Raw Vegan Chocolate Chip Cookie Dough Balls

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

Blend the cashews and oats in a Vita-Mix, food processor, or high speed blender until they're a fine powder. Don't overblend or you'll wind up with cashew butter very quickly.

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.