I love the combination of cherries and chocolate. You can’t get much redder than these healthy, raw cookies, thanks to the addition of beet juice. They also just happen to be delicious without sugar or oil.
Raw Cherry-Chocolate-Coconut Cookies [Vegan]
- 1/2 cup unsweetened coconut flakes
- 1/4 cup coconut flour
- 1/4 cup vegan semi-sweet chocolate chips
- 1/4 cup cacao nibs
- 1/4 cup dried, tart cherries, finely chopped
- 3/4 cups gluten-free rolled oats
- 1 cup raw walnuts
- 1 banana, chopped
- 1/4 cup apple juice
- 2 tbsp. beet juice, optional
- 1 tsp. cherry stevia liquid
- In a large bowl, combine the coconut flakes, chocolate chips, cacao nibs, and cherries.
- In a food processor, pulse the oats about 10 times to break them down into small pieces. You don’t want flour, so don’t overdo it. Pour the oats into the bowl with the coconut flakes.
- Now put the walnuts in the food processor and pulse until you have a very small pieces of walnuts. Go for the texture of polenta; you don’t want walnut butter. Pour the walnuts into the coconut mixture.
- Add the banana, apple juice, beet juice and stevia to the food processor. Now you can really hit “on” rather than “pulse!” You want a smooth liquid with no banana lumps.
- Pour this mixture into the big bowl and stir to combine. The batter will be sticky and a beautiful bright red.
- Have two dehydrator sheets at the ready. Using a 1/4 cup measure, scoop up the cookie batter, press it firmly into the measuring cup and then tap it on your hand to loosen. Place the dough on one of the dehydrator sheets and gently flatten to about 3″ in diameter. Do the same with the remaining dough.
- Put the cookies in a dehydrator set at 115F for about 2-2 1/2 hours, flipping the cookies halfway through. You’re looking for a firm but soft texture. Remove and enjoy while warm. Keep extra cookies in the refrigerator.