Recipe Description:
First things first. If you enjoy raw food like I do, you most likely have experienced others not joining you in this love. Some are... a little hesitant to express satisfaction of a raw treat, especially if it's named as a knock-off of "the real thing." So, to my fellow healthy foodies, I present to you the raw Samoa cookie. If you plan to serve this to the more reluctant of friends who fear health, simply call these "raw cookies." They will expect something tree barkish, but after their first bite, they might come up with the idea all on their own that, hey, these almost taste like those Samoa Girl Scout cookies. Just assure them of how brilliant they are and smile inside with the hope that you just planted a healthy seed in their sweet lil' hearts, God bless 'em.
Recipe
Instructions:
The day before assembling the cookies (if you don't already have any on hand), soak the groats in a bowl full of filtered water for 6-8 hours. The buckwheat expands, so be sure to use enough water.
Rinse thoroughly, and dehydrate at 104 degrees for 3-5 hours, or until totally dry.
Mix all cookie ingredients in a bowl. Roll in little balls or use a deep Tablespoon to scoop into balls, then squish them into flatter cookies, Samoa-style. The next step might be easier if you chill the base for at least a half hour, though I've made them before without chilling them and they were easy enough to handle.
Place dehydrated groats into a bowl and push the cookie bases firmly into the groats so they stick. Place them in the fridge while you make the drizzle.
Use blender to blend all drizzle ingredients. Chill for about 20 minutes to thicken.
Use a cake decorating utensil to squeeze onto the cookies.
*To make crispy buckwheat, soak the buckwheat groats in enough water to cover, plus 2 tablespoons of raw apple cider vinegar for 8-12 hours. Drain. Spread onto parchment lined cookies sheets (or dehydrator trays) and dry at 150 degrees until crispy.
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