It’s never too late!
After a night out, there’s nothing I’d rather do than throw on my pajamas, curl up on the couch, and have a sweet, late-night snack before I hit the hay.
Preferably, this snack contains copious amounts of chocolate and is free of artificial ingredients and nasty things that I can’t pronounce. Does that always happen? Of course not. But, it’s good to plan in advance and have something on standby for when the mood strikes.
I started dabbling in raw cuisine a couple of years ago and a few recent gigs have required that I dabble more and more. This cookie dough is basic and incredibly versatile. Mix with chocolate chips, shape into discs, and dehydrate overnight for raw chocolate chip cookies. Press into a pie dish for raw pie crust. Use it for a raw cheesecake crust and freeze. You get the idea. It’s free of any jacked up flours and dairy, and when coated in raw chocolate, it satisfies just as effectively as that roll of raw cookie dough in the refrigerated section of the grocery store.
For the chocolate coating, I use unrefined, virgin coconut oil and raw cacao powder. Both of these boast a plethora of superfood benefits, including healthy fats, powerful antioxidants, vitamins, and minerals. Plus, unrefined, virgin coconut oil and raw cacao powder are often cold-pressed, meaning they are processed at low temperatures to ensure that the nutrients are preserved: The beauty of raw cuisine!
Raw Chocolate-Dipped Cookie Dough Bites
Yield: About 16 bites
For the cookie dough:
1 ¼ cups raw cashews ¼ cup + 1 tablespoon shredded coconut ½ teaspoon sea salt ¼ cup maple syrup ½ teaspoon vanilla extract
For the chocolate coating:
½ cup unrefined, virgin coconut oil ¼ cup raw cacao powder 1 ½ tablespoons maple syrup Pinch of sea salt
In the bowl of a food processor, combine the cashews, coconut, and salt. Process until a coarse meal is formed, like that of cornmeal. In a small mixing bowl, whisk together the maple syrup and vanilla. While the food processor is running, pour in the maple and vanilla mixture. Process until a ball of dough is formed. Roll tablespoon-size portions of the dough into balls and set on a small baking sheet. Place in the freezer to chill about one hour. Meanwhile, heat the coconut oil over low heat until melted. Remove from heat and whisk in the cacao, maple syrup, and salt. Set aside to cool slightly. Using a skewer, dip the chilled cookie dough balls into the chocolate mixture. Place back on the chilled baking sheet and allow the coating to harden and set. Keep stored in the refrigerator.
- What's your favorite healthy midnight snack?
- Will you try making these raw cookie bites? I hope so!