Hello, everyone! I am so so SO excited to share this recipe with you today, because it’s probably one of my most favorite things I’ve ever made. Inspired by rockstar instagrammers such as Rawlishious and Blendlove, makers of insanely dreamy vegan treats, I set out to make a treat that was like biting into a raw chunk of cookie dough! And I did!!
To be honest, I felt really accomplished after making these raw cookie dough slices, because I am not the most confident maker of sweet treats. My baking skills are sub-par at best; I hate that you can’t tweak ratios and ingredients in baking recipes like you can in their savory counterparts. Everything has to be so. exact. And there’s nothing wrong with that per se, but I’d consider myself to be a “free spirit” in the kitchen (i.e. a pinch of this, a pinch of that), unhindered by exacting measurements. (I wonder what that says about my personality?) But that’s where raw vegan desserts come in. There’s no baking (only dehydrating, if anything), and you have a lot of leeway when it comes to measurements. Add half a chocolate bar or a whole one, it won’t make a difference. (But obviously you’d want the whole chocolate bar!)
The point is, this raw cookie dough is a very forgiving recipe. But most importantly, it’s insanely delicious. I taste-tested them on Ryan and three of his non-vegan dude friends, who all LOVED them. I brought up my plate full of raw cookie dough and by the time I left his apartment, there was only one left! Ohhh boys.
Raw Cookie Dough Slice
- 2 Tbs Coconut Oil melted
- 1/3 Cup Raw Coconut Butter
- 1/4 Cup Almond Butter
- 1/3 Cup Agave Nectar or Maple Syrup not raw
- 1 Tsp Vanilla Extract
- 2 Tbs Almond Milk
- 1 Cup Spelt Flour
- 1/2 Cup Coconut Flour
- Pinch of Salt
- 1 Vegan Chocolate Bar chopped
In a small bowl, mix all of the wet ingredients until evenly combined.
In a larger bowl, mix together the dry ingredients until evenly combined.
Fold in wet ingredients to dry, and mix until a clumpy dough is formed.
Chop chocolate bar into small-ish pieces, and fold into dough.
Line a pan with parchment paper (I found that a bread loaf pan was the perfect size). Press dough firmly down into pan, being sure to press down on the sides as well.
Put pan in the freezer and let cookie dough set for an hour.
After an hour, take cookie dough out of the freezer and cut into slices.
Quote of the Day:
Be a blessing as often as you ask for one.
– Janette Dolores