These creamy Walnut Chocolate Raw Vegan Cookies will make you fall in love with no-bake cookies. They’re very easy to make, 100% vegan and raw, super chocolatey and so creamy.
You really have to taste them to appreciate their unique flavors. They are:
Easy to make
Low in carbs
High in healthy fats
Loaded with chocolate
These keto-friendly cookies are super rich with their soft fudge like center. Just a few ingredients and 15-20 minutes of your time, after which they go to the refrigerator for a few hours to solidify.
Ingredients for Walnut Chocolate Raw Cookies
These no-bake cookies are made-up of 2 different layers, as follows:
- Main Layer – base part of our cookie
- Top Layer – thin chocolate coating on top
These are the ingredients that you’ll be using for making this chocolate and walnuts raw cookie:
- Almond Flour
- Dark Chocolate (85% cacao)
- Extra Virgin Coconut Oil
- Coconut Sugar
- Orange Skin (organic, or orange extract)
- Dark Chocolate (85% cacao)
- Cranberries (fresh or frozen)
How to make these Walnut Chocolate Cookies
This recipe may look complicated now but rest assured that it’s not even close to being complicated. In fact, it’s one of the easiest and foolproof recipes that I’ve made in my raw desserts adventures.
These are the basic steps to follow (as always, find complete details in the recipe card!):
- Melt chocolate and coconut oil in a double boiler.
- Next, add all the ingredients for the main layer into a blender or a kitchen robot. The ingredients to use here are: melted chocolate paste (at room temperature), orange skin, almond flour, walnuts and coconut sugar.
- Mix everything on medium speed until you obtain a thick and creamy batter.
- Transfer cookie batter in a flat bottom dish and move into the fridge to harden
- Use a double boiler to melt the chocolate.
- When melted, set aside to cool down for a few minutes.
How to Assemble
- Remove main layer from the fridge and pour melted chocolate over it.
- Finish by adding cranberries on top of the chocolate layer.
- Move tray into the fridge until chocolate layer will harden.
- Remove from the fridge when done and cut into desired sizes. Enjoy guilt-free!!
These raw vegan cookies can be upgraded!
What I love most about this recipe is the combination of two different textures: soft in the middle with a nutty chocolatey flavor and a crunchy chocolate layer on top. I also used cranberries and fresh orange skin to compliment all those healthy fats (and that delicate chocolate taste). Yum!
There are ways you can upgrade these cookies or create variations … Check-out a few of my ideas below:
- Use dates instead of coconut sugar and you’ll end-up with a slightly different taste and texture.
- Use other kinds of berries and you’ll be surprised how the flavor will change depending on the kind of berries used. Blueberries, blackberries or raspberries are all delicious options.
- Replace berries with sour cherries for an extra boost of summer aromas.
- Make your own chocolate paste by using cacao mass and cacao butter instead of using melted store bought dark chocolate.
- Use coconut flour instead of almond flour and you’ll get a slightly coconutty flavor, on top of the chocolate taste.
Tips for making this recipe perfectly
- If possible, prepare the batter is a kitchen robot. Using a kitchen robot is the best way to mix the batter since the blades of the robot are designed for this purpose, as opposite to a blender.
- Mixing the batter in a blender requires patience. You’ll probably have to stop the blender from time to time and, using a silicone spatula, gather the batter towards the middle of the jar, where the blades are. Do this a few times until a thick batter forms.
- You could also prepare this cookie manually but this requires having the nuts finely chopped beforehand. Plus, you’ll need to spend a bit more time to manually mix the ingredients until they combine into a batter.
- Use the skin from an organic orange since the skin of conventionally grown citrus fruits are often sprayed with chemicals. Alternatively you can use lemon skin or grapefruit skin, also from organic sources. The orange is here to add a subtle flavor and to balance the healthy fats, but it’s perfectly ok to not include it if you don’t want to.
I hope you’ll love this recipe as much as I did, and please don’t forget to share it with someone you love. Sharing is caring!
I’d appreciate if you could spare the time to leave a comment and a review below. I’m really curious to find out how you liked this raw vegan chocolate cookie.
What’s you favorite recipe for a chocolate cookie like this one? Would you try this one? Share your thoughts in the comments.
Walnut and Chocolate Delicious Raw Vegan Cookies
- Blender or Kitchen Robot
- Double Boiler
- Small Tray
- 80-100 g dark chocolate (85% cacao)
- 3 big tbsp extra virgin coconut oil
- 50 g walnuts
- 100 g almond flour
- 3 tsp coconut sugar
- orange skin (must be organic, grated)
- 50 g dark chocolate (85% cacao)
- 1 cup cranberries (fresh or frozen)
- Melt chocolate and coconut oil in a double boiler. Let the chocolate paste cool down for a few minutes at room temperature.
- In a blender or kitchen robot, add together melted chocolate paste, orange skin, almond flour, walnuts and coconut sugar.
- Mix everything on medium speed. Note that while mixing, the contents inside the blender will tend to stick towards the outsides of the blender jar. When this happens, stop the blender and use a silicone spatula to gather everything towards the center of the jar.
- Continue mixing until you obtain a thick and creamy batter. This will be the main layer of your cookie.
- Transfer cookie batter into a flat bottom dish (I used a small glass tray from IKEA) and move into the fridge to harden.
- Use a double boiler to melt the chocolate used for the top layer. Never overheat the double boiler since the chocolate has to melt slowly.
- When melted, remove chocolate paste from double boiler and set aside to cool down for a few minutes.
How to assemble
- Remove tray from the fridge and pour melted chocolate on top of the base layer. Make sure to spread it evenly over the entire surface.
- Note: Remember that your main cookie layer has to be solid and the melted chocolate has to be cooled down at room temperature.
- Finish by adding cranberries on top of the top chocolate layer.
- Move into the fridge again, this time until the top chocolate layer will harden.
- Remove from the fridge when solid and cut into desired sizes.
- Done! Wasn’t that easy? Now taste it and see how delicious it is.