Tuesday, April 23, 2013

Raw Chocolate chip and chocolate fudge cookies - Simply delicious!

Got a request from a friends for these a couple of weeks ago! I love that. These are an old recipe I did for a short time when I had Kitz Living Foods. They were a real hit but on a large scale they are extremely labour intensive.. but in your home kitchen they are quick and easy.
I followed my recipe but I think they could be tweaked a bit, they are a bit datey for my liking so feel free to adjust the quantities, I think 50/50 with the dates and almonds would work really well also. If you are a real dark chocolate fan then add another teaspoon of cacao powder to the fudge cookies and increase the cacao nibs to 1/4 cup in the choc chip cookies..

 Chocolate chip and Chocolate fudge cookies
 
Chocolate fudge cookies and green tea
 Chocolate chip cookies
Each recipe makes about 12 small or 5 large cookies

Ingredients:
2 cups dried dates
1 cup soaked almonds 
1/3 cup cacao nibs

Preparation:
  1. Rinse and drain almonds then grind until fine in a food processor
  2. Tip the almonds meal into a mixing bowl
  3. Add dates and vanilla to food processor and blend until smooth
  4. Put the almonds meal back into the processor and blend until it is fully mixed and doughy
  5. Take out the s-blade and mix the cacao nibs in with a spoon or knead it in with your hands
  6. Press into egg rings for large cookies or smaller scone ring for smaller cookies
  7. Place onto dehydrator trays and dehydrate at 41 degrees c (105 Fahrenheit)
  8. Dehydrate for 24-36 hours



Chocolate Fudge cookies

Ingredients:

2 cups dried dates
1 cup soaked almonds 
1 tsp cinnamon
2 heaped tsp cacao powder
50 ml not water if needed

Preparation:
  1. Rinse and drain almonds then grind until fine in a food processor
  2. Tip the almonds meal into a mixing bowl
  3. Add dates, cinnamon and vanilla to food processor and blend until smooth, if your dates are a bit dry add the warm water
  4. Then add the cacao powder and blend 
  5. Put the almond meal back into the processor and blend until it is fully mixed and doughy
  6. Take out the s-blade and mix with a spoon or knead it in with your hands fi it doesn't all mix properly
  7. Press into egg rings for large cookies or smaller scone ring for smaller cookies
  8. Place onto dehydrator trays and dehydrate at 41 degrees c (105 Fahrenheit)
  9. Dehydrate for 24-36 hours
NOTES:
  1. I only have the small sunbeam food processor at the moment which didn't get the nuts as smooth as I would have liked, or maybe I just should have blended for longer. Do what suites you.
  2. Don't forget to do a taste test before dehydrating to make sure it is chocolatey enough for you remembering that when it dehydrates it get a little bit stronger. These are still quite fudge when done so they don't get very concentrated!




Enjoy!

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Disclaimer:

I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen

Karenluvslife

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