Raw cookie Dough recipe modified version by Toni Genaro

Dough

1 ¾ C raw cashews

¾ C raw whole oats

2 dates soaked for 30 mins to soften

¼ C agave or honey

2 tsp vanilla extract

¼ C virgin coconut oil

½ tsp Himalayan salt

Process the cashews and oats in the food processor with the S blade until pieces are small. Place all other ingredients in processor and blend. Mix until a smooth dough forms. Make large ball and place in refrigerator in medium mixing bowl. Note: some oil will separate from the dough, wipe the excess off and discard.

Chocolate:

½ C carob powder

½ C cacao powder

4 Tbs agave or honey

3 Tbs Maple syrup

2 tsp vanilla extract

½ tsp Himalayan salt

2 Tbs Dandy Blend (optional)

2 Tbs virgin coconut oil (melted)

Place all ingredients into medium mixing bowl except coconut oil. Melt coconut oil in double boiler on stove and add to bowl, stir until smooth. Place between two sheets of parchment or teflex sheets and use rolling pin until approx ¼ inch thick. Place in freezer to harden, approx 30 minutes.

Cut chocolate into squares and mix into cookie dough by hand. Prepare 2 logs and store in refrigerator in a covered container or wrapped in parchment, cut cookies off as desired. Or roll into ¼ inch+ sheets and use cookie cutters, keep on parchment paper. Note: I used the roll method because they last longer. If you used the cookie cutter method you need to separate them with parchment paper and place in covered container in the fridge. The rolls were easier to store

The Dandy Blend adds a coffee flavor to the chocolate. If you have some fresh coffee beans on hand you could grind a couple until very fine and add to the chocolate mix as a substitute. Dandy blend is used for a coffee substitute and to break a coffee habit. It can be added to cold or hot drinks, smoothies, ice cream etc. Check it out!