No-bake Cacao Coconut Walnut Cookies: Raw, Gluten-free, Vegan

By Megan Stulberg

I woke up late and was craving something decadent, sweet, and salty all at once. I didn’t feel like bothering with a complicated recipe, so I threw a bunch of things in a blender. I’m lucky that the results turned out perfectly. Two cheers for laziness!

Ingredients:

  • 1 cup pitted dates (no need to soak)
  • 3 tbsp raw cacao powder
  • 3 tbsp coconut oil
  • 1 tbsp unsweetened shredded coconut
  • 2 tbsp raw almond butter
  • 1 tbsp raw cacao nibs
  • 1 tbsp raw agave syrup or maple syrup
  • 1 tsp organic vanilla extract
  • 1 tsp chia seeds
  • 1 tsp raw crystal salt or sea salt
  • 1 handful raw walnuts, chopped

Directions:

1) Combine all ingredients in food processor until smooth.

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2) Spoon bite-sized balls onto plate lined with parchment paper. Press each down with fork. Top with additional walnut crumbs, cacao nibs and coconut flakes if desired.

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3) Let cookies set in fridge for 4-6 hours.

Serve chilled. Should make 12 cookies but I ate too much of the batter. Whoops!

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Easter Weekend Dessert Series: Salted Dark Chocolate Almond Coconut Bites

By Megan Stulberg

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I look forward to the holidays solely for the purpose of tricking my meat-loving family into eating delicious vegan food. Exhibit A: the five dish meal I made at Christmas. For dessert this Easter, I made dark chocolate almond coconut bites! I mean…they’re kind of shaped like eggs. Right?

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SALTED DARK CHOCOLATE ALMOND COCONUT BITES:

Adapted from Mind Body Green

Note: this recipe is vegan, gluten-free, soy-free and refined sugar-free. No baking is required and the only part that isn’t raw is the chocolate coating.

Ingredients: 

  •  1 cup unsweetened shredded coconut
  • 4 tbsp coconut oil
  • 3 tbsp 100% maple syrup
  • 1 tsp vanilla extract (use organic if possible)
  • 2 cups Krisda dark chocolate chips
  • 1/2 cup sliced almonds
  • Pinch of raw salt

Directions:

  1. Mix coconut, coconut oil, maple syrup, vanilla extract and about half of the sliced almonds in a food processor until thoroughly combined.
  • 1536709_10154020843290133_7153502369077663981_n 10288717_10154020843520133_7058036002531122016_nIt should look like this! 10151254_10154020844055133_6594378720308861947_n2)  Line a large plate with wax paper. Using your hands, form the coconut mixture into balls and spread out evenly. 1480740_10154020844185133_5740079971172917765_n3) Melt chocolate chips on low heat for about 5 minutes until the consistency is fluid but thick. Add water if needed. Be careful not to burn it! 1610090_10154020845190133_970472189971198938_n4) Spoon melted chocolate onto balls, covering the edges and tops thoroughly.  This part will be messy. Like, really messy. It’s okay.  10173815_10154020845990133_3629486241556765226_n5) Sprinkle salt and remaining almonds on top. Place in fridge and let sit for at least 1 hour.

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They should look like this once they’ve set. Perfection! Serve cold.

Yields 10 medium sized balls or 12-14 smaller ones.