Healthier No Bake Chocolate Superfood Cookies

HealthyNoBakeChocolateSuperfoodCookies

This is one of the very first recipes I worked on creating when I was just getting started with this kind of healthier food. Even though it’s not completely original, it did take me several iterations to get it down just the way I liked it, and it continues to be one of my all time favorite treats to make.

This also happens to be the first recipe I ever made using hemp hearts and raw cacao powder. I don’t think I had even ever heard of hemp hearts, or raw cacao specifically. So what are they? Hemp hearts are hulled/shelled hemp seeds. That’s it, nothing fancy. They’re just seeds that are shelled, from the hemp plant. They are super nutrient dense (and high in protein), and have only a mild flavor, which makes them a great addition to a lot of recipes! Raw cacao powder is simply cocoa powder made from unroasted cocoa beans. It retains a much higher amount of it’s natural nutrition, which makes it a great way to make a wide variety of healthier chocolate recipes.

HealthyNoBakeChocolateSuperfoodCookies

I find myself in disbelief at how easy these are to make. Then, add to that the fact that they’re a no bake cookie, made with whole foods, packed with nutrition, and full of chocolatey goodness, seriously, so good!

Healthier No Bake Chocolate Superfood Cookies

These no bake cookies are so easy to make! They are packed with rich chocolate flavor and full of nutrition!
Charlie
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Prep Time 10 mins
Chill Time 30 mins
Total Time 40 mins
Course Dessert, Snack
Servings 16 cookies
Calories

Equipment

  • food processor

Ingredients
  

  • 1 cup (150g) raw almonds
  • 1/2 cup (60g) walnuts
  • 1/4 cup (15g) unsweetened coconut flakes
  • 1/2 cup (70g) hemp hearts
  • 5 tbsp (35g) raw cacao powder, or cocoa powder
  • 6 pitted medjool dates (85g or 1/2 cup)
  • 3 tbsp (45ml) almond milk, or your favorite milk

Instructions
 

  • Add the nuts and coconut to a food processor, pulse several times to break them up. Then process, using long pulses, until they're ground into a meal (20-30 seconds).
  • Add the remaining ingredients and process for 45-60 seconds, or until the mixture is sticky and combined, scraping the sides and bottom once or twice as needed.
  • Dump the mixture onto a plate and form into a loosely packed square. Cut into 16 individual squares, then roll each into a tightly packed ball. Place the balls on a parchment lined rimmed baking sheet. Chill in the freezer for 20-30 minutes.
  • Remove chilled balls from the freezer. Using the palm of your hand, press each ball down into a cookie shape.
  • They can be enjoyed right away, but are much better after having set in the freezer overnight.
  • Store in an airtight container, up to 1 week. We usually enjoy them straight from the freezer, but you may need to let them warm on the counter for a few minutes first.

Notes

Recipe adapted from Oh Lady Cakes
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