I have been a little obsessed with raw desserts lately. I love desserts(so much more than I should) and the amount that I probably consume has become a bit of a concern to me. I thought I’d try out some vegan brownies last week and was not happy with the results. Even though there was no dairy( I used avocado and coconut oil), the amount of sugar in them was seriously off-putting to me. While I’m sure I’ll give vegan brownies a few more shots, I decided to give raw desserts a try.
Over the weekend I made raw brownies, blondies, and these peanut butter cookies.
The ingredient list is simple: Peanuts, peanut butter, date, honey, and coconut oil. Though honey is not considered vegan, you could easily switch it out for another sweetener that is. The cookies are dipped in a chocolate coating made with coconut oil, cocoa powder, and honey.
I have to tell you, I absolutely adore these cookies. They are so peanut-buttery and chewy. The chocolate coating puts them over the top. And the best part? They are so healthy! Ahh!!! This makes me more excited than anything. My son has a serious sweet tooth(I mean, he nibbles the icing off of a glazed doughnut but won’t eat the doughnut itself) so it was extremely satisfying to give him these cookies(which he LOVED) and know that he couldn’t be eating a cookie that was much better for him.
You could use any type of date for these cookies, but medjool are the best. Roasted peanuts will also work just fine, but the raw are the best, and most nutrient packed. Heat kills nutrients, thus the benefit of eating raw. I’m not sure I could ever eat an entirely raw diet, but I hope to incorporate a lot more recipes like this into my desserts.
- 1 C. Raw Peanuts(you can use roasted, if you like)
- ½ C. Raw Peanut Butter
- 10 Medjool Dates
- 1 T. Honey(for vegan, use another sweetener like agave)
- 1 T. Coconut Oil
- FOR THE CHOCOLATE COATING:
- 3 T. Coconut Oil
- 3 T. Raw Cocoa Powder
- 1½ T. Honey(for vegan, use another sweetener like agave)
- Place the peanuts in a high speed blender or a food processor. Process until the peanuts are chopped fine enough to resemble a coarse meal.
- Add the peanut butter and blend in.
- Add the dates, honey, and coconut oil. Process until the mixture resembles a thick dough and there are no chunks of date visible.
- Using a 1 tablespoon scoop, scoop the dough out onto a non-stick mat or parchment lined baking sheet. Roll each scoop of dough into a ball. Place each dough ball about 1½ apart. Press each ball down with the flat side of the tines of a fork, once vertically and once horizontally to get the 'hatch' look. Chill the cookies for one hour.
- When the cookies are cold, place the 3 T. coconut oil needed for the coating in a small bowl. Melt in a microwave for a few seconds, or until it becomes just slightly melted. Add the cocoa powder and the honey and mix until smooth. The mixture should be liquid enough to dip the cookies in and have a layer of chocolate coat them, but not so liquid that it is runny.
- Dip each cookie in the chocolate mixture and lay them back on the baking sheet. The chocolate mixture should begin to set right away since the cookies are cold.
- Keep refrigerated.
If you’re wondering, my favorite coconut oil is Nutiva’s organic…I have to buy it in big tubs because it is so great for so many things!