Raw Vegan Cookies - From Crane & Lion Ambassador Anneliese Brosch
If you're like me, chocolate is pretty much God's greatest gift to the earth. Because I eat 99.9% vegan, I have found that not all chocolate is created equal. On top of that, I have come to realize that we can't just sit around eating chocolate all day... sad.
I’m excited to share a recipe that includes chocolate, chocolate's best friend [nuts] and is easy to make.
(Modified from Emily von Euw's Rawsome Vegan Baking Cookbook)
1/2 Cup Raw Organic Cashews
1/2 Cup Salted Organic Almonds (Unsalted is Fine too)
1/3 Cup Peanut (or other nut butter)
1 Cup Pitted Dates (soaked in warm water for 2 minutes)
1/2 Tsp Vanilla Extract
1/2 Cup Vegan Enjoy Life Chocolate Chips
1 Tbs Coconut Oil
Shredded Coconut (optional)
Put nuts in food processor and pulse into a flour. Add the rest of the ingredients into the food processor and pulse on high until the nuts are well chopped and the ingredients start to stick together, a crumbly dough will start to form (approx. 60 pulses). Using your hands, form the dough into balls and place on a cookie sheet. Put in the freezer while you prepare the chocolate.
Next, melt all the chocolate dip ingredients in a saucepan over low heat. Be careful not to burn the chocolate. Once melted, dip 1/2 of your cookies into the chocolate and return to the cookie sheet. Optional: dip in shredded coconut after you dip it in the chocolate, if desired. Put the cookies in the fridge to let the chocolate cool and enjoy!
Store in an airtight container in the fridge for up to a week!