Raw Vegan Chocolate Cashew Cookies

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • 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!

Raw Vegan Chocolate Cashew Cookies

Raw Vegan Chocolate Cashew Cookies

Makes 60 small cookies or 30 medium-sized cookies15 MINS
  1. Throw all of the ingredients into a food processor fitted with the s blade, and and pulse until the mixture forms a ball.

  2. Place the mixture between two pieces of parchment paper and with a rolling pin, flatten the batter into an even 1/4-inch layer.

  3. Using a small 1-inch round cookie cutter (or the top of a shot glass), cut the batter into small circles. The batter should make about 60 small cookies or 30 larger ones.

  4. Place the cookies on mesh dehydrator sheets, and dehydrate at 115 degrees for about 48 hours until dry. Store in a sealed container in the fridge. (Because of the coconut oil, the cookies will melt slightly at room temperature.)

​*If you don't have a dehydrator, pre-heat your oven to 300°F (150°C), placing the cookies in, closing the oven door, turning the oven off, and allow the cookies to bake in the oven until it's completely cooled.

Photo by Trent Lanz and styling by Alicia Buszczak




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