It’s been a couple of weeks since my raw vegan “baking” blitz and I’ve been meaning to post my recipes. The challenge is that I was going a lot by trial and error with the texture and flavour so these recipes are only guidelines, not really precise. A little of this, a little of that, is a good policy. Use these as guidelines, and have fun! The recipes are very flexible, the results delicious and you won’t be disappointed.
There are some great blogs out there that helped me to put together my recipes. Special thanks to www.therawtarian.com for her chocolate and lemon cookie recipes.
Raw Vegan Coconut Almond Cookies
- 1 Cup of Almond
- 1/2 Cup Coconut butter or 1 cup of unsweetened coconut flakes
- Light raw agave to taste
- Shredded coconut for topping
If you’re working with the unsweetened coconut flakes, process them first to make a smooth coconut butter. You might want to add a tiny drop of coconut oil to help it come together. It might work better to pour most of the coconut butter out of the food processor temporarily and blend up the almonds before adding the coconut back in. The sweetness is up to you. You can shape these however you’d like. In this case, I put them in to mini muffin cups to make more of a “bite” than a cookie. Simple and totally delicious!
Raw Vegan Lemon Cookie recipe
- 1 cup almonds
- 3/4 to 1 cup of unsweetened coconut flakes
- The juice of one medium lemon
- 1 tablespoon agave nectar
- Drop of lemon extract (optional)
- Lemon zest (optional)
I find this type or recipe works particularly well if I pulverize the coconut in the food processor separately from the almonds and make a smooth coconut butter first. It helps to add a tiny drop of coconut oil. Separately, process the almonds and then add the coconut butter and the other ingredients back in. This makes a firm dough that you can shape by hand, or even use a cookie cutter as I did here. Chill in the refridgerator or the freezer.
Raw Vegan Ginger Cookies
- 1 cup of sunflower seeds (most nuts would also work)
- 1 cup of pitted dates
- 1/3 cup of raisins
- 1 tbsp of ground ginger
- 1 tbsp fresh ginger
- 1 tsp cinnamon
- Molasses & or agave to taste (yacon syrup would be nice too)
- Touch vanilla
- A pinch of Salt
Blend blend blend. This one is definitely all according to taste (I like it spicy) and texture. If it’s not coming together, you can add some more dates. I moulded these into a brownie tray and then sliced them after leaving them in the freezer for a long while to harden up. Yum!
Raw Mint Chocolate Cookies
- 1 cup almonds
- 1/4 cup coconut butter
- 1/4 cup cocoa powder
- 1 cup soft pitted dates
- 2 Tbsp. agave nectar or to taste
- 1 tsp. peppermint extract
- pinch of sea salt
As with the other recipes including coconut, it’s preferable to blend your coconut first into coconut butter which is simply unsweetened shredded coconut pulverized in the blender to make a paste. A drop of coconut oil helps it to come together. Blend the rest of this up to make a delicious chocolate mint lump. I formed these in mini muffin moulds but next time I’d like to make these in to an oreo or whoopie pie. They’re chewy and delicious! Link here for the Raw Vegan Mint Icing.