Yay, Vegan Month Of Food is here! Portland is overcast, chilly, and Autumnal feeling so I thought I'd share a sweet treat, warm from the dehydrator. I also just happened to pick up some beautiful, local, organic pears yesterday that are ripe and juicy and ready to be used. You'll need a food processor and a dehydrator for this recipe.
First, make the cookie dough:
1 cup cashews
1 cup walnuts
1/4 cup maple syrup
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Blend in food processor until completely combined and forms into a ball. Scoop by the tablespoon onto a teflex dehydrator tray. Form into round balls then use your fingers to make a well in the center of each cookie. Moisten your fingers with cold water to help keep the dough from sticking to you.
Then the pear filling:
1 cup finely diced pear
3 tablespoons maple syrup
pinch of cinnamon
pinch of sea salt
Fill each cookie with about 3/4 tablespoon pear filling.
Dehydrate overnight. I set my dehydrator at 115 degrees and took them out after about 20 hours. They're delicious warm from the dehydrator or will store well in an airtight container for a few days. My boyfriend says they're perfect with a cup of coffee for breakfast.
I think they're a perfect way to start the first weekend of October. Have a great Saturday!
