recipes and tips for better living

Tuesday, June 30, 2015

Sweet Treat: Rawlicious Choco Cookie Dough Bites

It's late June and summer has finally arrived.  While i'm looking forward to this July 4th weekend and all the BBQ's, decadent foods and drinks, bike rides, and socializing that's to be had, i'm equally looking forward to bringing in beach season (and my desire to feel my best in my bikini) by participating in (and leading) a 20 day cleanse starting the end of next week.  With that said....i have 7 days left to enjoy the richness of life (though i always like to keep it with a cleaner approach).  So for my last hoorah, and to inspire you how to clean up your fave cookie dough recipe, here's a great approach for a safe to eat chocolate chip cookie dough that never needs to be cooked.

Here's what you'll need:

a vitamix blender or other high powered mill (food processor or coffee mill will work - though you'd have to do the coffee mill in batches)
1 cup cashew pieces
1/2 cup gluten free raw oats (bob's red mill)
approx 3 tbsp agave nectar
approx 1 -2 tbsp water
sea salt
a few handfuls of chocolate chips (or use cacao nibs for a full raw experience)

Toss the cashew pieces and oats into your vitamix blender (or other high powered mill like a food processor or coffee mill in batches).  Grind down to a fine powder/flour.  Add the agave nectar to your flour, a dash or two of cinnamon, a tbsp of water, a crank of sea salt, and about a tsp of vanilla extract.  Blend again.  If dough is stingy add a little more water to get things moving, but make sure you keep it a thick dough.  Remove your dough from the blender, set in a small mixing bowl, and stir in a few handfuls of the best choco chips you can find.  Take small spoonfuls to roll between your hands, place on a parchment lined plate and place in your fridge or freezer.  My batch yielded about 13 balls, though if i didn't eat so much dough in the process i might have 15 total.  :)


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