Mulberry Pecan Cookies
"Ani's Raw Food Desserts" by Ani Phyo
1/2 cup almond meal
1/4 cup almond butter
1/4 cup yacon syrup or agave syrup
1 cup dried mulberries
1/4 cup pecans, crushed
1. Combine the almond meal, almond butter, and yacon syrup in a mixing bowl and mix well. Add the mulberries and pecans and mix well.
2. Scoop the dough by 1 1/2 TBS onto a sheet tray lined with parchment and flatten with a fork.
3. Refrigerate for 30 minutes to firm up before serving.
*Will keep for several weeks or more in the fridge.
Variation: To up the chewy, gooey, stickiness, use another 1 to 2 TBS yacon syrup. You'll get cookies reminiscent of caramel turtles.