Raw Chocolate Chip Cookies from Pure Food
In our effort to bring you all kinds of chocolate chip cookies, here is a raw version. We are featuring this recipe and the Rhubarb Breakfast Crisp from Veronica Bosgraaf’s book, Pure Food. The book is filled with plant-based recipes, some raw, some cooked, some suitable for vegan, gluten-free or vegetarian diets. This cookie is easy to make (just 3 steps) and gets its chocolate boost from cacao nibs. We like her point of using whole dates and pitting them yourself. We agree that you will get reliably moister dates with this approach.
Excerpted with permission. Pure Food: Eat Clean with Seasonal, Plant-Based Recipes
This indulgent recipe was a winner in one of our Pure Vegetarian Recipe contests. It was created by Emily Davidson and has become a family favorite in our house! Like Pure Bars, these little nuggets are made with unheated ingredients and pressed together without cooking. Keeping the ingredients away from heat helps preserve their nutrients. I am always delighted at how simple and decadent this recipe is. My kids can easily make these cookies in the food processor and snack on them as treats. Try substituting different nuts and spices: add cocoa, cinnamon, lemon rind, or lavender. Play around with various combinations to create healthy sweets that treat your body right. For this recipe I like to use pitted dates that I pit myself because they stay softer that way. You can also soak them in filtered water for 10 minutes to soften.
- 1 cup pitted dates
- 3⁄4 cup raw cashews
- 3⁄4 cup raw walnuts
- 11⁄2 tablespoons coconut oil
- 1⁄2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1⁄4 cup cacao nibs
- Process the dates in a food processor until well chopped.
- Add the cashews, walnuts, coconut oil, salt, and vanilla and process until smooth. Add the cacao nibs and pulse to combine.
- Using your hands, form the dough into 10 cookies. Chill in the fridge for about 1 hour to solidify before serving.
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