One of things I love most about introducing people to the raw vegan diet is the fact that you can still have all those delicious sweet treats and desserts that you’re used to. The bonus of course being that they are a much healthier version of the original with there being no chance that you are eating any nasty corn syrup, trans fats, processed sugar, gluten, preservatives or additives which we know are detrimental to health.
These cookies are super quick to make and there’s no need to dehydrate them. If you wanted to make more of a flapjack then you could just cover the bottom of a tin with plastic wrap, press the mixture firmly in and pop in the freezer for 20 minutes or more. You could also just roll them into balls and eat them straight away!
I rolled mine into balls, placed them on some baking paper on a plate, pushed them into cookie shapes and put them in the freezer for an hour.
Makes about 10 large cookies
- 1/2 cup walnuts
- 5 medjool dates, pitted
- 2 tbl agave nectar or honey
- 1/2 cup oats
- 1 tsp coconut oil (coconut butter warmed to liquefy)
- 1/2 tsp Pink Himalayan Salt or Celtic Sea Salt
Place the walnuts in the food processor and grind into a fine flour. Add the remaining ingredients except for the dates and process. While the machine is running, add the dates one/or half of one each time so they are spread evenly throughout the mixture. The mixture should hold together when pinched between finger and thumb. Roll into balls and press down to make cookie shapes, preferably on baking or parchment paper for easy removal. Freeze until hard. Store in the fridge.
If you prefer a crunchier cookie, you could deydrate them overnight – keep them on hand as a snack. Consume within 1 week.