Raw Peanut Butter Chocolate Chip Cookies and Raw Chocolate
Serves: 12
Raw Peanut Butter Chocolate Chip Cookies
  • • 1 cup (100 g) oats (substitute with GF to make them, well gluten-free!)
  • • 8-10 Medjool dates (pitted). I used 9, but 1 more would’ve been perfect!
  • • 1 tbsp maple syrup
  • • 1 cup (240 g) raw, crunchy peanut butter (I used Meridian, you could use smooth, but I like the texture!)
  • • 1 teaspoon vanilla bean paste (or vanilla extract)
  • • 2 tablespoons water
  • • ½ cup (80 g) raw chocolate chips OR dark chocolate chips with a high cocoa percentage
Raw Chocolate
  • •¼ cup (30g) cacao powder
  • •¼cup (60ml) liquid cacao butter OR coconut oil (coconut oil creates a slightly lighter, sweeter chocolate)
  • •¼ cup (60ml) maple syrup OR your preferred liquid sweetener
Raw Peanut Butter Chocolate Chip Cookies
  1. Blend the oats in a food processor until they are roughly ground. You don’t want them to turn into dust, but they need a tiny bit of texture.
  2. Add the dates, peanut butter, vanilla, maple syrup and water and pulse until the ingredients stick together in a dough-like substance.
  3. Mix the chocolate chunks into the dough using a spoon (you don’t want them to get chopped up in the food processor!)
  4. Roll the dough into small balls, roughly the size of a golf ball and place onto a tray lined with baking paper.
  5. Gently flatten the cookies with the palm of your hands until they are the size and thickness that you want.
  6. Stick the tray in the fridge so that the cookies can harden, which takes roughly half an hour.
Raw Chocolate
  1. Mix all ingredients together in a bowl until a smooth, melted chocolate-like mixture is created.
  2. Drizzle over cookies and place in the fridge for 5 minutes to harden before eating.
You can pour mixture into moulds to create little chocolates and leave in the fridge to set, or drizzle on top of cookies, nicecream, the possibilities are endless!
To create chocolate chips, place baking paper onto a baking sheet. Pour the chocolate mixture into a piping bag, and using a small, circular nozzle, pipe small, chocolate chip shapes onto the paper.
Place the cookies in an air-tight container. They can be stored in the fridge for a couple of weeks, or in the freezer for a few months (although I seriously doubt they will stick around that long before you eat them all!)
Recipe by Rawberry Fields at http://rawberryfields.co.uk/2015/04/raw-peanut-butter-chocolate-chip/