces. Place one whole pistachio in center of each scored piece. Bake 11/2 hours, or until firm. Remove from oven, and let cool briefly. Slice on diagonal along score marks.
- Return to oven and bake 40 minutes longer, or until firm. Serve immediately, or store in an airtight container in the refrigerator.
per serving: 222 cal; 6g prot; 12g fat (1g sat fat); 27g carb; 0mg chol; 5mg sod; 4g fiber; 20g sugars
From: Superfood Desserts
See also: Gluten-free Fudgy Brownies