Raw Cookie Dough Dessert Recipe

If you ever make cookies only to munch through half the dough before the oven has preheated, this recipe is for you! It's a delicious cookie-dough-like treat made from 100% natural and raw food ingredients that you don't have to feel guilty (or worried about) consuming. The best part? You can make this dough in about ten seconds flat. This flexible recipe can be used as a base for endless cookie dough or energy bar combinations. Feel free to make a big batch for some friends or just a little bit for when you need an afternoon spoonful of sweetness.

Ingredients

• Raw Almonds, diced
• Fresh Medjool Dates, pitted
• Raw Cacao Nibs

Simply toss a hefty handful of the almonds into a small blender (I use my Magic Bullet) or food processor and blend into a fine "flour". It will look something like the photo below. If you blend it too long, an almond butter will start to form, but don't worry - you can still make a great cookie dough with it. 

Next, blend in your dates slowly to develop a good doughy consistency. I added 2 and a half to my mix and it formed into a dough ball on it's own after just a few seconds of blending:

Finally, to make a yummy version of chocolate chip cookie dough, I mixed in a small scoop of raw cacao nibs by hand. This preserves the crunchiness of the nibs for a more authentic texture. Never heard of cacao? It's basically chocolate straight from the tree. For a more complete explanation, check out this raw cacao website. 

And that is it! You can enjoy your dough with a spoon straight from the mixing bowl, you can form it into little cookies as I did above, you can make little dessert balls by rolling the dough in the diced almonds or dried coconut and tossing them in the freezer to chill, you could throw them in a dehydrator to warm em up, whatever feels right. Do note that this is not a dough meant to be cooked - just enjoyed in all of its gooey glory. Chocolate chip not your thing? Mix in raisins, chopped macadamia nuts, dried cranberries, some tahini, honey, or leave it plain. 

If you are wondering why none of my recipes use milk or eggs, stay tuned to find out!