Cashew Chocolate Chip Cookie Dough
Posted on February 04 2011 | (0) Comments
Category: Raw Dessert and Snack Recipes
This simple recipe fits the bill for people who love eating raw cookie dough! And it’s infinitely more healthful than the traditional version.
Yield: 2 cups, 8 servings
- 1 1⁄2 cups raw cashews, unsoaked
- 1/8 teaspoon salt
- 3/4 cup pitted medjool dates, unsoaked (about 12)
- 1/2 cup vegan chocolate chips
- measuring cups
- measuring spoons
- food processor
Place the cashews and salt in a food processor fitted with the S blade and process until coarsely chopped. Add the dates and process until the mixture begins. Add the chocolate chips and pulse briefly, just to mix. Stored in a sealed container, Cashew Chocolate Chip Cookie Dough will keep for one month at room temperature or in the refrigerator, or three months in the freezer.