Saturday 5 September 2015

Raw VGN cashew-choco cookie dough

There'll always be the sceptics that don't and won't and can't and shan't rate raw, vegan, refined sugar-free desserts. And that's cool, each to their own (more for me). But I'm personally not in that party, and am an absolute upholder of the fact that eating mostly plant based, unrefined whole foods does not-in-the-slightest equate to bland, flavourless food – quite the opposite. This experimental little cookie dough number is a total testament to that.   

Mini rant over, time to get to the good stuff. For a big bowl of cookie dough – which you can either eat straight off the spoon or pop in the freezer on a tray and cut into bite-sized pieces – you will need: 

> 1 cup oats
> 1 cup cashews
> a couple of pinches of sea salt (I like the pink Himalayan variety, but any will do just fine)
> 1 tsp vanilla extract
> 5 dates (pitted)
> 2-4 tbsp agave syrup 
> a dash of almond milk (or other milk of your choice)
> a handful of cacao nibs or dark chocolate chips 
> optional: 1 tsp maca powder // 1 tbsp chia seeds

Lil hint: a strong food processor/blender is important, as the dates and cashews need quite a bit of blending power! 


1) Blend the oats, cashews, agave, vanilla extract and sea salt. Sprinkle in some maca powder if you fancy an extra superfood boost.
2) Add in the dates a couple at a time, pulsing and adding almond milk to help smoothen the consistency and aid the blending. 
3) Transfer mix into a bowl, then add your chocolate chips (and chia seeds if you're putting them in). 
4) Get a spoon and eat it right away, or put in the freezer for 30-60 mins so it sets a little.


  1. This looks so yummy!! <3 (though I did giggle a bit at Agaven Dicksaft - so immature)