Emmy's Chocolate Joy's

My friend, Emily, came up with this delicious recipe! I made these and even gave one to a 10-year-old boy and he loved them as well!
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This treat is 100% healthily for your body. It doesn't matter if you are vegetarian, vegan, eat raw or just eating a well balanced diet because you too can it this.

You need a food processor to make this or a really really good blender.

The Glue

3/4 cup coconut milk (comes in a can, usually found by the Asian food).
1/2 cup cocoa powder or carob powder (I use cocoa)
1/2 cup honey or Agave (I use both, 1/4 c honey and 1/4 c agave)
1 tsp pure vanilla
3 cups coconut
2 dates
1/4 cup raisins (if you don't want dates just use more raisins)

Nuts and Seed

You can use whatever nuts and seed that you want. Just make sure that the measurements stay about the same as mine. You may need to add more or even a little less depending on what nuts and seeds you choose to use. You do not want this runny.

1 cup Almonds
1/4 cup Pecans
1/4 cup Cashews
1/2 cup Sunflower seeds
1/4 cup Pumpkin seeds

Throw all of the ingredients in your food processor and let it rip. Make sure it is nice and blended.

Get your cookie sheet and cookie scoop out. Plop the batter on the cookies sheet and refrigerator for at least one hour. You can even freeze these.

Again, these are so yummy and good for you. Feel free to mix things up to your own preference's.

Agave is at any grocery store. You can get twice as much (literally) for $1 less at costco. Unlike honey, maple syrup and sugar Agave is gluten friendly. It does not mess with your blood sugars. When eating it they will stay the same. You can also use Agave in place of honey when eating a sandwdich, on waffles or in yogurt etc. (I am not diabetic.These are just some fun the facts).

Raw Chocolate Chip Cookies

These are SO GODD! I made them today and I love them!! They are 100% good for you. I found them on this website. Enjoy!!!

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Ingredients:

Cookie dough:

• 1 3/4 cups ground raw cashews
• 3/4 cup ground raw oats
• 1/4 cup Agave Nectar
• 2 teaspoon vanilla extract
• 1/4 cup coconut oil

Raw chocolate chips:

• 2 Tablespoon coconut oil
• 1/2 cup carob powder
• 1/2 cup cocoa powder
• 4 T agave nectar
• 2 teaspoon vanilla

Directions:

Dough: Grind up raw cashews and raw oats in a food processor or blender. Place all cookie dough ingredients into a large bowl and mix by hand or with a spoon. OR simply place all ingredients in the processor and blend (why didn’t I do this!? lol). Mix until a dough forms and you can make a large ball. Refrigerate dough while you make the chocolate chips.

Chips: Mix all chocolate chip ingredients together in a medium sized bowl. Roll the dough out onto parchment paper and place in the freezer for about 30 minutes. Optional: Half way through at 15 mins., flip the chocolate sheet over for even freezing.

When chocolate is frozen, cut into chips. This is the fun part! I used a pastry slicer and it was SO fun making the chips.

Mix chips into dough and have fun!

Place in fridge (if you have any left that is) to harden for about 30 mins. They get real hard! Make sure to refrigerate them on parchment paper or they will stick to the plate.

Notes: If you don’t have carob powder you can substitute it for cocoa powder just as easily. Alternatively, you may be able to sub the agave nectar for maple syrup or honey. If you try this and it turns out let me know!

Also note, I cut the recipe in half to make a smaller batch. Don’t be too worried about getting exact measurements here. They will still turn out, promise.

The best part is the total prep time (not including freezing and refrigerating) was 10 minutes! So quick and easy. These would be amazing to whip up before guests come over or for a quick birthday gift.

I adapted this recipe found here. I used much less coconut oil in both mixtures, substituted raw oats for groats, and I added vanilla and agave in the chocolate chips.