A vegan cookie dough recipe that’s healthy enough to eat by the spoonful? Yes please, and thank you. Packed with superfoods galore, this hot mess of a raw recipe has us fantasizing about an afternoon or evening-in this weekend.
We found this recipe in our Insta-feed after wellness pal, Dr. Zelana Montminy, whipped it up in her kitchen. Before we could add a second row of Emojis, Zelana had texted us the recipe.
Give this recipe a whirl, let us know what you think, and be sure to check out Zelana’s inspiring new book 21 Days to Resilience too! Our story on the book can be read here while you “bake”…
Vegan Superfood Cookie Dough
Makes about 16 squares
Ingredients
2 cups raw cashews*
1 cup raw almonds*
1/2 tsp sea salt
2 cups pitted dates
2 tsp vanilla extract
2 Tbsp chia seeds
1 Tbsp raw cocoa powder
1/4 tsp cinnamon powder
1/4 cup cocoa nibs
1/4 cup shredded coconut (optional
*Note: if you want the consistency to be more like cookie dough, soak almonds and cashews for at least 4 hours before blending or overnight. If you want it to be more like an energy bar and less smooth/sticky, then do not soak nuts in advance.
Directions
Soak dates in a bowl for around 30 minutes to make them soft. Blend nuts with sea salt then add pitted dates, chia, vanilla, cocoa and cinnamon. Process until mixture sticks together. Mix in cocoa nibs and shredded coconut by hand or throw in at the very end and blend for a few seconds to distribute.
Spoon mixture onto cookie sheet covered with parchment paper. Use hands or spatula to evenly spread. Freeze for 30 minutes. To serve, cut into any shape you want or roll into a ball.
