Raw raspberry & chocolate thumprint cookies

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These babies are inspired by This Rawesome Vegan Life, the Mecca blog for raw desserts.

Speaking of raw desserts, I’m so into them at the moment! They’re so delicious and nutritious at the same time. I’m now finding myself wanting a little raw treat rather than a floury/sugary dessert, and less sweet stuff in general, which is greeeat for my waistline 😉

And I’m feeling really great at the moment too! So I definitely recommend cutting back on that refined sugar/flour stuff! But when summer’s over and winter comes…we’ll see what happens.

Anyway, that’s boring, let’s get onto the cookies!

This recipe is my go-to for any raw cookie or crust, and the chia jam recipe I found here. I then covered them in chocolate to seal in the jam, which is really just an excuse to add chocolate (hahaa). So take it or leave it, either way these are amazingly yum!

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Cookies:
1/2 cup almonds
1 cup oats
1 cup dates
1/2 cup unsweetened shredded coconut
1 tablespoon coconut oil
1 teaspoon vanilla
pinch of salt

Rasberry chia jam > here

Chocolate:
1/2 cup melted cacao butter or coconut oil
1/2 cup raw cacao powder
1/3 cup agave or maple syrup
1 teaspoon vanilla (optional)

Process the almonds first to form fine crumbs, then add the rest of the ingredients and process until it’s all well combined and a dough starts to form.
Spoon tablespoons of dough and roll into balls, then flatten slightly and make a thumbprint in the centre.
Add a teaspoon of chia jam, then a spoon of chocolate on the top.
Set in the fridge for 20 minutes and enjoy!

 

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3 thoughts on “Raw raspberry & chocolate thumprint cookies

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