This recipe was adapted from Averie Cooks. I tweaked it so they’re totally raw and have no processed sugar! Flavor was not sacrificed. These are so delicious and decadent! Perfect for when you have a serious craving for rich chocolate! The pictures look a bit messy but hey life is messy sometimes right? That doesn’t mean it can’t be delicious too.
- 1.5 cups shredded coconut
- 3/4 cup date paste
- 3/4 cup raw cacao powder
- splash of vanilla extract
- 1/4 cup coconut oil
Mix all the ingredients together by hand. Roll into balls and freeze. Or you can just freeze the whole thing in a tupperware and scoop out servings like thick fudgy ice cream!
I got this recipe from Elana’s Pantry, a great site for gluten-free/paleo recipes. I modified the recipe a bit and the results were unbelievably tasty!! These cookies are gluten-free, dairy-free, and have no processed sugar (if you get sugar-free chocolate chips). You can substitute the chocolate chips with sliced almonds or dried coconut chips or just put it all in! If you’re going to completely substitute the chocolate I recommend adding a little more date syrup to up the sweetness. I made some without chocolate chips so I only splurge on processed sugar for one day and they’re still really good but could use a little more sweetness 🙂
- 2 ½ cups blanched almond flour/meal
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ cup olive oil
- 1 tablespoon vanilla extract
- ½ cup date syrup
- ½ cup chunky peanut butter
- 1 cup dark chocolate chips (or carob chips or sugar-free chocolate chips)
- Combine dry ingredients in a large bowl
- Stir together wet ingredients in a smaller bowl
- Mix wet ingredients into dry
- Fold in chocolate chips
- Form 1-inch balls and press onto a parchment paper lined baking sheet
- Bake at 350° for 9-10 minutes
- Cool and serve
Makes 24 cookies
A lower-glycemic and nutritious option to use in place of sugar, maple syrup, agave, or honey. It’s easy to make and tastes so good! You can adjust the ingredient amounts for as much or as little as you want to make. Just add enough water over the dates so that they’re covered while soaking, then add the water incrementally while blending until you get the right consistency. Keep in mind it will firm up a little in the fridge.
- 6 medium medjool dates (pitted)
- Cold water to cover
Soak dates for about an hour. Put dates in the blender with about 2/3 the water and blend until smooth. Add water to get your desired consistency. Use right away or put in a air-tight container like a jam jar and store in the fridge for up to a week.