Coconut + nutmeg + cardamon

The other day I was eating some of these organic, raw, vegan cookies which are made with coconut and some other ingredients, sweetened with agave. For some reason I really don’t like agave at all anymore. I feel like it feeds yeast and bacteria organisms in the body in a bad way. It seems like an inflammatory food.

I was thinking about how many of the raw, organic things like cookies are usually sweetned with agave and started thinking about how I could create my own variation without agave.

I found a product which is like pure coconut butter at the health food store. Its from the oil section and basically its kind of like a super-thick oil or nut butter. I’m guessing that that or something similar is what is used for the cookies. Perhaps they blend their own cocunut. I could see experimenting with different parts of coconuts in various ratios to create something that has a fluffy, light consistency like a fine cookie. Short of that, the cocunut butter works although it is really heavy. One cannot eat more than maybe a teaspoon before its too much on the body because its so fatty and rich.

I was thinking about what spices would complement the flavor of coconut and came up with a few: nutmeg, cardamon, and cinnamon. Nutmeg alone or nutmeg + cardamon is amazing. I also add some roasted chunky almond butter. I just put some on a really small, japanese-style bowl and eat it with a spoon. If one really wants to sweeten it (sometimes I do, often at night) one can use a little bit of some really high-grade honey (my favorite is orange blossom or some of the local wildflower varieties).