Raw Cocoa Cookies

I call these Home-made Cliff Bars – they are raw, sugar and flour free – their official title is Co-Coa Cookies. 

raw-vegan-cookies

By sneaking spirulina and raw cocoa into your baking, dessert isn’t a health concern. The quality of the food you eat all depends on the quality of the ingredients. Cocoa is bitter and detoxifies the liver and heart. Spirulina is a seagreen, increasing glutathione and cooling the liver. Fruit and fiber eliminate detoxification entities. This recipe is also packed with protein, and would be considered a healthy snack, though not low in calories. Also it’s a no-bake recipe, so perfect to make during a heat wave.

INGREDIENTS:

❏ 1 cuporganic raw almonds/Brazil nuts

❏ 2 heaping tablespoons raw cocoa powder

❏ 1 cup organic dates, soaked (keep 3­4 Tbs. of the water you soaked the dates in)

❏ 2 tablespoonsof shredded coconut into the mixture (have 2­-3 tablespoons for rolling)

❏ ¼ cup dried apricots

❏ 1 tablespoonorganic spirulina

❏ ¼cup pistachio nuts

❏ 1 teaspoon Himalayan sea salt (or other sea salt varieties)

❏ ¼cup organic raw almond/pumpkin seed butter

❏ 1 teaspoon real vanilla extract

❏ 2 tablespoon psyllium seed powder

DIRECTIONS:

● Combine all the nuts and seeds in a food processor or high speed blender to pulse until broken down (you can choose to leave some chunks or pulse until fine).

● Pour the processed almonds, pistachios, and flax seed into a large mixing bowl.

● In a high speed blender or food processor, combine softened dates and apricots.

● Add the nut/seed mixture with the dates/apricots into the blender.

● Combine until the mixture resembles a sticky, thick “batter”.

● Place the combined mixture into a large mixing bowl and fold the remaining ingredients manually (that’s right, get those hands messy…really messy!)

● Place the “batter” into the freezer for about 10 minutes or until cooled.

● Take a Tbs. or a small ice­cream scooper to measure the batter.

● Gently roll the Tbs. of “batter” into your hands until a small ball forms.

● Leave them as balls or use a fork to press them down.

● Once you have formed all the “batter” into small balls, you may roll them into the 2­3 Tbs. of shredded coconut (this is optional)

● Store in the refrigerator for 2-­3 days OR you may keep them in the freezer and grab and go for a quick snack.

Serves: 24 cookies

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