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]

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Serves

10

Ingredients

Crust:
  • 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)
Raw Chocolate:
  • 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

Preparation

  1. 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.
  2. 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.


About The Author

Amy Lyons

See My Recipes

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake. She is also a cookbook author. She is passionate about good food and loves to create healthier desserts and veggie-filled dishes.

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