Recipe Directions
- 1. Process almonds and cashews in a food processor until they (almost) resemble flour. Add dates, agave nectar, coconut oil and vanilla. Process until well mixed and doughlike.
- 2. Add the cocoa powder and sea salt and process again.
- 3. Form into cookies. You can refrigerate and eat as is, or dehydrate them for a few hours for a warm, gooey fudgy experience!
The Rawtarian's Thoughts
By The Rawtarian These are the best raw chocolate cookies that I've ever had. It's a bit touch and go whether they even need to be dehydrated at all, since the batter is quite dry and conceivably you can form them into cookies and eat as is or refrigerate so that they firm up even more. But when dehydrated for a few hours they get gooey and warm and they're so good! They will never get crispy though (due to the coconut oil), so if dehydrating don't bother dehydrating for more than a few hours.
This recipe does require a number of ingredients, unlike this simple lemon cookie recipe. But the flavor is worth it, because sometimes you just need that chocolatey fix.
I especially recommend eating these cookies warm. The insides are gooey and fudgey while the outside is kind of crispy. It's a perfect fix if you're missing the comfort and flavour of fresh-baked cookies!
If you're looking to really replicate a delicious, fatty-tasting cookie, make sure to add the coconut oil. It really makes or breaks these raw chocolate fudge cookies.
Recipe Photos
Nutrition Facts
- This recipe is very low in Calories, Carbohydrates, and Sodium.
- This recipe is low in Fat.
- This recipe is a noteworthy source of Protein, Dietary Fiber, Iron, Riboflavin, and Vitamin E.
Amounts per 43 g (2 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 196 | 8 % |
| Protein | 6 g | 10 % |
| Fat | 13 g | 16 % |
| Carbohydrates | 18 g | 5 % |
| Dietary Fiber | 3 g | 11 % |
| Sugars | 10 g | |
| Calcium | 40 mg | 4 % |
| Iron | 1.9 mg | 14 % |
| Sodium | 13 mg | 1 % |
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Comments and Reviews
All
cathy
Aug 31, 2014
Im on my 3rd batch, yummo! The only thing I changed was cacao instead of cocoa. I love them straight from the fridge. So does my 2 year old.
Posted from The Rawtarian's Raw Recipes App
Robin Wolff
Oct 19, 2014
Did you change the Cocoa to Cacao equally?
The Rawtarian
Oct 26, 2014
Hi Robin, yes, it is equal.
The Rawtarian
Sep 03, 2014
Cathy, I'm glad both you and your wee one love these! :)
ashleyjane
Aug 05, 2014
ashleyjane's Review
Best raw chocolate cookies
Just tried these cookies...and I totally agree, they have to go in the dehydrator! The difference in having a nice warm cookie is so nice! especially since I used to bake all the time :) Next time I might try them with just almonds and omit the cashews...I want to make them more often and it would be easier on the wallet since cashews are 20$ kg or over 9$ lb here...
The Rawtarian
Aug 06, 2014
Ashleyjane - I feel your cashew pain :)
Louise
Jul 21, 2014
I am allergic to tree nuts (almonds, cashews etc).
However I can eat peanuts (weird I know).
Are there any substitutes for the nuts / nut flour in all of your recipes? Will peanuts work? Or a mix of peanuts and seeds perhaps?
Thanks xo
The Rawtarian
Jul 28, 2014
Hi Louise,
1. You may find this podcast helpful: https://www.therawtarian.com/rfp05-nut-substitutions (you can download it in iTunes - look for "raw food podcast" - episode 5)
2. Generally, these groups of nuts can be substituted for one another:
creamy nuts: cashews, macadamia nuts, pine nuts, etc.
flour-like nuts: almonds, sunflower seeds, hazelnuts, pumpkin seeds, etc.
oily nuts: walnuts, pecans, etc.
Hope this helps!
Jen
Jun 23, 2014
Jen's Review
Best raw chocolate cookies
Made two batches in a week! They were a total hit with my family! :-)
The Rawtarian
Jun 26, 2014
Hi Jen! Don't you love it when everyone approves? :)
Phil
Jun 03, 2014
Phil's Review
Best raw chocolate cookies
I'm making these for a supper club I'm holding this weekend, I'm serving them with a cocoa mousse and macadamia cream.
The Rawtarian
Jun 07, 2014
Phil, I think these will be a hit with your mousse and cream. YUM!!!!
