I was born with a sweet tooth. It’s easier to indulge it than deny it. I like to think that most things happen for a reason.
In this case, my sweet tooth guided me to a delectable chocolate cookie made of whole foods rather than processed sugar. Vegan, raw, gluten-free, dairy-free by happy accident. The chocolate is real and unprocessed and the title is debatable. Some call them power balls, others call them raw truffles, and others flatten them into a pan and call them bars.
There are hundreds of recipes for raw fruit and nut cookies/balls/truffles/bars on the internet. I’ve tried a few. You can buy them in stores, like the LARABAR, and though wickedly convenient, they will never be as good as homemade. (There are very few worthwhile shortcuts in life, I think.)
I’ve experimented and tasted and perfected this recipe according to my tastes. For me, it is better than anything containing sugar or wheat or dairy. The flavors are richer, more complex. Satisfying and wholesome in a way that Mrs. Fields or Otis Spunkmeyer could never have believed.
To make these divine treats, combine in a food processor:
1 cup raw cashews
1 cup Medjool dates, pitted
3/4 cup shredded coconut + extra coconut for rolling the balls in
3/4 cup raw cacao nibs
1 cup almond meal (or ground flaxseed or oat bran or rolled oats or another flour-y like substance)
1/2 cup raw almond butter
2 tablespoons coconut oil
1 teaspoon sea salt
When all of the ingredients have blended to make a thick paste-like substance. Pull off one inch sections and roll them between your palms until they become smooth balls. Roll the balls in shredded coconut and refrigerate to set.
That’s it! I’d love to hear if you make them, and how yours turn out. Please customize the recipe according to your tastes. There is no wrong answer to a chocolate craving when it is met by whole foods.