Ani Phyo’s new raw food dessert book is out and Annmarie is preparing some halva (a sweet cookie from the Middle East).
We also put my mother’s Oster blender to the test in this episode… will there be smoke?
Take a look…
Your question of the day: What was your favorite childhood cookie?
Here’s where you can get Ani’s new book! www.aniphyo.com
Here’s the recipe…
Ani Phyo’s Halva Chia Thumbprint Cookie
1/2 cup fresh or frozen raspberries
1/4 cup pitted semi-soft Medjool dates
1/4 cup agave syrup (I kept this out)
1/4 cup water
Combine well in blender. Will keep for 3 days in refrigerator or a few weeks in freezer.
3/4 cup sprouted chia seed powder
1/2 cup tahini
3/4 cup almond meal
1/4 teaspoon salt
1/3 cup pitted semi-soft Medjool dates -chopped
2 tablespoons Raspberry Sauce
Combine dry ingredients with tahini and mix well. Add in agave, mix well. Add in dates and mix with your hands. I also added a little water to help them stay together. Roll dough into 9-12 balls place on sheet preferably lined with parchment paper. Use your thumb or end of wooden spoon to make an indentation into the center of each cookie. Fill each with generous amount of sauce.
To serve, chill in the refrigerator for 20 min. or more to firm up. Will keep for several days or many weeks stored separately from jam. Enjoy 🙂