This edible cookie dough, packed with fresh raspberries and vegan dark chocolate chips, is the perfect healthy sweet treat for Valentine’s Day! This no-bake dessert recipe is gluten-free, vegan, paleo, and DELICIOUS!
Ingredients
1 1/2 c cashew halves
3/4c almonds (to grind) or 1 cup almond flour
1/4 c coconut flour or oat flour
1/2 tsp vanilla extract
2 tbsp unsweetened cocoa powder
1/4 c maple syrup
1 tbsp room temperature coconut oil (naturally refined) (see notes)
sea salt
1 ounce dark chocolate chips (Enjoy life foods)
12–15 raspberries (or other berry of choice) – sliced or small berries work best.
Directions
Line a small baking sheet (7×11 or 8×11 works best) with parchment paper.
Place nuts (a cup at a time) in food processor and pulse until nuts form fine crumbs. Repeat until you have a texture similar to an energy bite batter.
Add the vanilla, arrowroot starch (or other flour), and cocoa. Plus again until mixed.
Next, add your maple syrup, coconut oil, and pinch of sea salt. Pulse until a soft texture forms; it will be quite sticky.
Press dough into lined baking sheet, using a spoon dipped in a little cold water. Sprinkle dark chocolate chips over the batter and press into dough. Then gently press your fresh raspberries, making sure they do not extract too much juice.
Place the dough sheet in the freezer for 10 minutes or refrigerate for 25 minutes (just until dough is firm).
Remove from fridge and lift parchment paper and dough from tray. Using the paper as an aid, roll dough into a log shape, like a real cookie dough roll. Feel free to add more chocolate chips here on top if you’d like! Re-roll in parchment or wax paper and then in foil (if needed) Twist ends of cookie dough roll so it forms a tight log. Place in freezer for 10 to 15 minutes until firm.
Cut into thick slices; serve. Alternatively, you can slice and roll into a cookie dough ball! Either works.
Store cookie dough in fridge or freezer.
