I ran out of raw freezer treats. That’s unacceptable.
1/4 c almond butter
1/4 c date paste
4-6 drops liquid stevia
1 TBSP vanilla
2 TBSP raw cacao powder
1 TBSP cacao nibs
Combine everything in a medium sized bowl and stir to combine. Use a cookie scoop to make bite-sized treats and freeze until firm. Store in freezer for optimal desserty goodness.
Almond dry? Try warming it (microwave or water bath). Don’t like almond butter, allergic or don’t have any? Use a different nut or seed butter.
Dough too dry? Add some coconut oil. Start with 1TBSP.
Not sure how to make date paste? It’s easy! Soak a few pitted dates in just enough water to cover them for a few hours. Once softened, blend or process dates and soaking water until smooth. You can use the same process to turn any dried fruit into paste. (Try prunes, raisins, dried figs, dried apricots, etc.) Just remember, each fruit will change the flavor of the dough a little.
Don’t want to use date paste? Substitute with your favorite liquid sweetener OR use stevia entirely to sweeten. (Or try xylitol)
Don’t have stevia or don’t want to use it? Use more date paste, or add 1TBSP of your favorite liquid sweetener. (If you want to use a dry sweetener, it may make the batter a little dryer. No problem – just increase the nut/seed butter and/or coconut oil.)
Don’t care if your dessert is raw? Use regular cocoa powder (not processed with alkali) and/or chocolate chips.
Want a warm cookie but want to keep it raw? Try dehydrating or baking on the lowest temp your oven will go. To dehydrate: start cookies on paraflex sheets an dehydrate for a couple of hours at 115F or until firm enough to flip onto mesh screen. Continue to dehydrate until no longer tacky to the touch. (TIP: Begin dehydrating at at higher temp – 145 – for an hour or so. This temp won’t increase the internal temp of the cookies past 118, so they’ll still be raw, but it will help form a nice crunchy crust on the outside of the cookies.
I lost the photo for this recipe, so I’m including as a bonus. Bonus!
1/2 c soaked Brazil nuts
2 T vanilla
1 T maple syrup (or other liquid sweetener)
2 T coconut flour (this is the key to the cake batter – try not to sub)
1 T vanilla protein powder (optional)
Blend Brazil nuts, vanilla, and maple syrup until smooth. (I used my Magic Bullet.) Scoop the Brazil nut cream into a medium sized bowl and add the coconut flour and protein powder (if using). Stir to combine. Dough should be thick and soft – like soft play dough. Use a cookie scooper to make the dessert balls and freeze to firm. Store in the freezer to retain freshness.
Important Note: If you decide to use the protein powder, the flavor will be come very evident as the dessert balls age – even in the freezer. If eaten within a day or two, the flavor blends nicely, however.
Don’t like Brazil nuts? Try something else! Cashews would work wonderfully in this recipe, as would macadamia nuts or even pine nuts.
Want to keep it sugar free? Use stevia. Start with one dropper full, or about 10 drops or liquid or 1 pkt (about 1/4 tsp) of powdered stevia. (You may need to add a splash of liquid – water or nut milk – if using powdered sweetener.)
Slightly Indulgent Tuesdays @ SSGF
Allergy Free Wednesdays @ Laura’s Gluten Free Pantry
Wellness Weekends @ Diet Dessert & Dogs
Allergy Friendly Fridays @ Cybele Pascal: The Allergy-Friendly Cook