Raw Triple Chocolate Cookies (with Homemade Chocolate Chips!)

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You’ve just hit a true jackpot of a recipe. Raw Triple Chocolate Chip Cookies by Emma Potts of Coconut and Berries made with both homemade dark chocolate AND white chocolate chips. When life calls for a tall glass of (almond) milk and a chocolate chip cookie you can snuggle up with one of these along with a completely clear conscience. A truly guilt-free treat = the best kind.

Yield: 8 Cookies (+ extra chocolate chips)

Ingredients

Dark Chocolate Chips

• 3 Tbsp Melted cacao butter
• 1/3 C Raw cacao powder
• 1 Tbsp Coconut OR Agave nectar

White Chocolate Chips

• 2 Tbsp Melted cacao butter
• 1-1/2 Tbsp Raw cashew butter
• 3/4 Tbsp Coconut OR Agave nectar
• 1/4 tsp Lucuma powder (optional- just adds a hint of caramel flavour)
• Pinch of vanilla powder

Raw chocolate cookies

• 1/2 C Almonds
• 3/4 C Cashews
• Generous pinch of salt
• 1/2 C (packed) Pitted soft dates (e.g. Medjool)
• 1/2 Tbsp Coconut oil
• 1 Tbsp Coconut OR Agave nectar
• 3/4 tsp Vanilla extract
• 1/4 C Raw cacao powder
• 1/4 C Homemade chocolate chips ( 2 Tbsp White, 2 Tbsp Dark)

Instructions

To make the chocolate chips

1) In two separate bowls set over boiling water, whisk together the listed ingredients until smooth.

2) Spoon each mixture into a small plastic sandwich bag (placed in a glass to hold it upright)

3) Place the white chocolate in the fridge to firm up a little while you work with the dark.

4) Cut a tiny end off the sandwich bag and, as if using a piping bag to frost a cake, squeeze little dots of chocolate onto a parchment lined baking sheet. Continue until all the chocolate is used up. Place the tray in the freezer for at least an hour to firm up.

5) Repeat the same process with the white chocolate mixture. If the mixture is too thick to pipe, allow to warm at room temperature for a short while and knead the bag gently.

6) When firm, remove the chocolate chips from the trays and store in a sealed container in the fridge or freezer.

To make the cookies:

1) Grind the nuts into a coarse flour in a food processor. Add the dates, coconut oil, coconut or agave nectar, and vanilla and process again until the mixture comes together. Add the cacao powder and process again to incorporate.

2) Fold in the chocolate chips, roll into balls and flatten into cookie shapes.

Refrigerate until firm.

Notes

Keep a container of these chocolate chips in the fridge or freezer for whenever you need a little sweet fix!