This recipe is a bit of a mash-up from recipes I have found in various places and my own preference for chocolate goodies that aren’t too sweet….
2 cups raw cashews
1 1/2 cups raw oat groats
1/2 cup raw cacao powder
1/2 cup raw agave
1 tbls vanilla extract
1 tsp pink Himalayan salt (sea salt will do but I prefer the Himalayan with chocolate)
1/2 cup filtered water
Turn cashews to a fine flour in a food processor. Using a coffee grinder, turn the oats into fine flour. This takes a while and is best done in small batches to get it really fine – I also sift mine. I am, however looking for places I can but raw oat flour!! Combine flours in a large bowl and add cacao powder.
Make a well in the flour and add agave, vanilla extract, salt and the water. Mix gently into a batter and add more water as required to make a thick, sticky batter and when it’s all mixed together, taste it! Yum.
Roll into balls and flatten into cookies – make them big or make them small, it’s up to you! I get about 20 cookies from golf-sized balls of dough (without eating any before I’m done). Place on mesh trays in a dehydrator at 105° (or on a tray in a low oven with the door open a little) and wait until you can’t wait any longer. They’re most ‘cookie-like’ after about 8 hours though.
They’re also good with raw chocolate chips…
Guide: raw vegan | whole food, plant based | gluten-free | soy-free