Peanut Butter and Honey Rawcoroons

Crunchier than my other rawcoroons, these peanut butter bliss balls hit home with the kids (and the adults too!!) The combination of honey and peanut butter really puts these rawcoroons in my top 3 flavors at the moment. These little balls are such a great thing to have around the house as they are packed with nutrients, healthy fats and carbs, to keep my kids full and satisfied when we are on the go. The perfect snack that packs easily or the quick breakfast when there is no time to be in the kitchen, or really just an awesome cookie when the craving hits.

I had made a peanut butter raw cookie like this before but this time I switched up the recipe because of what I had on hand, and they came out much tastier than I expected them to.

And I tested a few in the oven in order to relay good information to those of you who don’t have a dehydrator, and I am happy to say that the oven version was equally as delicious. While I am a huge advocate of raw as much as I can in order to preserve nutrients in the foods I consume, I understand it is not convenient for everyone, and eating a homemade baked cookie made with these ingredients is better than not eating a cookie at all. There, I said it. Eat a cookie. It makes life tasty.

Ingredients:

• 1 cup almond meal or flour or finely ground raw almonds (For this particular recipe I used almond pulp left over from making milk, that I had then dehydrated to make flour)
• 1 cup oats, ground to a flour (I used my blender but a coffee grinder works too)
• 2 cups shredded coconut, ground finely but not to a flour consistency
• 1/2 cup natural peanut butter
• 1/4 cup coconut oil, melted
• 1/2 cup raw honey
• 1/8 cup water

Steps:

• combine everything in a large bowl and mix well
• taste and make sure it is to your liking, add more honey or pb if the need be 🙂
• scoop out into balls (I use an ice cream scooper)
• put on a dehydrator mesh screen
• dehydrate at 105*F for about 8 hours. Check them at 6 hours and see if the consistency is to your liking. The longer you leave them, the drier they get.

If using an oven:

• preheat your oven to 200*F and bake them for 1.5 to 2 hours. Check them to make sure they are to your liking. If you don’t care in preserving too much of the nutrients, go ahead and bake them at a regular cookie temperature for much less time. I am sure it will work too, I just haven’t tried that yet.

Store in an airtight container for several days. In all honesty, I have no idea how long these last as they were gone in under 48 hours.

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Basic Chocolate Sauce

This is my basic raw chocolate sauce that I use for so many chocolate treats in my house. I build off of this to create all kinds of delightful satisfying temptations. I need to share it with you guys as I will be referring to it quite a bit in this blog. I have used a version of it in my banana ice cream as well as in my raw persimmon pie. So stay on the lookout for more yumminess to come here!!

As the name indicates, this is a basic, simple healthy chocolate option. Three ingredients and just minutes away from mouth watering bliss (if you are a chocoholic like I am, this is key).

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup honey
• 1/2 cup  cacao powder
• dash of salt

Steps:

• in a double boiler melt all the ingredients (you can do this in a pot on the stove top, just make sure to have it on very low heat and turn off the heat before all the oil is melted, and finish melting by whisking).
• whisk together until well combined
• either pour it in a jar with a tight fitting lid (this is my favorite option) or pour in in a bowl
• if in a jar, shake it vigorously every 5 minutes until it has come to room temperature, the sauce will become thicker.
• if in a bowl, just whisk it until it has come to room temperature.

This last step is very important as it will allow for all the ingredients to cool while blending together. If you do not do this the oil and honey will separate, creating a very sweet bottom layer and a very oily dark chocolate upper layer when it cools completely. This is especially important when making raw chocolate in the freezer. I have made raw chocolates without blending all the ingredients together and the honey layer was all gooey and stuck to the bottom of the mold while the top was super dark in chocolate flavor. It wasn’t bad at all mind you!! Just not a nice chocolate that I could easily pop out.

This sauce will keep for weeks on the shelf. It will become very thick because of the coconut oil. Just put the container you keep it in, in some hot water to soften it up before using. (Or just eat it out of the jar with a spoon!)