I'm no longer a dessert junkie, but I do miss my sweets. Especially chocolate! Making raw food desserts was my way of dealing with this craving for sugar, and from my experiments I found that they're actually pretty delicious.
When I feel particularly inspired, I'll browse through one of my old cookbooks and try transforming cookies or other baked goods into a raw food dessert. Many times the outcome is something extremely satisfying and energy boosting. One bite Read More...
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Source Adapted from Family Living Classics: Our Favorite Cookies
Preparation Time20-30 minutes
Serves12 small cookies
| Amount | Ingredient | Preparation |
|---|---|---|
| 2 tablespoons | coconut oil | |
| 2 | medjool dates | pitted and chopped |
| 1/2 cup | raw almonds | |
| Pinch of | salt | |
| 1/2 cup | raw walnuts | |
| 1 1/2 to 2 teaspoons | fresh ginger | (not powdered) |
| 2 teaspoons | carob powder | |
| 1/4 teaspoon | cinnamon | |
| 2 teaspoons | amber agave nectar | or honey |
| 2 tablespoons | dried cherries | (or cranberries) |
1. In a food processor, process the walnuts and almonds to a flour-like consistency.
2. Add chopped dates, coconut oil, and then mix.
3. Add cinnamon, carob powder, fresh ginger, salt, and then mix. Periodically use a spatula to scrape down the sides of the food processor to make sure the spices are mixed throughout.
4. Add the agave nectar and blend until it looks like cookie dough.
5. Add the dried cherries and pulse until they are slightly chopped and distributed evenly throughout the dough.
6. Refrigerate the cookie dough until firm and then roll into balls.
7. Roll balls in chopped walnuts for a final garnish.
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