Makes about 5
This nutrient-packed biscotti is great for grain-free and gluten-free diets. Make it 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 to 1 ½ cups almond meal
Whole pistachios for garnish
1. Preheat the oven to 200 degrees F.
2. Combine cashews, dates and vanilla in a blender or small food processor, and process until well blended. Add 1 Tbs. of 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.
3. Transfer to a cookie sheet lined with parchment paper and form into a log about 3 inches wide, 5 inches long, and 1 inch tall. Lightly score the tops diagonally into 1-inch wide pieces. Place one whole pistachio in the center of each scored piece. Bake for 1 1/2 hours, or until firm. Remove from oven and let cool briefly. Slice on the diagonal along score marks.
4. Return to oven and bake for 40 minutes longer, or until firm. Serve immediately, or store in an air-tight container in the refrigerator.
PER SERVING: 222 CAL; 5.6 G PROT; 12 G FAT (1 G SAT FAT); 27 G CARB; 0 MG CHOL; 4.6 MG SOD; 4 G FIBER; 20 G SUGARS