CindyJ
May 04, 2014
CindyJ's Review
Best raw chocolate cookies
These were really good and chocolaty. I added about 1 tsp of ground coffee beans for an espresso flavor! Also, to make it go faster, I pressed it into a glass bread pan for bars. I also made RAW BANANA BREAD and it's still in the dehydrator. Thank you for all your tasty raw recipes!
The Rawtarian
May 04, 2014
Coffee beans for expresso flavor... brilliant! And yum!!!
Oxana
Apr 14, 2014
I LOVED this recipe!!! Very easy to make. I made these cookies already 3 times in one month ;)
The Rawtarian
Apr 16, 2014
Hi Oxana! So glad the cookies hit the spot! :)
Barbara
Jan 11, 2014
Barbara's Review
Best raw chocolate cookies
I roll them in coconut and do some drops and some flat. The coconut adds crunch. Love this, kept me off the sugar stuff during the holidays.
The Rawtarian
Jan 14, 2014
Love it Barbara!
Diana
Nov 22, 2013
Diana's Review
Best raw chocolate cookies
I really enjoyed these cookies. So easy to make and delicious.
The Rawtarian
Nov 23, 2013
So glad you and your little ones enjoyed, Diana :)
Becca
Oct 07, 2013
Do you used dried dates for your recipes?
The Rawtarian
Oct 09, 2013
Yes Becca, I use both dried and fresh medjool depending on what I have on hand (and how much is left in the food budget!)
Jill
Sep 30, 2013
Hi- coconut oil and coconut butter are not the same. Which should I use?
The Rawtarian
Oct 06, 2013
Coconut oil :)
Melissa
Jul 26, 2013
Hi Laura-Jane,
I have a question about dehydrating time (process).
I just got a sedona dehydrator and tried making your chocolate and also your raw lemon cookie recipe. My first two attempts at dehydrating.
Chocolate cookies first: I initially set the dehydrator to 144 and after one hour I lowered it to 114 for another 8 hours. When I checked them after a total of 9 hr, they were still really, really soft. They did lose some moisture, for sure, but not nearly enough, I thought. They were just slightly drier than the dough I started with. I continued at 115 for another 3 hours and didn't see any change, so I dehydrated for another 5 hours and after that I decided to check the air temperature with a thermometer thinking that something was wrong with the dehydrator. The thermometer was reading some 14 degrees lower than the set temperature, so I raised it to compensate for that and continued for another 10 hours. After this they were definitely drier but nowhere near crispy, which was my goal.
I was getting tired of this so I removed a half of the batch. I left the other half to dehydrate some more as I was just starting the lemon cookies.
I set the temperature to 114 again, thinking that maybe there should be a difference between the air, the food, the machine setting, blah, blah... and went on to dehydrate for 10 hours (overnight). The lemon cookies were on the teflex sheets, so in the morning I flipped them. They were completely raw on the teflex side, so I realized I probably should have flipped them sooner. Anyway, I removed them from the teflex at this point and put them straight on the drying racks. I dehydrated for another 12 hr and they dried up slightly on the outside- just enough so they're not sticky, but the inside is still clearly raw. You can see the difference in color and texture. Overall, they very much resemble raw cookie dough.
I got really tired of this dehydrating business. I removed everything from the dehydrator and will eat everything the way it is (by myself :))
The lemon cookies taste GREAT, but the consistency is totally not worth the dehydrating time. If this is the best my dehydrator can do, next time I'll just eat the batter raw, it will make great truffles.
The chocolate cookies after that last 12 hour push came out just not good at all. Oh, I'll eat them with no problem, I just wouldn't bother dehydrating them again. The taste is still good, but now they're chewy, almost resembling fruit leather, just not as tough. They are not cookie like at all.
I'm sorry for the longest post, but I am just so frustrated and I really hope you can help. What am I doing wrong? Can these cookies ever be crispy?
I forgot to mention the chocolate ones were also on the teflex sheets for the first 9 hours and then moved to the drying racks. Both chocolate and lemon I made about 1.5-2in in diameter and not more than 1/4in thick.
Also, where I live, the humidity is around below 60% these days, so not very humid...
Please, I would so appreciate any advice you might have! I need to test out this dehydrator and see if I should keep it or if I should ship it back!
Thank you so much!!!
Melissa
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