Best raw chocolate cookies
Shelf Life5 days in fridge
Rating4.6/5 (from 16 ratings)4.625
- 1 1/2 cups cashews
- 1 cup almonds
- 1 cup dates
- 2 tablespoons agave nectar
- 1 tablespoon coconut oil
- 1 tablespoon vanilla extract
- 1/2 cup cocoa powder
- 1 pinch sea salt
- 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 ThoughtsBy 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.
- 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
|Protein||6 g||10 %|
|Fat||13 g||16 %|
|Carbohydrates||18 g||5 %|
|Dietary Fiber||3 g||11 %|
|Calcium||40 mg||4 %|
|Iron||1.9 mg||14 %|
|Sodium||13 mg||1 %|
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Comments and Reviews
Dec 26, 2011
Thank you for clarification Cid :)
Aug 04, 2011
Is 'cocoa' cocoa powder?
Aug 04, 2011
Jul 20, 2011
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
Jul 20, 2011
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 :)
May 20, 2011
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 :)
Jul 14, 2011
Lol, awesome Lily!!! Nice work spreading the raw word and getting people addicted to raw desserts :)
May 18, 2011
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. :(
May 18, 2011
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.
May 16, 2011
I made these and blogged about them here: http://bit.ly/jmkHlD
They are so delicious!
May 17, 2011
Nice! Great pics. So glad you liked 'em :)
Apr 10, 2011
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?
Apr 11, 2011
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 :)
Oct 20, 2010
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,
Oct 20, 2010
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!
May 11, 2010
Yummy recipe! Thanks a lot!
Sep 25, 2010
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