They store great in the fridge or freezer. I like to put 1-2 of the cookies into small snack bags and freeze them, so they are ready to throw in a lunch or have as a snack later. Freezing them also helps with the issue of making a pan of cookies and eating them all that night! Maybe I'm the only one who grew up in a house where that happened...? Doubt it :D
You're actually seeing the picture of my lazy version of this recipe since I've been getting over a sinus infection (thank you Salt Lake yucky air) and my baby decided he doesn't want to nap the past couple of days. But... I have also included the recipe to make your own chocolate "chips" that I usually whip up for these cookies. So it's basically a 2-for-1, right? The chocolate doesn't take long at all, I just had some left over "Enjoy Life" chips and didn't feel like creating even more dirty dishes. They are a decent option for those looking for dairy, nut, and soy-free chocolate. It's also a pretty good transition for someone who is still working up a taste for really dark chocolate. I like my chocolate much darker than these chips are but they'll do for the day. Ok, on to the real food cookie goodness...
Ice Box Chocolate Chip
Cookies
Ingredients:
1 ½ cups cashews
2/3 cup Medjool dates
3 tablespoons almond butter
1/8 teaspoon sea salt (optional)
½ cup homemade chocolate chips (typically 1/3 of the recipe below makes plenty of chips) or Enjoy Life Brand of chocolate chips
1 ½ cups cashews
2/3 cup Medjool dates
3 tablespoons almond butter
1/8 teaspoon sea salt (optional)
½ cup homemade chocolate chips (typically 1/3 of the recipe below makes plenty of chips) or Enjoy Life Brand of chocolate chips
Directions:
1. In a food processor, grind the cashews into a flour.
2. Add the dates, almond butter, and sea salt and process until it sticks together (use a couple more dates or a few drops of water if the mixture isn't sticking together enough to hold a cookie form). Use a spatula to scrape down the sides as needed.
2. Add the dates, almond butter, and sea salt and process until it sticks together (use a couple more dates or a few drops of water if the mixture isn't sticking together enough to hold a cookie form). Use a spatula to scrape down the sides as needed.
3. Use a cookie scoop and place cookies on a plate.
4. Add the dark chocolate chips by pressing into the top of each cookie. I used "Enjoy Life" chocolate chips brand this time. For a quicker version, the chocolate chips can be added to the top of the cookies after being pressed into a baking dish and cut and eaten more like a cookie bar.
4. Add the dark chocolate chips by pressing into the top of each cookie. I used "Enjoy Life" chocolate chips brand this time. For a quicker version, the chocolate chips can be added to the top of the cookies after being pressed into a baking dish and cut and eaten more like a cookie bar.
The cookies will keep for 1 month in the freezer.
Basic Raw Chocolate
Ingredients:
1 cup cacao butter, shaved into small pieces
1 cup cacao powder
2 tablespoons honey
2 teaspoons vanilla extract
Pinch of sea salt (optional)
1 cup cacao butter, shaved into small pieces
1 cup cacao powder
2 tablespoons honey
2 teaspoons vanilla extract
Pinch of sea salt (optional)
Directions:
1. Melt cacao butter in a saucepan over very low heat. It
should be warm, not hot and you should be able to touch the pan and the cacao
butter without pain.
2. Stir in the cacao powder, honey, vanilla extract, and salt and combine very well.
3. Pour the mixture into chocolate molds and let sit in the freezer for at least 30 minutes before removing. I pour the mixture into a tupperware and then cut the chocolate into square "chips" after it has cooled.
4. If making into chocolate chips, chop into pieces.
2. Stir in the cacao powder, honey, vanilla extract, and salt and combine very well.
3. Pour the mixture into chocolate molds and let sit in the freezer for at least 30 minutes before removing. I pour the mixture into a tupperware and then cut the chocolate into square "chips" after it has cooled.
4. If making into chocolate chips, chop into pieces.
The chocolate will keep in refrigerator for at least 2
months.
How's the sleep challenge going so far? Ironically, I woke up at 4am (even though my baby didn't) and couldn't go back to sleep for a while. Thankfully, he went back to bed after feeding around 6am and didn't get up until 9:30! Saved me from needing to try to get a nap in today. Have any of the tricks been working for you?
