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Coconut Tahini Tropical Treats

March 24, 2011

I’m starting to feel bad about posting so many recipes using almond and Coconut pulp.

Maybe I just care too much?

I really really want you to try these milks.

Is ‘these milks’ good english?   I dunno but I still want you to try.

The fact is , as much as I love the milk, I’m really enjoying coming up with recipes for the left over pulp and the following recipe was totally random and turned out totally perfect!  I have a secret ingredient in here that I though for sure would make this a flop.

I was wrong.


I added 1/2 cup brown sugar and 1/2 cup splenda but next time I would leave out the splenda and maybe even substitute the brown sugar for some stevia, maple syrup or honey.    These little cookies are so surprisingly good and I’m not even a ‘sweets’ girl (well I am sweet but you know what I mean…:))

These, like most of my baking recipes should be refrigerated or even frozen.  No preservatives and lower fat baking means a shorter shelf life so I’ve found that keeping them cold helps them stay fresh a lot longer.

One Comment leave one →
  1. March 24, 2011 9:57 pm

    Yum, these look tasty!

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