The truth is I do not always know what I am doing when I start making a dessert. Or, I think I do and then it turns out differently than I thought. Sometimes a bad different...in which case it does not make it onto my blog to be shared, but instead laughed at by me and a story to tell. Like the time when I tried making a sprouted lentil mushroom walnut loaf the first Thanksgiving I was a raw foodist. I was all excited, I had all of the ingredients ready, and they were not cheap. I was going to go all out since it was Thanksgiving. I made the loaf, and I kept adding things to it thinking it didn't taste quite right...but it was no use, it was not getting any better. So, finally I put it in the dehydrator thinking it would be better once it had "baked". Boy was I wrong. It was so disgusting, I threw it out and made a marinated kale salad, which ended up amazing! I look back at it now and laugh. Luckilly that rarely happens anymore because I pretty much know what works in raw food and what doesn't.
So what does that have to do with this shortbread? Well the stuff turning out bad doesn't, but me starting out with a recipe then ending up something else does. At least this one has a happy ending that doesn't end in the trash can. I started out with the intention of making a raw pecan cacao macaroon. I had added all of my ingredients to the processor and Thought it would turn out perfect as it usually does...except, I let it run too long and I ended up with a very fine dough. Not macaroons at all...tasty, almost buttery cookie dough. It tasted exactly like shortbread dough that I used to make, so I went with it. I added a little bit of coffee extract to make it pecan mocha, then shaped it into little shortbreads and popped them into the dehydrator to crisp them up.
They turned out just as I had hoped too! Buttery, crunchy, melt in your mouth delicious. I dipped them in raw dark chocolate, and they were wonderful. I love it when I make a mistake and it turns out for the better! This was one delicious mistake too!
Raw Pecan Mocha Shortbread
3 1/4 cup finely shredded unsweetened coconut
1/4 cup ground flax seed
1/4 cup raw cacao powder
1/3 cup raw pecan butter
1/4 cup raw coconut butter (not oil), warmed to liquid
a pinch of sea salt
1/3 cup raw coconut nectar, maple syrup, or raw local honey
1 tsp pure vanilla extract
2 tsp coffee extract
1/4 cup filtered water
1/2 cup raw pecans
1/2 cup chopped raw dark chocolate
In a food processor, combine the coconut, flax seed, cacao powder, and sea salt in the food processor and process until fine as flour and well combined. Add the pecan butter, coconut butter, nectar, vanilla and water and process until the mixture holds together (depending on the liquid sweetener you use, you may need to add a little more water just a tad, by the tsp. to get it to hold together). Add pecans and pulse until combined. Roll out on a foil lined pan into a 1/2 inch thick square and refrigerate for 30 minutes. Cut into 12 squares, and dehydrate for 8 hours at 115F or you can simply place them in the freezer (if you prefer them more delicate and doughy and less crispy) until very firm. Meanwhile, melt the raw chocolate (I place it in a bowl and melt it in the dehydrator). When the shortbreads are firm, dip them into the chocolate and place on a foil lined sheet. Place in the freezer for 5 minutes to set chocolate. Store in the fridge.