Cashew Cherry Chocolate Cookies, Sugar Free & Raw—A Healthy Treat
I love these healthy, sugar free cookies. They are just what I needed since I’ve been going down an almost no-sugar road since the beginning of the year. I, like many others, feel like I need to take a break after the holidays. I do find that I’m going more crazy to bake things than actually eat them. I had to make some of my “famous” chocolate chip cookies to take to some friends, just so I could bake something. Proud to say that I didn’t eat any of the cookie dough!
I heard a health and fitness gal say if you are really craving a treat to eat 12 dark chocolate chips (my favorite—Ghirardelli 60% cacao chips). She said eat one per minute and really savor each one, within 12 minutes you’ll feel like you had a great treat. I’ve done that a few times in the last couple days and it really does work. After relishing the 12 chocolate chips I’ve felt like that was enough of a treat to keep me from eating other things. Try it!
That said, sometimes I do want a snack with a little more substantiality. I remembered these Cal-mond Cookies I made a couple years ago that are made with raw nuts and dates and dried cherries. They were so good. I started looking through the ingredients and realized I had everything to make them. They are made with almonds and walnuts. I decided at the last minute that since I have some raw cashews I’d try them instead of walnuts. While I think the Cal-mond Cookies looked a little nicer, I love these new ones I made today. They are kind of like the ever popular Larabars or other raw power bars out there. These are a perfect treat for that little something more than just a bite of chocolate. Of course, I had to put a little chocolate into them as well. ;)
Cashew Cherry Chocolate Cookies, Sugar Free and Raw, by Katrina, Baking and Boys!
1/4 cup raw almonds
2 tablespoons unsweetened coconut
1/2 cup raw cashews
1/2 cup raw almonds
1/2 cup pitted dates, chopped
1/4 cup dried tart cherries
dash of salt
2 tablespoons agave nectar (or honey)
1/4 teaspoon vanilla extract
2 tablespoons dark chocolate chips
In the bowl of a food processor, combine 1/4 cup of the almonds and the coconut. Pulse until it is finely ground. Put in a separate bowl and set aside.
In the food processor (no need to clean), put in the cashews and almonds and pulse until almost finely ground. Add the dates and cherries and pulse all together until well combined and all chopped to about the same uniform size. Add the salt, agave and vanilla. Pulse to combine. Add the chocolate chips and pulse just to break them up a little bit.
Scoop out about a tablespoon of the mixture and shape into a balls with your hands. Roll each ball in the almond/coconut mixture. Set on a baking sheet lined with waxed paper and press down slightly on each one. (You can leave them in a ball if you’d like.) Store in refrigerator in an airtight container. Makes about 18 cookies.
These might not be the prettiest things, but they are mighty tasty!