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.

IMG_3191

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.

Raspberry Rawcoroons

Deliciously nutty, slightly tangy, mildly sweet, these rawcoroons are the perfect dessert, mid day snack or even quick breakfast treat. It had been a while since I made rawcoroons. For some time there I was making them almost as soon as a batch ran out. It was one of my favorite treats to bring to parties, camping, potlucks, etc…. as they travel so well and are generally such a hit. In all honesty, I am surprised that this is only my 3rd rawcorron post. I have created so many flavors over the years! If you are interested in seeing my other two posts, I made a cacao one, and a lemon cashew one. Noticing that this is just my 3rd post, you can expect to be seeing me pulling out some old recipes and photographing them so I can share them with you here!

IMG_3024

Ingredients:

  • 2 cups shredded raw coconut, quickly pulsed in the blender to break them down a bit
  • 2 cups ground raw almonds, ground in the blender to create almost a flour like quality but not so fine
  • 1/2 cup freeze dried raspberry powder, ground in the blender
  • 2 TBS lucuma powder
  • 1/4 cup + 2 TBS coconut sugar
  • 1/2 cup water
  • 1/4 cup melted coconut oil

Steps:

  • mix everything in a large bowl until very well combined. I like to mix all dry ingredients first then add the wet ones.
  • scoop in ball shape and put on a dehydrator tray, on the mesh screen
  • dehydrate at 105*F for about 10 hours or until crispy on the outside and slightly moist on the inside
  • will save for at least a week on the shelf, even longer in the fridge