BY REQUEST: Super "Pea" Duper Raw-liscious Cookies

This is a recipe for the most delicious, most versatile, easy-peasy raw cookies.  

Why RAW? 

There are many reasons eating raw is such a good thing and many of them are the same reasons that choosing a plant based lifestyle is better.  Here are just a few . . .

For 1: It's better for your body. 

When you eat something in it's raw state, you are eating it in it's whole natural state.  It is alive with nutrients and enzymes that are destroyed when food is cooked.  In consuming raw foods, you are taking in the  natural live energy of the food.  And your body feels that energy.

2: It's better for the environment. Raw foods don't usually come all wrapped and packaged. So less waste. And any waste you do make, makes for excellent compost. nutrients that go right back into the earth. 

3.There is a spiritual/ethical side to it: eating raw whole foods has this way of making you feel more connected  to the earth that sustains you. Add to that if you grow your own and there is also the satisfaction that comes from the harvest.

The basic recipe that follows was shared with me by one of my friends, who is both vegan and quite the little raw dessert expert.  When compared with her fabulous chocolate silk pies, delicious creamy cheesecakes and incredible chia seed concoctions, this particular recipe may be one of her simpler ones but I assure you, one bite and you will be hooked.  And then there's all the fun you'll have mixing it up, finding your own favorite blend.

I have, as of late, been making up batches at home almost weekly and have recently started taking them with me to various social events; the result always the same.

"Wow. What is in these things?"

AND

"Please, please, I must have this recipe!"

And so you must . . . 

 

INGREDIENTS:

For the base . . .

2 cups of rolled oats (gluten-free if you're gluten intolerant)
1 c. of raw cashews
2 tbsp. of coconut oil
5-6 tbsp of raw agave nectar (or maple syrup though it's not technically raw)
1 tsp. vanilla (or scrapings of 1/2 vanilla bean)
1/2 tsp. of Himalayan pink sea salt


Pulse the oats and cashews in a processor.
Put into a medium sized bowl and add the oil and agave. Mix thoroughly and then add in remaining goodies.

Roll into balls  and enjoy!

VARIATIONS: 

 

~1 c. of raw cacao nibs or mini dark chocolate chips and 1/4 cup of finely chopped walnuts or pecans

~Add a teaspoon or two of ground cinnamon and finely chopped crystallized ginger slices.

~Switch out the chopped nuts for coconut or add both (1/8 a cup of each)

~For a more chocolately approach, add in 1/8 cup of cacao or cocoa powder.  If your mixture becomes dry simply add a bit more coconut oil, one tablespoon at a time.

~For a really decadent treat.  Top each cookie ball with a dollop of frosting.

My favorite is a simple coconut butter icing.

Recipes for this and my other fave frostings are HERE>

*A note: If my batter seems too soft I will sometimes mix in a dusting of almond meal, a bit at a time until the right consistency.

I hope you enjoy these as much as we do. 

LOVE and LIGHT, 

Amber