No Bake Chocolate Cookies
20 minutes prep
Yield: makes 8 to 10 cookies
Ingredients:
2 cups chocolate or carob chips, vegan
1/2 cup raisins
1/4 cup pecans or macadamia nuts, toasted (see note)
1/2 cup coconut flakes, toasted (see note)
1/4 cup almond or peanut butter
2 tablespoons maple syrup
1 teaspoon vanilla extract, alcohol free
1/8 teaspoon cinnamon powder
pinch cardamom powder
Place chocolate chips in double boiler on medium high heat until chips are melted, stirring frequently. Place in a large bowl.
Set aside 1/4 cup of the toasted coconut to sprinkle on top of cookies. Add remaining ingredients to the melted chocolate and mix well.
Shape cookies and place on a parchment paper lined or well oiled baking sheet. Top with remaining 1/4 cup coconut. Refrigerate until cool.
Note: Toasting Nuts, Seeds, Spices and Grains
Toasting brings out a depth of flavor that enhances dishes. Toasting can be done in a sauté pan. For this method, place item in pan, turn heat to high and cook until item turns golden brown, stirring constantly. This method is good for spices, grains and small quantities of nuts or seeds.
Another method involves preheating an oven to 375 degrees. Place items to be toasted on a dry baking sheet, and leave in oven until golden brown, stirring frequently and being mindful not to allow item to burn. This method is best for nuts, seeds and shredded coconut.
B-man
