White Chocolate
Cookie Dough
*Low Histamine*
Ingredients:
- 3/4 cup pesticide-free pecans
- ¼ cup raw macadamia nuts
- 1/4 cup grass fed, unsalted ghee or extra virgin coconut oil, softened
- 1/4 teaspoon pure monk fruit extract
- ½ teaspoon Kiva Raw Organic Vanilla Powder
- Large pinch of Redmond Real Salt
- 2 ounces organic cacao butter chopped into chips
Not all foods are created equal.
Eat well. Stay awesome!
Instructions
- Pecans can be high in mold toxins. To reduce the mold toxins, soak the pecans in salt water for 12 hours in the fridge. Then dry them until crispy in a food dehydrator or oven on lowest temperature. Store in fridge or freezer.
- Soften ghee or coconut oil but don’t melt it.
- Process macadamia nuts in a food processor to chop into pieces. Keep some texture to them. Remove from food processor and set aside.
- Grind pecans in a food processor until it is flour consistency and just starts to clump together.
- In a mixing bowl, combine all the ingredients except cacao butter and mix well. Taste and add more monk fruit as needed.
- Chop cacao butter into chips and mix into dough.
*Notes:
Freeze Leftovers!
* Low Histamine *
* Low Histamine *
* Low Histamine *
* Low Histamine *
* Low Histamine *
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