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Cacao-Carob Super-Charged Cookie Balls

I just want to apologize for the delay in posting a new recipe this week. I originally was planning to post a delicious super-charged, chocolaty smoothie on Sunday, but was temporarily “banned” from posting on my blog. Since I didn’t bother to write the smoothie recipe down anywhere, I lost it somewhere in my brain. Maybe I’ll remember at another time. Oh well.

The recipe I have for you today is super-charged as well! It’s packed with superfoods, super flavor, and super energy! Be careful not to eat too much at once, you could end up flying around the room like a superhero – not kidding! Lol…

I made such a big batch of these cookie balls, but they were gone in two days. I did share them with friends, and so did my husband…I’ll have to make more! Enjoy!

1 cup raw almonds (not soaked)
1 cup raw walnuts
1/2 cup goji berries
1/2 cup raw cacao nibs
2T raw carob powder
1T raw mesquite powder
2 tsp raw vanilla powder
1 tsp cordyceps mushrooms
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1T bee pollen
1T raw hemp seed
1/2 cup organic dried coconut flakes
1 1/2 cup pitted dates (well packed)
2 drizzles raw agave nectar
1T raw almond butter

Start by combining the nuts, cacao nibs, and goji berries together in a food processor, and mix until crumbly. Add remaining ingredients except for the dates. Mix until crumbly and well combined. Finally add the dates. Mix again until dates are broken down, combined well, and mixture starts to form a sticky, crumbly dough consistency. Remove from food processor. Using a cookie scoop or big spoon, take scoops of dough and shape in between your hands to form a ball shaped cookie. You can flatten them too, if desired. Store cookie balls in an air tight container. They don’t have to be refrigerated, but refrigeration will extend the freshness. These cookies are super-packed with power, so careful not to over-indulge…you’ll be flying high and feeling fine!

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Carob-Oatmeal Raisin Balls

I’ve really been into hazelnuts lately. These cookies are so yummy. They remind me of PB&J cookies, but better. You don’t need to refrigerate these either – unless you want to. You can roll them into balls, or make flat disk-shaped cookies – you decide.

1 cup raw almonds
1/2 cup raw hazelnuts
1/3 cup raw oats
1 1/2 cups raisins
1/2 cup pitted dates (well packed)
1 tsp pink Himalayan salt
1 tsp raw vanilla bean powder (you can substitute with scraped vanilla beans or organic non-alcoholic vanilla extract)
1T dried organic shredded coconut
1T raw carob powder

Combine almonds, hazelnuts, oats, and raisins into a food processor. Process until crumbly (not fine crumbly and not oily). Add pitted dates. Repeat processing until well combine and crumbly (a bit sticky looking, but not too much). Add remaining ingredients and process briefly to combine well. Remove crumbs mixture and place in a bowl. Using a cookie scoop or big spoon, scoop out enough and form into a smooth ball. Repeat with remaining mixture until all is used. Place in an air-tight container and store in your cupboard or in the fridge. This makes a great snack, and a great dessert! Yummo!

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Raw Cookies: Oatmeal Carob & Super Food Crunch

Oatmeal Carob Cookies
1 cup raw oats
3T raw oats (reserved)
1 cup raw hazelnuts
¼ cup raw carob powder
1T mesquite powder
½ tsp pink Himalayan salt
½ tsp ground cinnamon
½ tsp non-alcoholic organic vanilla extract
¾ cup well-packed pitted dates
1T agave nectar

Using a food processor, combine 1 cup of raw oats, with the hazelnuts, carob powder, mesquite powder, salt and cinnamon. Mix well. Add the pitted dates and vanilla. Mix until crumbly and sticky. Slowly add the agave by drizzling it into the food processor while mixing. Once mixture appears somewhat cookie-dough like, remove from processor. You can either use a spoon scoop and make round balls or flatten each piece, or you can roll the whole dough out and use cookie cutters. Although this mix does not need refrigeration, during the summer months I advise it so that the cookies aren’t too soft. These cookies are so amazing…the batch was gone in practically a day!

Super Food Crunch Cookies – Ani Phyo inspired Cookies!
½ cup raw almond butter
2 1/2 T agave nectar
2T non-alcoholic organic vanilla extract
2 cups raw almond meal
½ tsp pink Himalayan salt
¼ cup sliced raw almonds
¼ cup goji berries
¼ cup raw cacao nibs
1T shredded dried coconut

Combine almond butter, vanilla, salt and almond meal in food processor and mix well. Add remaining ingredients and combine well until mixture forms a dough. Remove from processor and use a cookie scoop or spoon to shape balls or flatten to make round cookie shapes. You can also roll the mixture out and use cookie cutters to create a variety of cookie shapes. This recipe stores best in the refrigerator – but not necessary. You can even dry it slightly in the food dehydrator for a crispier cookie.

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Raw-Riffic Chocolaty Gooey Truffles

A while back I was playing around with a variety of raw cookie and chocolate truffle recipes. This recipe ended up being very gooey, but fabulously tasty!

1/2 cup almonds (soaked 2-3 hours)
1/2 cup walnuts (soaked 1-2 hours)
1/4 cup raw cacao nibs (ground to a powder)
3 Medjool dates
1 tsp. cinnamon
2-4 drops chocolate flavored Liquid SweetLeaf Stevia
shredded dried coconut and crushed almond slices (to roll and cover truffles)

Grind nuts and dates to a butter-like consistency. Add cacao, cinnamon, and stevia. Mix well. Form balls about 1-1 1/2″ in diameter. Coat with shredded dried coconut and crushed sliced almonds. Store in an air-tight container – preferably in the refrigerator.


Cranberry Coconut Cookies

These cookies were inspired by the cookie recipes I found in Ani Phyo’s books and website. I changed it up to make it my very own raw tasty treat.

1 1/2 cups Medjool dates (pitted)
1 cup almonds (dry)
1/2 cup dried cranberries
1/2 cup shredded dried coconut
1T organic non-alcoholic vanilla extract

Place almonds in food processor and chop up into small chunks. Add the dates and chop until ingredients are well combined. Don’t over process or cookie mix will be too oily and sticky for light yummy cookies. Take mix out and place in a bowl. Add remaining ingredients and mix well. Using your hands mash mix together to form a dough-like texture. Break into pieces and form balls by rolling it in your hands, or by using a cookie scooper. Roll in more dried coconut if desired. Store in air-tight container for several days. Super yummo! 🙂


Strawberry Cookies

Recipe adapted from Rose Lee Calabro’s Living in the Raw

2 c. sunflower seeds (soaked 8 hours and rinsed)
1 c. almonds (soaked 12 hours and blanched)
2 c. fresh organic strawberries
2 bananas (peeled)
3-4 pitted medjool dates
1 tsp. vanilla
1 c. walnuts (soaked 8 hours)

Process all ingredients except vanilla in walnuts in a food processor until smooth. Add the vanilla and walnuts and process until well combined. Spoon dough onto teflex sheets, and form into small round balls, press slightly to form little cookie shapes. Place in dehydrator for 4-6 hours, then turn over and dehydrate for another 2-4 hours until the desired moisture is obtained. Store in sealed freezer bags in the pantry or in the fridge. I changed the directions slightly on this recipe to make it easier on me. I also prefer the cookies slightly warmed in the dehydrator, but they taste yummy cold too!


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