Choco Fudge Wafers

I made these lil treats for my grandsons...but I really love them.  I’ve also made them like Oreo cookies with a cream filling....but here’s the simple version.

Adjust ingredients to make more or less sweet. Taste batter as you go along, and adjust.  Like them chewy? Dehydrate around 12 hours. Want them crunchy? Dehydrate at least 24 hours, possibly longer, depending on humidity in your home and other factors. These are delicious.

Chocolate Wafers Ingredients
4 cups almond flour

3/4 cup sunflower seeds

3/4 cup almonds
7 dates, pitted and chopped
1/4 cup coconut sugar, powdered
1/2 cup maple syrup
1/3 cup Cacao powder
1 Tablespoon mesquite powder, optional
1 teaspoon maca powder, optional
1/8 teaspoon Himalayan salt

3 Tablespoons ground flax
Dash of cayenne
1 teaspoon Ceylon cinnamon
1 1/2 cups water
1/4 cup Cacao paste
2 teaspoons vanilla extract , or 10 drops  Medicine Flower vanilla
8 drops Medicine Flower light chocolate extract, optional 

Garnish - chopped nuts, coconut, goji berries, etc.

Coconut flour for rolling

Directions

In food processor, mix almond flour, sunflower seeds, and half of the almonds. 

Add dates , sugar, maple syrup, Cacao powder, mesquite, maca, and salt.

Scrape sides of bowl, as needed. Add flax and water, and mix well. Add remaining almonds and pulse.

As dough balls up, separate and process.

Add melted Cacao paste and extracts, and process until a wet dough consistency.

Place dough on parchment paper and roll to 1/8”. Using cookie cutters, cut 1-3” cookies. Press into garnish of your choice. 

Tip: use coconut flour on parchment paper for easier rolling.

Dehydrate at 110 degrees F for at least 12 hours. Dehydrate up to 48 hours for crunchier cookie or desired consistency.

Option- dip 1/2 of cookie into melted chocolate. chocolate. Store in airtight container, or freeze up to 3 months.