Thursday, 14 February 2013

Raw cocoa-berry cookies!

Happy commercialised love day everyone!
I wanted to make something sorta valentines-themed, but I don't own any heart-shaped cookie-cutters or chocolate moulds. So I went for crazy red/purple-coloured cookies instead!

These are super soft and chewy, so I could've rolled them into balls and called them energy-balls. But hey, I decided to flatten them and call them cookies!

These are really simple to make, packed full of goodness (vitamins, antioxidants, protein, omega-3s...), and absolutely delicious. The tang of the berries goes perfectly with the bitterness of the cocoa.
I defrosted frozen berries, as that's all I had to-hand, but I'm sure fresh ones would be even better.

1. Put 3/4 of a cup of oats into a blender, and blend to a coarse flour-like texture. Put aside in a large bowl.

2. Blend the following until it becomes a gooey paste. Then add it to the oats & stir well with a fork.
  • 1 cup mixed red berries (e.g. blackberries, raspberries, strawberries, redcurrants, blackcurrants, blueberries...)
  • 2 Tablespoons (Tbsp.) agave nectar
  • 1/2 tablespoon melted coconut oil (this is all I had, but use a little more if you want these to be firmer)

3. Blend 1 cup of mixed nuts & seeds, of your choice.
I used walnuts, cashews, almonds, and an omega seed mix that included pumpkin seeds, sesame, golden linseed and sunflower seeds. At first, it will become a chunky mixture, then a coarse flour, then the oils will start to come out & it'll start sticking together a little. Keep blending, stirring intermittently, until you reach this point. Then add it to the bowl with the previous ingredients.

4. Blend these ingredients into a chunky jam-like texture. This is the last stuff you have to blend, I promise!
  • 7 stoned dates
  • 1/2 a cup of sultanas and/or currants.
5. Add this to the bowl and stir everything together thoroughly with a fork, along with the following:
  • 2 Tbsp. dessicated coconut
  • 2 Tbsp. raw cacao powder
  • 1 tsp. vanilla extract
  • pinch cinnamon
6. Finally, roll it into balls and flatten them into discs of around 1cm in thickness and 4cm in diameter. Then coat in dessicated coconut. Alternatively, just leave them as balls and roll them in the coconut.

7. Refrigerate for about half an hour. Then EAT.

Jen x

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