Before the restaurant opened, I spent a lot of time at home experimenting with recipes. One of my favorite desserts was a lime-mousse tart made with a base of avocados, which we never had on the menu at the restaurant (you can find the recipe in Raw Food/Real World). The tarts were made with a coconut-macadamia crust, and when I had extra dough I’d form cookie shapes and put them in the dehydrator. Today, we make and package these for sale on a regular basis.

You can dehydrate the cookies for less time if you like them chewier, or a longer time for crunchier cookies. Also, if you don’t have a dehydrator or you’re just impatient, you can simply form the dough into cookie shapes, place them between pieces of parchment, and put them in the freezer to harden for a chilled, crunchy cookie snack. Either way they’re remarkably yummy.