Raw watermelon and chocolate/carob cookie
Before they go out of season (it's September 30th as I write this) I made watermelon juice to freeze, and dried watermelon chips for treats. I simply bought a box of watermelon chunks and put them in a dehydrator for a day on a low setting, and kept drying until I have what I now call "waisins." Sticky, incredibly sweet, and easy to re-hydrate, you can then use them in any number of recipes to replace sweeteners and add a refreshing fruit taste.
2 cups fresh almonds ground to the consistency you like
1/2 tsp salt
2/3 cup carob plus 1 tbs. ground cocoa (you can use any chocolate or carob blend you like)
1/4 tsp. vanilla extract
1 Tb. coconut oil (this is optional, in my opinion)
2 Tbs. watermelon chips soaked 1 hour in 1/2 cup water
2/3 cup warm water
First mix dry ingredients in a bowl. Process the softened watermelon chips, plus their water and vanilla, in a food processor. This small amount of watermelon will end up mostly on the sides of your container, but you can pour it into the dry ingredients just the same. Place your bowl over a warm bain-marie (bowl of warm water under your mixture) to help melt the coconut oil if you are using it, and stir until all is moist, adding the warm water last.
Spread this mixture to about the size of a pizza on a Teflex sheet and set the dehydrator to 105-degrees F. If you are using an oven, you may want to use a Silpat or other non-stick sheet. I scored my mixture into 1.5" squares with my spatula and also used my hands (with food-prep gloves) to even things out. You can also drop the mixture by spoonfuls or form it into small balls.
These took 8 hours to dry at 105-degrees F, and I have been nibbling at them ever since! They are also lovely crumbled into granola.