Mexican Chocolate Thumb Cookies

Chilly days in Northern New Mexico calls for some warming desserts. Since this is a raw site, heat is sometimes sought out in other ways. I’m a big fan of Mexican chocolate. Generally I would make a hot cocoa, well, almost hot, but I have to admit it gets a little annoying trying to keep the temp exactly right.

Marie made these yummy coconut-y thumb cookies at Christmas time, they were simple but not quite the…holy cow we need to make these again. I made Mexican chocolate cookies around that time too, but they were a little flat and needed a bigger kick. So I decided to make them again and combine the two ideas.

You don’t have to make your cookies as spicy as these. If you’re a real lightweight, you might want to pair down the cayenne. I find them to have a delicious kick at the end. I wouldn’t add more however, not because I wouldn’t like them spicier, but because sometimes one flavor overpowers the other.

RAW VEGAN RECIPE: Mexican Chocolate Thumb Cookies

The Cookie

1 cup almond meal

2 tblsp raw cacao

2 tblsp crushed walnuts

1/2 cup maple syrup

1 tsp cayenne pepper

1/4 tsp cinnamon

Combine dry ingredients and sift or mix well. Add maple syrup and mix well. Roll into balls and flatten by sticking your thumb in the center. Place on mesh sheet and put in dehydrator at 115 degrees for 6 1/2 hours (this makes the cookie firm on the outside and chewy on the outside. If you want the cookie firmer leave in longer). Fill with raspberry jam.

Raspberry Jam

1 basket raspberries

2 tblsp pulverized raw sugar

Put full container of washed raspberries in a microwave/dishwasher safe bowl. Smash raspberries with a fork, leaving it chunky but making sure there is a lot of juice. Add sugar and mix thoroughly. Place in dehydrator at 115 degrees for 10 hours stirring every 1-2 hours. Put in refrigerator when done. It will firm up as it cools.

Put a dollop of jam in the center of your cookie and serve.