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Ever been hung on using the same herbs, spices, or flavor combinations in the kitchen? I certainly have. This past week, I have been obsessed with the combination of chocolate and ginger. (We bought a pound of raw organic cacao last month, so I've also been using chocolate almost every day.) It's so good! I make a smoothie every morning, and have been making a chocolate, blueberry, spinach, and ginger smoothie that is simply heavenly. Anyhow, I hope you like these. Raw snacks are so fun, and easy to get creative with.
Raw cookies, truffles and bars haven't been cooked- so they're soft and chewy! They may seem difficult, but I promise they're they easiest snack to make. Not to mention that you only need a blender or food processor to make them- so you don't have to mess up your kitchen to make these yummy things. I'm actually preparing a post right now that will cover the basics of raw desserts! So be sure to check that out. If you've read any of my other recipes, you know I like to keep things simple; this recipe is no exception. I used 6 ingredients, and two of them were flavor add-ins. AND instead of using two types of oil, you can use just coconut oil! I just used cacao butter because I had it.. and it's delicious. I also threw a few tablespoons of organic hemp seeds in mine, but that is totally optional. I didn't put that in the ingredient list, because I didn't want to cause too much confusion.
What you'll need:
- 1/3 cup of organic coconut flour
- 1/4 cup of organic cacao powder
- 2 tablespoons of organic cacao butter
- 2 tablespoons of organic coconut oil
- 1/4 thick slice of ginger (or more, depending on how spicy you want them to be)
- 3 tablespoons of organic honey
- a pinch of sea salt
1. Add all ingredients to a blender or food processor. I used the NutriBullet, and had to open the blender and scrape the sides a few times. If you don't have a powerful blender, I recommend mincing the ginger before adding it into the mixture. The NutriBullet blender did an excellent job of blending the ginger into the mixture.
2.Your mixture should be a pretty smoothe, cohesive dough now. Form balls about 1/2 inch in diameter, and flatten them into cookies. Not too thin though! Put them on a glass pyrex, or similar, and refrigerate.
3. The oil in the cookies should have caused them to solidify within 2-4 hours. You can take them off of the sheet now and put them in a sealed container for storage in the refrigerator.
These will keep in the refrigerator for about a week.
Thanks for reading!