Today I’d like to share with you my very first raw cookie recipe. It’s one of those delicious low-carb high-fat cookies or simply named “fat bombs”. It’s creamy, it’s soft, it’s salty and sweet, it’s loaded with cashew butter and can be ready in 20 minutes.
Sounds too good to be true? Keep reading to find out more …
This recipe is full of good-for-you ingredients like cashew and cashew butter, extra virgin coconut oil, walnuts, dates or Himalayan salt. As for health benefits, this recipe supports a good mood, helps with sugar cravings, better digestion, fat burning, better skin … basically a healthier lifestyle. Just so you know, the list of health benefits associated with eating this kind of raw cookie doesn’t stop here.
What are fat bombs and are they healthy?
Fat bombs are essentially foods very high in healthy fats while being somehow low on carbohydrates. They’re made using high-quality fats such as coconut, avocado, nuts and their derivative oils and butters. They’re very high-calorie dense foods so you don’t really need to eat that many pieces compared to store bought desserts that are very high in carbs and low in beneficial fats.
Fat bombs are very popular on low-carb and ketogenic diets because of their high-fat content which works wonders in terms of helping you to burn fat for energy (instead of carbs as it usually happens when you eat conventionally). But that’s not all, high-fat desserts and treats are a great excuse for making real desserts that aren’t just based on sugars, refined flours and oils. These naturally sweet and savory desserts are miles away when compared to anything sold in shops, restaurants or cafes.
Why I like fat bombs?
These days I follow mostly a plant-based diet, and most of the time I try eating low-carb whole foods. But there are days when I just feel the need to eat more carbs. Maybe it’s because of an intense workout or a long day in the city. The point is, it’s very easy to eat more carbs when you’re stressed. And it’s also easy to keep eating those carbs even when you don’t need them anymore. There’s also the discussion about the quality of those carbs but that’s another story.
But when I feel that I had too much carbs a few days in a row, I simply do a “low-carb reset” – eg: I eat low-carb high-fat meals and treats instead of what I used to eat on the previous days. Fat bombs like this one are a great way to achieve a “low-carb reset”, since they’re sweet enough without being too sweet; plus they come with plenty of healthy fats which basically means you feel satiated after eating just a few of them.
This kind of meal-dessert is perfect for eating more healthy fats while keeping my carbs intake to a minimum. It helps me get back on track quickly and I prove to myself once again that I’m not carb dependent. That’s important for me because I want to get my energy from healthy fats instead of carbs.
As for the ingredients used, I always try using organic ingredients whenever I can but don’t let this stop you if you don’t have access to organic ingredients. The most important thing here is the low-carb high-fat content of these cookies and the fact that you’re using healthy fats. Plus they’re completely raw (aka, no fire is used in the preparation process) and this is also great since most of the fats in nuts get destroyed by heat.
If this is the first raw cookie you’re making, I promise you that this dessert will change forever the way you see raw cookies and desserts. Please find the recipe below and let me know how it turned out for you.
Have you made this recipe and want to share a photo on social media? Don’t forget to tag it #refreshmyhealth so I can see what you’ve came up with. Enjoy!
What’s your experience with fat bombs? Would you try this recipe? Share your experience!
Delicious Cashew Butter Fat Bombs
- 1 jar cashew butter (170-200g)
- 3 tbsp extra virgin coconut oil
- 1 handful coconut flakes
- 20-30 g unsalted butter (preferably raw)
- 1 cup raw cashews and walnuts (pecans will do as well)
- 4 dried dates (seedless, chopped small)
- pinch of Himalayan salt
- Add all the wet ingredients (everything besides nuts, dates and salt) into a blender and mix on slow speed. Better yet, you can mix them manually in a bowl.
- Once mixed, pour the resulting batter into a glass container and spread evenly. The contents should be about 1-1.5 cm in height. This is the first layer of your cookie.
- Add Himalayan salt on top, making sure to spread it evenly. Don’t mix it into the cream, instead let it stay on top.
- Now it’s time to add the dry ingredients one by one.
- Sprinkle chopped dates on top of the first cookie layer, letting them dive into the batter by themselves.
- Next, carefully arrange the nuts on top of the dates layer, making sure to not soak them in the batter. They should remain on top of everything else and will slowly go down on their own.
- That’s it for now. Move the container into the fridge for at least 4 hours (overnight works best) or until your cookie will get solid.
- Remove from the fridge when the cookie turns solid and cut into squares. Keep it in the fridge at all times and remove before serving. Enjoy!