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This raw vegan chocolate almond cookie looks amazing but I never imagined that it could turn out this good. If you’re looking for a chocolate dessert that doesn’t require much work while being so flavorful, this raw cookie might be the perfect choice.
People of the world… this chocolate almond raw vegan cookie is out of this world good. It’s:
Raw
Soft & Creamy
Flavorful
Satisfying
Low-Carb
& Healthy
Delicious
Chocolatey
Sweet & Savory
& Easy to Make
Ingredients for our Chocolate Almond Raw Vegan Cookie
You’ll be happy to know that our recipe doesn’t call for many ingredients. In fact, we pretty much use the same ingredients that we’ve been using in many other recipes.
These are the ingredients that go into our delicious chocolate-based raw cookie:
- Almond Flour – rich in healthy fats, almond flour is there to keep our little cookie solid at room temperature, but still creamy and soft in the same time.
- Cacao Butter – we use this pure cacao butter as part of the base of our cookie, but also to give it that rich chocolate flavor.
- Raw Cacao Powder – together with cacao butter, cacao powder will give this cookie its special chocolate flavor.
- Extra Virgin Coconut Oil – with plenty of good fats in a few tablespoons, coconut oil helps us to mix the cacao ingredients easier but also keeps the whole cookie creamy and soft.
- Dates – a simple trick to add both nutrients and a sweet flavor to any kind of dessert, not only raw cookies like this one.
- Raisins – same as dates, we use them for texture, taste, flavor and nutrients.
- Cinnamon Powder – don’t you love this wonderful spice? I think it matches the chocolate flavor perfectly.
- Sunflower Seeds – we use them to add a bit of crunchiness to our cookie, as well as more nutrients like vitamins. minerals, phytonutrients and good fats.
- Instant Coffee (optional) – use it as a flavor boost (you can also use decaf or skip it).
- Pinch of Salt (optional) – a bit of salt will balance those healthy fats (a little goes a long way here).
Steps to make this raw vegan cookie
- Start by adding all the ingredients into a bowl, except for the sunflower seeds which you’ll be adding at the very end.
- Place the bowl over a double boiler – see the Notes section on how to make a simple double boiler.
- Use a spatula to constantly mix the ingredients, making sure they combine smoothly into a thick chocolate paste.
- Pour the chocolate paste into a flat bottom tray (ceramic or glass) and sprinkle sunflower seeds on top. Wait for 1-2 minutes until the seeds have soaked into the chocolate paste.
- Transfer into the fridge for a few hours until solid.
- Remove from the fridge and cut into desired cookie size. DONE!
I hope you’ll love this recipe as much as I do, and please don’t forget to share it with someone you love. Sharing is caring!
Sending positive vibes towards you. Yes, You!
Raw Vegan Chocolate Almond Cookie (Keto)
Equipment
- Double Boiler
- Small Tray (Glass or Ceramic)
Ingredients
- 100-110 g almond flour
- 100 g cacao butter
- 40 g cacao (3 tbsp)
- 60 g extra virgin coconut oil
- 6-7 dried dates (chopped)
- 1 tbsp raisins (whole)
- 2 tsp cinnamon powder
- 2 g instant coffee (optional)
- 2 tbsp sunflower seeds
- pinch of salt (optional)
Instructions
- Start by adding all the ingredients into a medium size bowl, except for sunflower seeds. Do not add the sunflower seeds yet because we’ll be using them towards the end.
- Place the bowl over a double boiler using low to medium heat.
- Note - Make a simple double boiler using the instructions from the Notes section below.
- Use a spatula to constantly mix the ingredients with circular movements, making sure they combine into a thick chocolate paste. It takes a few minutes until all the ingredients have combined into a the paste.
- When done, remove from the double boiler and set aside to cool down for 2 minutes.
- Next, pour the chocolate paste into a flat bottom dish (use a glass or ceramic dish).
- Sprinkle with sunflower seeds on top and wait for 1-2 minutes until the seeds have soaked into the chocolate paste.
- Last step, transfer into the fridge for a few hours or until the chocolate cookie turns solid.
- Remove from the fridge when solid and cut into cubes.
- DONE! Store at room temperature or in the fridge and enjoy without guilt!
Notes
- The simplest way is to use a heat-proof bowl placed over a small pot filled with 2/3 water.
- Heat the double boiler over low to medium heat. The water in the main pot should be heated using low to medium heat otherwise you risk boiling the chocolate.
- Make sure you don’t add too much water into the pot, otherwise you risk getting water into the mixing bowl.
- You’re doing fine! Melting all the ingredients won’t take more than a few short minutes, in which time I suggest you mix from time to time using a silicone spatula.
More reasons to love this chocolate almond cookie
- It’s gluten-free, sugar-free, refined oil-free and basically healthy.
- It’s 100% raw vegan, naturally sweet and made with pure ingredients.
- Has a nice soft texture and a delicate chocolate and cinnamon taste.
- Makes for a delicious grab-and-go cookie because it doesn’t melt at room temperature.
- It’s low-carb, keto and whole30 approved so YES, you can enjoy it without guilt!
- And way better compared to what you can buy at the store … and cheaper too.
- It’s very easy to make that even I can do it … so you can too!
If you enjoy this recipe, please consider leaving me a short review below. It would help me not only to improve the recipe, but will also help me to know that you appreciate my work. Thank you.
I hope you’ll love this recipe as much as I do, and please don’t forget to share it with someone you love. Sharing is caring!
Sending positive vibes towards you. Yes, You!
Marcel, just one question: are these cookies crunchy or soft? Otherwise they look amazing but I’d like to make sure that they don’t turn out rock solid.
Hi Maria,
They are soft and creamy, and actually not crunchy at all. They have a pleasant texture and are sooo chocolatey … Hope you’ll give these cookies a try 😀
Marcel
I love the raw chocolate taste and the crunchy texture of this cookie. It’s low in carbs, packed with healthy fats, easy to make and refreshing.