Dessert · Raw

Two Raw “Cookies” Make For A Happy Toddler

Forget cookies, what The Toddler (Walker) loves is Mommy’s raw cookies, balls and bars. He likes them all and if you don’t keep an eye on him he will eat half a batch before you know it. So I keep a container or two of small batches around, he can then have a quick bite when hungry. He gets a treat to him and a nice boost of nutrition from the nuts and fruits. And it doesn’t hurt that Kirk and The Teen both like these types of treats for dessert!

The first batch was a raw “cookie” with a small amount of honey to bind and sweeten, raw oats for tummy filling.

Raw Peanut Butter Oatmeal Cookies

Ingredients:

  • 1 cup old-fashioned oats
  • Pinch fine sea salt
  • ½ cup raisins
  • ½ cup pitted Medjool dates
  • 2 Tbsp natural chunky peanut butter (or favorite nut/seed butter)
  • 2 Tbsp chocolate chips, preferably dark or semi-sweet
  • 1 Tbsp honey
  • 1 tsp pure vanilla extract
  • ½ tsp ground cinnamon

Directions:

Pulse the oats and salt in a food processor until finely ground. Add the remaining ingredients and process on high until it comes together in a ball. Use a 1 Tablespoon Disher to make balls and then flatten gently between your palms. Store tightly sealed in the refrigerator, they will firm up as they get cold. Allow a couple of hours for the oats to soften before eating.

Makes about 20 cookies.

These raw brownie bars were simply delicious. Simple and pure tasting. Walker kept running to the refrigerator to bat his eyelashes at me…..

Raw Brownies

Ingredients:

  • 1½ cups raw walnuts
  • Pinch fine sea salt
  • 14 Medjool dates, pitted
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp pure vanilla extract

Directions:

Process the walnuts and salt in a food processor until finely ground. Add the dates, cocoa powder and vanilla, process on high until it comes together in a ball. Pack into a plastic wrapped loaf pan, pressing down to compact. Wrap the excess plastic wrap over and press down firmly. Refrigerate for a couple of hours to set up, slice into bars. Store in a tightly covered container in the refrigerator.

~Sarah

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