Raw Trail-Mix Cookies

To say it has been a hot summer here in Phoenix would be an understatement. Scorching-melt-your-face-off-fry-an-egg-on-your-head kind of hot is more like it with our seemingly endless 115 degree days. Nevertheless, I refuse to stop cooking in my kitchen, and instead turn to making yummy raw food that does not require heating up the oven. That is where these delicious, fudgy, tart, crunchy, healthy (but you wouldn't know it cause they taste like a treat!) raw trail-mix cookies come into play. I love them cause they are simple to make, fulfill my chocolate cravings, and are super filling. I must give a shout out to Food Doodles who gave me the inspiration to make these, her modified version can be found here.

Nutrition value: There is plenty of protein in these bites with their nut base made of cashews and almonds. Figs and dried cranberries (or dried cherries) add sweetness without adding processed sugar. Plus, figs are wonderful because they are full of calcium, iron, vitamin K, magnesium, potassium, and manganese. Not to mention figs are a huge anti-inflammatory. Coconut is also an anti-inflammatory, and it adds manganese and fiber. The pepitas also add protein, as well as iron, riboflavin, folate, magnesium, phosphorus, manganese, zinc, and copper. To name a few. Not to mention the high level of antioxidants in the raw cacao powder. These babies are loaded with good stuff.

Ingredients:
1 cup raw cashews
1 cup raw almonds
1/2 cup organic, shredded, unsweetened coconut
1/4 cup raw cacao powder
1/3 cup dried figs (or dates, pitted and chopped)
2 tablespoons organic raw agave nectar
2 tablespoons water
1/3 cup dried organic cranberries (or cherries)
1/3 cup vegan chocolate chips (or raw cacao nibs)
1/3 cup raw pepitas

In a food processor, combine the cashews, almonds, and coconut. Pulse until the mixture resembles a fine meal. Add in the raw cacao powder, and pulse to combine. Now add the figs (or dates) and agave nectar. Pulse for about 15 seconds. Then add in the 2 tablespoons of water. Pulse until the mixture is one big sticky ball. In a mixing bowl, combine the dried cranberries (or cherries), pepitas, and vegan chocolate chips (or raw cacao nibs). Transfer the sticky chocolate nut mixture from the food processor to the mixing bowl, and with your hands (this part will get your hands super messy), kneed it into the mix-ins until they are fully incorporated. Now, with your messy hands, roll balls of the trail-mix cookie mixture in your hands and flatten them into disks. Place them on a large plate, lick all the delicious chocolate goodness off of your hands, and freeze the cookies on the plate for about 10 minutes. Then transfer to an airtight container and store in the refrigerator. Serve cold, and enjoy your healthy and delicious no-bake treat!

This recipe was featured on Healthy Vegan Fridays over at The Veggie Nook! Check it out here.