This raw vegan chocolate almond cookie looks amazing so I was expecting it to be good, but I never imagined that it would be sooo good. If you’re looking for a chocolate dessert that doesn’t require much work (and it’s delicious), then this raw cookie might be perfect for you.
Guys … this chocolate almond raw cookie is out of this world good. It’s:
Soft & Creamy
Sweet & Savory
& Easy to Make
Ingredients for this chocolate almond raw cookie
You’ll be happy to know that this recipe doesn’t call for too 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 cookie:
- Almond Flour – rich in healthy fats, the almond flour is there to keep the cookie solid at room temperature, but still creamy and soft in the same time.
- Cacao Butter – we use this pure cacao butter as a base for our cookie, but also to give it that rich chocolate flavor.
- Raw Cacao Powder – together with cacao butter, the cacao powder will give this cookie its chocolate flavor.
- Extra Virgin Coconut Oil – plenty of healthy fats in a small package, coconut oil helps us to mix the cacao ingredients but also keeps the 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 this cookie.
- Instant Coffee (optional) – use it as a flavor boost (can also use decaf).
- Pinch of Salt (optional) – a bit of salt will balance those healthy fats (a little goes a long way).
A few more reasons to love this chocolate-based cookie:
- It’s gluten-free, sugar-free, refined oil-free and basically healthy.
- It’s 100% 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.
- So easy to make that even I can do it … so you can too!
Steps to make this chocolate cookie
- Start by adding all the ingredients into a bowl, except for the sunflower seeds which you’ll be adding at the end.
- Place the bowl over a double boiler – see the Notes section below on how to make a simple double boiler.
- Use a spatula to mix the ingredients, making sure they combine smoothly into a paste. Wait for a few minutes until everything has combined into a chocolate paste.
- Pour the chocolate paste into a flat bottom dish (heat resistant) and sprinkle sunflower seeds on top. Wait for 1-2 minutes until the seeds have soaked into the chocolate paste.
- Move to the fridge for a few hours until solid. Remove from the fridge and cut into desired cookie size.
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)
- 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)
- Start by adding all the ingredients into a medium size bowl. Do not add the sunflower seeds yet because we’ll be using them at the end.
- Place the bowl over a double boiler using low to medium heat.
- Wait for a few minutes until all the ingredients have combined into a chocolate paste. Use a spatula to mix the ingredients, making sure they combine smoothly into a 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 heat resistant 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, move to the fridge for a few hours until the chocolate becomes solid.
- Remove from the fridge when solid and cut into desired sizes.
- Store at room temperature or in the fridge and enjoy without guilt!
- 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.