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1
Using a food processor, blend the soaked oat groats in a food processor until the batter comes together.
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2
Put into a large bowl.
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3
In the food processor pulse the almonds (or hazelnuts) until you have a course chop.
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4
Remove and add to the oat groats.
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5
Add the goji berries, cacao nibs and your sweetner.
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6
Keep in mind the sweetner will affect the taste, but it probably will be good no matter which one you use.
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7
Also the liquid sweetener will make this very very sticky.
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8
If you want to cut back on the sweetener that wouldn't hurt.
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9
Mix all the ingredients in the bowl well.
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10
Grind the cashews to a fine powder.
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11
Be careful not to let them grind too long, you don't want cashew butter.
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12
Put the cashews in a flat bowl and spread it out evenly on the bottom.
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13
Using a tablespoon measure scoop out some of the oat mixture and put it in the cashew powder and roll to coat.
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14
When done all the little balls, put them into the dehydrator to dry.
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15
Use the plastic mesh sheets for these, not the slippery teflex ones.
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16
Drying can take up to 12 hours at 110'F, depending on how thick your cookies are.
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17
Pat each ball down to the desired thickness.
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18
Also how dry it is in your house can affect the drying time, so check them now and again during the first 6 hours.
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19
At about 6 hours flip the cookies and dry another 6 hrs if necessary.
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20
These look so pretty with the bright goji berries and the dark cacao nibs.
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21
Its very festive!
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You could also add some dried cranberries/blueberries or whatever you have in the pantry.
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Bon Appetit!
