Today I want to share the written version of my raw vegan recipe for No Bake Nut Free Chocolate Cherry Cookies. I love all kinds of raw vegan cookies and snacks, but most of the time I actually prefer lower fat recipes like this one because they are easier to digest and I can have two cookies without feeling guilty or heavy from all the nuts and fats. Although a ‘full on’ gourmet raw vegan cookie can be a real treat for special occasions ;-) As you might have noticed before, I always like to use both cacao & carob powder in chocolate recipes.
Unlike cacao, carob powder does not contain any stimulants and doesn’t have a bitter flavor. It is made from the carob pod and you can buy it raw or roasted. The raw version has quite a neutral flavor, while the roasted version has a sweeter & more intense aroma. Carob is very rich in essential minerals such as calcium, magnesium and iron. It’s also a great source of fiber and protein, and it can actually lower your ‘bad’ LDL cholesterol levels and decrease your risk for heart disease. Enough reasons to try these delicious raw vegan chocolate cherry cookies – completely free of refined sugars, gluten & dairy!
No Bake Nut Free Chocolate Cherry Cookies
SERVES: 8 small cookies
EQUIPMENT: food processor, rubber spatula
- ¾ cup dates, pitted and roughly chopped
- ½ cup chia gel (soak 1 tablespoon of chia seeds in 7 tablespoons of water)
- ¼ cup cacao, unsweetened
- 1 tablespoon carob powder
- ½ teaspoon vanilla extract
- 2 large pinches of Himalayan crystal salt or sea salt
- 10 drops of pure Stevia (or more dates)
- ½ cup popped buckwheat (instructions: see Julie’s Tips & Tricks)
- ¼ cup dried cherries, roughly chopped
- Combine dates, chia gel, cacao, carob, vanilla, salt and Stevia in the food processor fitted with an S-blade. Mix until well combined.
- Add the popped buckwheat & dried cherries, and pulse to process. You can also just mix them in by hand.
- Shape the dough into small cookies. To prevent the mixture from sticking to your hands, fill a little bowl with some water to wet your fingers. It will be much easier to shape the cookies.
- Since these cookies are ‘no bake’ and quite sticky, I like to lightly coat them with some dried coconut. This gives them a firmer texture and prevents the dough from sticking to your fingers. Put the cookies in the freezer for 30 minutes to 1 hour before serving.
JULIE’S TIPS & TRICKS:
- For the popped buckwheat: soak raw buckwheat groats for 12 hours, sprout them for 12 to 24 hours (optional) & dehydrate them until crisp.
- These cookies will stay fresh for at least 3 days in an airtight container in the refrigerator, or at least 1 month in the freezer. • If you like a really intense, dark chocolate flavor you can add more cacao or just replace the carob powder with extra cacao and maybe some more dates or Stevia to make sure the cookies don’t turn out too bitter.
- If you prefer a firmer texture, you can always put these cookies in the dehydrator at 115°F for a few hours.
- If you don’t have a food processor yet, you can also try to chop the dates really finely and mix all the ingredients in a large mixing bowl.
If you like this recipe, you might also want to check out my recipe for…
- Banana Bread Energy Bars
- Almond Butter ‘Holiday’ Cookies
- Sticky Apple Cinnamon Cookies
- Nut Free Chocolate Chia Cookies
- Crispy Cinnamon Cookies
- Crunchy Vanilla & Chocolate Macaroons
- Gingerbread Truffles
- Golden Chocolate Cake Pops with Creamy Maca Filling
- Soft Marzipan Truffles
Now I would love to hear from you! What is your all time favorite cookie ? Let me know by posting a comment down below.