Rawkstar Chocolate Cashew Cookies

Recipe
comment
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Processor
    Processor

Thank you for all of your birthday wishes last week. I really appreciate all of your messages on Facebook, Twitter and email. Yes! I had a fantastic birthday celebration in New York with my friends -- laughing and scoffing my way around my favorite haunts. I just feel at home in NYC. Is there any other city that boasts such vibrancy and diversity? It is like chocolate for me -- I just can't get enough.

I admit to spending my entire birthday eating. It was absolutely sensational. I enjoyed one continuous traveling degustation meal in every neighborhood of NYC. My taste buds were dancing as I happily devoured everything on offer!

I decided to share a little piece of my NYC trip with you today. I managed to make a batch of my favorite raw chocolate cookies (along with my much beloved kale chips) for the six hour plane journey from LAX to JFK, where I knew I would be tempted by the all-too-familiar toxic snacks on offer. I was also suffering from pangs of guilt, after promising (over a month ago) in my chocolate hazelnut pie post to share this recipe with you. So better late than never, here it is.

These cookies are simply divine. Just throw everything into the food processor, roll out, cut, dehydrate and devour. They will keep in a sealed container in the fridge for weeks. But they never last that long. The only bad thing about these cookies is that they require about 48 hours in the dehydrator. Now if you are impatient like me, that is a tall order! I often find myself sneaking a little bit of the raw "dough" aside and surreptitiously munching on it in an effort to tide me over while I wait for the final product to be ready. I also like to make a double batch. Hey, if I am going to wait that long for chocolate cookies there had better be a generous amount on offer!

These cookies are best kept very small, as they are quite rich. They will also hold together and be easier to manage that way. I use a standard shot glass to cut them out. You can jazz them up by adding some raw unsweetened shredded coconut or dried fruit. But I like them just the way they are. Give them a go and let me know what you think.

Now…..after all of this indulging….I will be posting some savory vegan dishes next week. Even the greediest chocoholic needs a detox. Or I fear I will be coat-checking my colon for the rest of my thirties!

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Rawkstar Chocolate Cashew Cookies

Rawkstar Chocolate Cashew Cookies

Makes 24 Small Cookies15 MINS
  1. Place the cashews in the food processor and pulse a few times until coarsely ground.

  2. Add in the cacao powder and pulse a few times until the consistency of breadcrumbs.

  3. Add in all of the other ingredients and pulse until well combined. The mixture should form a ball.

  4. On a piece of parchment paper roll this ball out to about a 1/4 inch layer.

  5. Using a small round cookie cutter (or the top of a shot glass) cut into small circles.

  6. Place these circles on dehydrator sheets and slowly warm at 115 degrees for 48 hours.

Store in a sealed container in the fridge for about 3 weeks.

**I have had many emails asking how to make these cookies in a conventional oven for those of you who don't have a dehydrator. The best suggestion came from one of our lovely readers Ann, who preheated her oven to 300 F and then placed these cookies in, closed the oven door, turned off the oven and allowed the oven to cool. She then took the cookies out and said they were amazing. I tried this method and it yields a better textured cookie than what I tried for you. I put my oven to 300 F and cooked for 10 minutes and then allowed to cool at room temperature. If you have any other experiences please post your experience so we can all benefit.

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