I like to make Girl Scout cookie inspired desserts sometimes. Maybe it is because I loved those things as a child and I have good memories of enjoying them. I think this raw version is even better than the original. Crunchy cookie topped off with gooey peanut butter which I leave unsweetened because the rich dark chocolate is nice and sweet; it is the perfect balance. When eating them I am instantly brought back to my childhood and remembering that peanut butter and chocolate always rules. Sorry Girl Scouts, you got nothing on my raw version of these!
Raw Tag-Along Cookies [Vegan, Raw, Gluten-Free]
- 1 cup raw buckwheat groats, sprouted and dried
- 1 1/2 cups dried shredded coconut
- 1/2 cup ground flaxseed
- 3/4 cup soft medjool dates, pitted (soaked in water 30 minutes if not soft and drained well)
- 1/8 tsp sea salt
- 10 heaping Tbsp. raw jungle peanut butter (or regular natural peanut butter, but it won’t be raw)
- ½ cup raw coconut oil, warmed to liquid
- ¾ cup raw cacao powder
- ¼ cup raw maple syrup or raw coconut nectar
- A pinch sea salt
- For the crust, combine all ingredients in a food processor, and process until finely ground and holding together when squeezed. Roll out on a lined sheet pan ¼ inch thick, and cut into 10 circles. Spread a heaping Tbsp. peanut butter over each one, and place in the freezer until frozen hard, about an hour. Meanwhile, whisk together all the chocolate ingredients in a bowl.
- Dip each of the cookies into the chocolate, and let the excess drain off (use a fork to make it easier), and set back on the foil. Dip the remaining cookies, and then place in the freezer to harden (about 10 minutes). Store in the refrigerator.