Raw Vegan Chocolate Chip Cookie Dough Balls
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 240.9
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 2.9 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 3.4 g
- Protein: 7.6 g
2/3 c raw cashews
1/3 c oats
2 Tbsp Agave
1 Tbsp Maple Syrup (Omit and use Agave to preserve true Raw Status if you care)
1 Tsp Vanilla Extract
1/4 c Chocolate Chips (or to preserve true raw status, take 2 Tbsp Raw Cocoa Powder and add 1 Tbsp Agave, optional dash of vanilla extract, whisk and blend. Spread into a thin layer on wax or parchment paper, freeze. Take frozen chocolate off parchment and crumble the shreds into the mixture as your raw "chips".)
The site says 17, but I could only get 6. You don't need to put in the cocoa/cacoa powder. The site says 2tbsp with 1tbsp agave nectar (so it would have been 3 tbsp of agave in total) too sweet for me.
I leave them in the refrigerator for about 10-15 minutes, but you don't have to.
Taken from http://www.averiecooks.com/2009/10/raw-vegan-chocolate-chip-cookie-dough.html
Add the agave, maple, vanilla and blend until incorporated. Be careful to just blend in short bursts and only until combined; don't over-process.
Stir in the chocolate chips by hand.
Form into balls and serve. If dough is sticky, chilling it in the refrigerator or flash-chilling it in the freezer helps make it easier to work with.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user WOAHLOTTAINFO.