Roll finished product in: Cinnamon-Sugar, Brown or White Sugar, Carob, Coconut, Cocoa Nibs, Cocoa Powder, Powdered Sugar, Shredded Coconut
Dip in Maple Syrup or Agave
Add in Carob, Coconut, Cocoa Nibsinto the “dough” mixture
Rather than adding in chocolate chips, add raisins
Use raisins instead of dates, gogi berries instead of raisins, dried cranberries instead of dried cherries, etc.
Use or combine multiple types of dried fruit rather than solely using dates: gogi berries, raisins, cranberries, craisins, apricots
Dash of agave or coconut oil if mixture is too dry
Dehydrate for a more “cooked tasting” version. But I love the raw dough taste so this is out for me generally speaking!
Flatten or mold into larger cookie shapes
Double the recipe to share with others. I like to make dessert recipes that don’t make a ridiculous quantity so you’re not tempted to eat the whole thing in a sitting! But also, smaller batches are nice because that way you get to try it, but then move onto something new & different.
Tip of the Day: What Makes Up a “Good Recipe”
For me, a recipe has to encompass many things if I am going to actually make it and then continue making it as it becomes a go-to favorite.
Some of those recipe elements include:
1. Easy. The less steps the better.
2. Time Involved. If I cannot make the entire thing from walking into my pantry to grab the dry goods to the last dish is dried and put away 30 minutes later then I am probably not going to make it. I have a life outside of the kitch, too.
3. One appliance. For me, this is my Vita-Mix. For you, it may be your food processor or Magic Bullet. Dehydrated food is lovely, but it can be a lonnnnng wait and too much advance planning. And also the amount of dishes involved factors in here too. If you need a whisk, spoon, spatula, mixer beaters, Vita canisters, dehydrator screens, 7 bowls, forget it. One Appliance Please!!
4. Very simple and short ingredient list. Nothing exotic. Nothing too expensive.
5. Taste. Must be excellent and if it’s a raw approximation of Something Else, it’s gotta taste like the Something Else it’s trying to be otherwise why bother. Just eat the Something Else or skip it entirely. Unless I can make a raw approximation that is spot-on in the flavor department, I’d rather just not have it.
Items I always keep on hand:
3 Kinds of Nuts: Almonds, Cashews, Walnuts
Almond Flour (almond meal) if you don’t want to grind the aforementioned almonds yourself
Dates (Medjools by the pound from TJ’s)
Agave (lots! because in raw baking, you can use 1-2 cups quickly)
Stevia-Both powder and flavored liquid varieties (i.e. liquid vanilla stevia, liquid cocoa bean stevia)
White & Brown Sugar
Nut Butters: Almond, Peanut, Sunflower Seed
A Vita-Mix or A Food Processor of some sort
Items that are “Nice” but by no means esssential:
Bob’s Gluten Free Flour Mix (but I can go 6 mos without needing it; almond meal + ground oats is my go-to flour)
Recent additions include: Yacon Syrup and Lucama Powder (both are raw sweeteners)
Oils: Grapeseed, Canola, Safflower
A Dehydrator: Use your Oven at 200F with the door ajar. Remember these recipes are all vegan so there is nothing that you can’t eat raw or naturally dried out on the countertop/fridge for a few hours.
In my opinion, if you have the first set of ingredients on hand, you can make just about anything from a vegan baking perspective, raw or otherwise.
Stay Tuned For This Recipe List & Post to Continually Grow and Increase, as I create more high Raw Vegan Chocolate Treats and Desserts…