Wow, January is over already? That was so fast!
I have a feeling the rest of the year isn’t going to be any slower, but I’m kind of wishing there was a pause button. You know, so we could get our lives together a little bit. I don’t know, maybe that’s part of the beauty of life, that none of us know what we’re doing.
What I do know is that 2020 has plenty of space for all the healthy treats. This being one of my favorites lately. Now before I tell you about the recipe maybe some disclaimers are in order. Again, this is 2020 and things aren’t the same as they used to be. ;P
- Firstly, yes I’m aware that I’m totally obsessed with anything even remotely close to cookie dough. I’ve accepted it, but admitting it is the first step. I’ll start a web search for a support group. “Hi, I’m Tori and I have a serious addiction to cookie dough.”
- Secondly, I’m also aware that this recipe is extremely simple and very similar to many other recipes I’ve shared. What can I say, I’m a creature of habit that doesn’t like to fix things that aren’t broken.
- Thirdly, this recipe is definitely contradicting itself a little because it’s not 100% raw if you add roasted cacao nibs and roasted nut butter. I just couldn’t come up with a better title description so we’re going with rawnola. I should probably have gone with “Almost-raw-nola”.
Whatever, it’s a crumbly substance that’s great for topping your smoothies, smoothie bowls, pancakes, oats, fruit bowls, apple nachos, toast, cereal, ice cream, you name it. The method of consumption is up to you but it’s a delicious treat that I felt needed to be shared.
Also, if you’ve never tried cacao nibs I’d recommend tasting them first and if they aren’t your thing feel free to use some mini chocolate chips if you’re feeling extra.
Cookie Dough Rawnola (Vegan+GF)
- 2 cups quick or old-fashioned oats
- 1 cup pitted medjool dates
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 3 tablespoon creamy almond butter
- 2 tablespoon Antioxidant seed blend or replace with chia seeds (See note)
- 1/4 cup shelled hemp hearts
- 2 tablespoons maple syrup
- 1/4 cup cacao nibs
Combine 1 cup of the oats with the seeds in a food processor (or blender if that's all you have) and pulse a few times. Add the dates, syrup, and vanilla and pulse a few more times until the dates are pretty well ground. Add the remaining cup of oats and pulse a few more times. Stir in cacao nibs and enjoy.
Store in an air-tight container at room temp or in fridge.
You can replace the cacao nibs with mini dairy-free chocolate chips for a more cookie dough-like experience.
The seed blend I used is this one Barlean's Antioxidant Blend- Flax, Coconut, Acerola, Acai, and Camu Camu but you can feel free to replace the seeds with chia seeds, flax seeds, or any kind you'd like.