One of the great things about eating a high raw diet is the opportunity to splurge once in a while on some delicious gourmet raw treats. Raw cookies, whether 100% raw or mostly raw are one of my favorite things to make, eat, and share with others. If you wanted, you could go all out and make your own raw chocolate chips. However, once in a while indulgence in a natural, non-dairy, vegan chocolate chip alternative is just is good. This particular recipe could almost pass for a sweet bread cookie. The batch I made went in less than two days between home and work. It’s definitely one I’ll make again. Enjoy!
1 cup walnuts (ground to a powder)
1 cup well packed pitted dates
1 cup almond flour
1 T organic, non-alcoholic vanilla extract
¼ – 1/3 cup coconut palm sugar
¼ cup agave
Place ingredients into a food processor. Process till well combined and doughy, then remove and place dough in a large mixing bowl.
Add ½ cup almond flour, 1/3 cup cacao nibs, and 1/3 cup mini non-dairy chocolate chips. Roll into dough until well combine. Form a log, wrap in saran wrap and place in freezer for about 2 to 4 hours until firm. Remove from freezer, and remove wrap. Slice into equal size rounds. Place rounds on dehydrator trays and dry for about 10 hours or more until desired dryness is reached. Store in air-tight container (preferably in the refrigerator).