Best raw chocolate cookies
1 cup almonds
1 1/2 cups cashews
1 cup dates
2 tablespoons agave nectar
1 tablespoon coconut butter (also known as coconut oil)
1 tablespoon vanilla extract
1/2 cup cocoa
Pinch of seasalt
Best raw chocolate fudge cookies recipe inspired by Renee Underkoffler
Directions
1. Soak almonds overnight. You've gotta do it because the almonds need to be soft. Drain and rinse.
2. Soak cashews for an hour. Drain and rinse.
3. Soak dates for about an hour. Drain and rinse. (Note: Date soak water is sweet! Throw it in your next green smoothie or something. I never throw it away.)
4. Process almonds and cashews in a food processor until they (almost) resemble flour. Add dates, agave nectar, coconut butter and vanilla. Process until well mixed and doughlike.
5. Add the cocoa powder and sea salt and process again.
6. Form cookies. Dehydrate for ten hours or even up to a full day if you want them to be crispy. I like them quite soft, myself.
The Rawtarian's Thoughts
These are the best raw chocolate cookies that I've ever had.
This recipe does require a number of ingredients and overnight soaking, unlike this simple lemon cookie recipe. But I think it's worth it, because sometimes you just need that chocolatey fix.
I especially recommend dipping into the dehydrator while they're still drying. The insides are gooey and fudgey while the outside is kind of crispy. It's a perfect fix if you're missing the flavour of fudge!
If you're looking to really replicate a delicious, fatty-tasting cookie, make sure to add the coconut oil (also known as coconut butter). It really makes or breaks this raw chocolate fudge cookie.
Images
Comments
Numbers Bolig
May 11, 2010
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Yummy recipe! Thanks a lot!
The Rawtarian
Sep 25, 2010
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My pleasure!
ene
Oct 20, 2010
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Just tried the recipe- could eat the cookie-dough right out of the bowl :-)
I dehydrated them in the oven for about 10 hours, so that they are still a little bit soft inside. Do you keep them refrigerated?
greets from germany,
enemene
The Rawtarian
Oct 20, 2010
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To be honest, I don't keep them refrigerated. That being said, I wouldn't keep them longer than a week unrefrigerated.
When in doubt, refrigerate!
Mandi
Apr 10, 2011
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Hi there, I've been really enjoying your site and your recipes. I plan to make these and the lemon cookies this week.
I just want to clarify though; coconut oil and butter are actually not the same thing. Here's a good link about coconut butter: http://ohsheglows.com/2010/06/22/homemade-coconut-butter/
So I assume it's coconut oil that you use in this recipe? Or is it the thicker butter made out of coconut meat?
Thanks!
The Rawtarian
Apr 11, 2011
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Oh my gosh I didn't realize that they were different. I am really glad that you've mentioned this, Mandi.
I definitely mean coconut oil :)
Mightyvegan
May 16, 2011
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I made these and blogged about them here: http://bit.ly/jmkHlD
They are so delicious!
The Rawtarian
May 17, 2011
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Nice! Great pics. So glad you liked 'em :)
Lily
May 18, 2011
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Hi Laura-Jane- I just have a question about this recipe. When you add the almonds and cashews to the food process to an (almost) flour consistency; It seems every time I soak almonds then put in my processor they always end up rather chunky rather than almost floury. Do you ever experience this? Because what's happened in the past is my cakes etc end up chunky rather than smooth. :(
The Rawtarian
May 18, 2011
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Could be because of your food processor is dull or not very powerful? In your case, I would give it a try without soaking them.
Also, for the best effect re: making "flour" you should try buying a coffee grinder for your nuts -- to be used only when you want to create "flour" or to grind teeny tiny things, like sunflower lecithin or flax seeds (and never to be used for coffee beans, of course!). Not very expensive and very useful. I have one--$20 or so, buy it locally at your usual big box type store.
Lily
May 20, 2011
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Thanks Laura-Jane. I do have a coffee grinder, for nut use only, and it works fabulously with dry products of course. You're right-I'm sure it's my processor. I've mentioned here before that I think it's going on the fritz, oh well. I'm going to make these cookies anyway! Actually-I received a request to make your brownie and choc frosting for a party I'm attending tomorrow. I've made them before and the person hosting the party-though not raw or vegan, loved them so much that she "craving" them and wants to have some at the party....she has threatened to eat them all herself though :)
The Rawtarian
Jul 14, 2011
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Lol, awesome Lily!!! Nice work spreading the raw word and getting people addicted to raw desserts :)
Tara
Jul 20, 2011
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These are divine! All my non-healthy-eating friends loved them as well! I think I've become addicted to making your recipes, next up- the granola bars :D
The Rawtarian
Jul 20, 2011
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Glad your junk-food friends like 'em :) I hope you are explaining, "These are raw, they are practically healthy!" And spreading the good raw word! I am sure you are :)
Good luck with the granola bars. They are yummy! Make sure you use the buckwheat groats. They make/break the recipe. If you do make them let me know what you think :)
Johanna
Aug 04, 2011
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Is 'cocoa' cocoa powder?
The Rawtarian
Aug 04, 2011
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Yep!
Cid
Dec 26, 2011
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WOW... These sound amazing! I just have to interject one comment... Coconut Oil and Coconut Butter are actually NOT the same thing. Coconut Oil is simply the oil extracted from the Coconut meat, Coconut Butter is creamier because it contains both the oil and the meat.
The Rawtarian
Dec 26, 2011
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Thank you for clarification Cid :)
Hidayah
Jan 19, 2012
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These look fantastic and I'd love to try them. How to you dehydrate if you don't have a dehydrator?
Many thanks, Hidayah
The Rawtarian
Jan 19, 2012
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If you don't have a dehydrator make these instead :)
http://www.therawtarian.com/raw-brownie-recipe
Leah
Feb 03, 2012
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I am not criticizing, but I was curious if you knew, there is much debate on whether or not Agave Syrup is really Raw. Most Agave Syrup you buy in your market is processed similar to that of High Fructose Corn Syrup (and hopefully everyone knows the dangers of that...). It is not a naturally occuring substance, it must be heated, extracted, etc to get to a syrup.
With that said, I own the cookbook this recipe was taken from and I would strongly suggest using Raw Honey in place of the Agave Syrup. Raw Honey is not heated or processed in any way. This might also be why in many credited Raw recipes you will not see the use of Agave Syrup. Also, clearer instructions for those new to soaking, dehyrdrating and raw would be helpful. I myself am not, but your watered down instructions seem to be leaving out many crucial details, like the addition of date water to the batter to make it blend easier. I see comments regarding having a tough time getting the right consistency. That information might help those users. Also questions on the drying consistency. You've left out quite a bit of information here. I realize you are probably trying to make Raw easier for everyone, but you might want to research and check on some of your methods before you label something as "Raw".
I do appreciate your efforts in your modifications to the original recipe from Renee however, I will stick with hers.
Hidayah
Feb 04, 2012
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My dehydrator just arrived a couple of days ago and I'm making these right now. I don't know if this is typical of all dehydrators, but mine has several different degree settings. For these cookies, what temp should I set this on?
Many thanks and thanks for your earlier feedback, too.
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