Chocolate Chia Coconut Chilled Cookies

Chocolate Chia Coconut Chilled Cookies

These babes are not baked, so they have a super soft texture and are best kept in the fridge. They contain TONS of valuable nutrients & are defs. energy-dense (So consume them in moderation. Or don’t. Who really cares? INDULGE. ENJOY. NOURISH YOUR BODY). They make for the perfect morning wake-up treat or afternoon pick-me-up. If you think you’ll be eating one at a time, well, you have another thing coming. THEY ARE SO YUMMY, you won’t be able to resist.

In order to make these babies, you will need:

  • 1/2 cup of walnuts (I use Prana Organic, but you can really use any brand. Also, if you’re not a fan of walnuts… because you’re simply insane, they can easily be replaced with pine nuts, pecans, or hazelnuts);
  • 1 cup of Medjool dates, pitted (As always, I use Prana Organic, but I also have the Natural Delights ones & they’re super yummy too);
  • 1/2 cup of shredded coconut (I use Cuisine Camino unsweetened organic shredded coconut);
  • 2 tbsp. of dark or Dutch-processed cocoa powder (I use either Cuisine Camino organic Dutch-Processed cocoa powder OR Organic Traditions cacao powder – BOTH ARE DELISH!). P.S. Cacao powder is SUPER HIGH in fibre & is a great source of minerals, such as copper, iron and magnesium – Betcha didn’t know but this stuff is good for your brain, SO, I mean… don’t feel guilty if your 2 tbsp. turns into 3… or 4… YOU CAN’T GO WRONG.
  • 2 tbsp. of chia seeds. KAY, so I have a million different types of chia seeds. My two faves at the moment are: MamaChia! & Prana ProactivChia (Probiotics, Ground Black. You can substitute the chia seeds (but I don’t know why you would because the texture it brings to these cookies is just HEAVEN ON EARTH) with hemp seeds if you prefer;
  • 1 tsp. of vanilla extract (DUH!). This stuff makes makes any recipe EVEN MORE PERFECT. If you don’t like vanilla, which is definitely a problem if you’re following my blog because I use it in almost everything, you can substitute vanilla extract with coconut extract, almond extract or coffee extract, but like, really, why would you?

OK, NOW, time to put you guys to work. Follow these steps to a T & your cookies will turn out perfectly (just like mine did #imconceitediknow):

  1. Preheat your oven to 350 degrees. Spread your walnuts on a baking sheet & bake them for 4-5 minutes, until you see that they are lightly toasted. Transfer them to a place and allow them to cool. ONLY ONCE THEY ARE COOLED (I take no responsibility if you touch them too soon & burn yourselves, a.k.a. I exonerate myself completely via this blog post), chop them roughly;
  2. Put your dates in a food processor & add the coconut, cocoa powder, chia seeds, vanilla and 1/3 cup of the walnuts. PROCESS until well combined;
  3. Add the remaining chopped walnuts to a bowl. You’ll need them soon. Don’t worry;
  4. Take a HEAPING (like a really, really BIG) tablespoon of the chocolate mixture and roll it into a ball. Slightly flatten it & gently press the top into the walnuts. Repeat with the rest of the chocolate mixture (until that sad moment where there is no more mixture left, BUT HEY, THAT MEANS YOU HAVE COOKIES);
  5. Put the cookies in a single layer in an airtight container (I like to use Pyrex) & chill them in your fridge until firm. BEST PART? These cookies can actually be refrigerated for up to two weeks, so if they become a go-to for you (like they did for me), you can actually make a bigger batch & keep them in your fridge for when you have no time to whip up snacks or for when you have a busy on-the-go week!



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