• 2T golden flax
  • 1/2C almonds
  • 1/4C shredded coconut
  • 1/4C coconut sugar
  • 2t vanilla
  • 1/4-1/2C water


  • 1/2C cashews, soaked
  • 1t vanilla extract
  • 1/4 – 1/2C cacao powder
  • 1/2 young coconut (approx 1/2C flesh, 1/2C water)
  • 1/4C cacao butter, melted (or coconut oil)
  • 1/4 – 1/2C sweetener – agave is best for flavour, but use whatever suits you
  • Pinch sea salt


  1. Place all filling ingredients into high speed blender, and blend. Set aside in fridge.
  2. Grind almonds and flax in high speed blender. Place in mixing bowl.
  3. Add all other ingredients, mixing the water in gradually.
  4. Set aside for 10 minutes to allow the flax to absorb the water.
  5. Shape mixture into small, evenly sized balls, and flatten onto dehydrator teflex sheet, or piece of baking paper. If the mixture sticks to your hands, use a bowl of water to keep your hands wet.
  6. Dehydrate 12 hours, or overnight, until crunchy.
  7. When cookies are cold, place a spoonful of chocolate mousse in the centre of half of them.
  8. Place another cookie firmly on top.