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5 from 8 votes

Walnut and Chocolate Delicious Raw Vegan Cookies

Prep Time: 20 mins
Fridge Time: 6 hrs
Total Time: 6 hrs 20 mins
Servings: 8 cookies
Print Recipe
These creamy walnut chocolate cookies will make you fall in love with no-bake cookies. They’re super easy to make, vegan and raw, super chocolatey and so creamy. Enjoy!

Equipment

  • Blender or Kitchen Robot
  • Double Boiler
  • Small Tray

Ingredients

Main Layer

  • 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)

Top Layer

  • 50 g dark chocolate (85% cacao)
  • 1 cup cranberries (fresh or frozen)

Instructions

Main Layer

  • 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.

Top Layer

  • 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.

Notes

Mixing the batter in a blender requires some patience. 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 definitely prepare this cookie without the use of a blender or a kitchen robot, 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.
Feel free to replace the cranberries used on top of our raw cookie with any kind of berries. Blueberries, blackberries or raspberries are all delicious options.
Using organic orange (or lemon) is a MUST since the skin of conventionally grown citrus fruits are often sprayed with chemicals.
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.
Course: Breakfast, Dessert
Cuisine: Dairy-Free, Gluten-Free, Raw Food, Sugar-Free, Vegan
Keywords: almond flour, chocolate, coconut, cranberries, walnuts
Author: Marcel Corbeanu