Serves: 5
Total Calories: 232
Yield: 16 to 20 Cookies

1/2 cup dates
1 cup water
1 cup raw or untoasted almonds
1 cup raw or untoasted cashew nuts
1/2 teaspoon organic vanilla extract
1/8 teaspoon sea salt
1 cup coarsely chopped raw or untoasted hazelnut
1 cup dried unsweetened red cherries
1 cup cacao nibs

1. Place the dates in the water and let soak for 1 hour, or until soft. Reserving the soaking water, drain the dates and set them aside.

2. Place the almonds and cashews in a food processor and chop until finely ground. Add the dates, vanilla, and salt. Mix until well-blended. If necessary, add the reserved soaking water 1 or 2 tablespoons at a time until the mixture has a cookie dough-like consistency.

3. Transfer the mixture to a large bowl and fold in the hazelnuts, cherries, and cacao nibs.

4.With wet hands, divide the dough in half to form 2 long, flat, logs. Cutting at a slight diagonal, divide each log into 8 to 10 biscotti.

5. Eat as is, or transfer the biscotti to dehydrator trays and dehydrate at 105°F for 12 hours. Once dehydrated, serve immediately. To store, place in an airtight container and keep at room temperature, or refrigerate.

For a Change . . .
* Substitute raw or untoasted brazil nuts or pistachios for the hazelnuts.
* Use almond extract instead of vanilla extract.
Use diced dried apricots instead of cherries.

Nutritional Facts:

Serves: 5
Total Calories: 232
Calories from Fat: 120

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