Rasberry and Chocolate Raw Vegan Cookies


These fun and delicious vegan cookies are from Katie Graham. Until now, they are the best cookies that I have done. The texture is perfect and I, personally, love the combination of the rasberries with the chocolate. Everything in this cookie is homemade: the chocolate sauce, the rasberry chia jam and the dough. It may sound complicated but the process is very fun, easy and fast. I made the rasberry chia jam, my sister did the chocolate sauce and between both, did the cookie dough and the assembly.


yield: 24 cookies

For the dough:

1/2 cup any nut

1 cup oats

1cup dates

1/2 cup coconut shredds

For the rasberry chia jam

2/3cups rasberries

1T chia seeds

For the chocolate sauce:

1/2 cup cacao powder

1/2 cup coconut oil

1/3 cup agave


For the cookie dough:

1- In a food processor add the nuts until fine.

2- Now, add the oats and coconut shreds and process until combined.

3- Add the dates slowly until the dough forms.

For the rasberry chia jam:

1- Heat a small casserole on low heat and add the rasberries.

2- Let the rasberries melt until a jam srats to form.

3- Now add the chia seeds and let it boil.

4- Once it has reached the texture of a jam, turn off the stove top.

5- Transfer the jam to a bowl and set aside.


For the chocolate sauce:

1- In a recipient simply mix the organic coconut oil, cocoa powder and agave until the sauce forms.


For assembly:

1- Take about the size of your palm or a tablespoon of the dough and shape it in a small cup and put it in a cookie tray.

2- Repeat the process until the dough is finished.


3- In the center of the cookie add a small amount of the rasberry chia jam.

4- Do same with the chocolate sauce.


5- Once you finished, transfer them to the refrigerator for about 1.5 hours for them to be ready to eat!