Raw Chocolate Cookies with Cashew Cream

It’s officially summer time, dear friends. Since 3/4 of our family is tied to school schedules, this is a big deal for us. Mostly, it’s a big deal for me, as now I’m off the hook for packing four lunches every single day. But now that it’s been a full week I’m finding I just might be in for more cooking than I thought. Boys are hungry ALL OF THE TIME. Beginning before 6am until about 8 in the evening the most common question in our house is, “Can I have a snack?”

It’s enough to drive a person insane. Ya feel me? These cookies though, are part of my arsenal. I don’t feel as guilty giving the kids, or myself, one of these treats no matter what time of day it is. They’re good for road trips too – they provide clean, sustaining energy without polluting your system with a bunch of sugar.

Raw Chocolate Cookies with Vanilla Cashew Cream1

With the right kitchen equipment, you can whip these up in no time. A food processor does all the work of mixing and combining three simple ingredients – oats, dates and raw cacao powder.

Raw Chocolate Cookie ingredients

Then you get to roll the dough out like it’s Christmas cookie time… I don’t know about you, but I love doing this kind of stuff.

Raw Chocolate Cookie cut outs

Four filling ingredients get blended to smithereens in less than a minute. Don’t forget to lick the spatula and use a spoon to gather every last bit off the sides. Eat that business up!

Raw Chocolate Cookies with Vanilla Cashew Cream

Assemble the cookies…

Raw cashew cream cookies

And that’s it!

Raw Chocolate Cookies with Cashew Cream

Raw Cashew Cream Chocolate Cookies
from Rawsome Vegan Baking by Emily von Euw

Ingredients:

For the cookies:
3/4 cup oats
1 cup pitted dates
2 tablespoons cacao powder

For the filling:
1/2 cup raw cashews
2 tablespoons maple syrup
2 tablespoons liquid coconut oil
1 teaspoon vanilla extract

Method:

Use a food processor to combine the oats, dates and cacao powder until it sticks together and becomes dough-like. It should stick together if you pinch it with your fingers. Form the mixture into a ball, then place on a large piece of parchment paper and roll it into a thin disc. Use a cookie cutter to cut the dough into circles. If you prefer a crunchier cookie, put them in a food dehydrator until the desired texture is achieved. In Phoenix, I simply set them out in the sun for two hours.

Meanwhile, use a high speed blender to process the cashews, coconut oil, maple syrup and vanilla extract until smooth. You may have to stop and scrape the sides and/or add a tiny bit of water to achieve the right consistency.

When the cookies are ready, divide the cashew mixture among half of them evenly. Place the other halves on top of the cream.

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