Are you wondering how my Raw Challenge is going? Well, it’s definitely challenging and a whole lot of fun. Has my diet been 100% raw? Absolutely not! I kind of hoped that maybe I would be able to go all raw for most of the 30 days, but I realized on day 3 that it wasn’t going to happen! My knowledge level was too limited (as was my free time). If I knew then what I know now, I would have been better prepared. But if I hadn’t just jumped right in I wouldn’t know what I know now, right?
I feel like I’ve been living in the kitchen. Lots of blending, juicing, dehydrating, and chopping. I’ve had some great successes and some major flops! And my pictures aren’t pretty mostly because I am always in a rush to eat what I’ve created! But I’ve spent more time prepping than blogging, so over the next few days I’ll share what I’ve been up to.
Let’s start with the sweet. My mom always says to have dessert first so you’re always sure you’ll have room for it.
Last month I adopted Leanne of Healthful Pursuit and made her Raw Cashew Lemon Drops and No Bake Apricot Nut Fifteens. They were so deliciously sweet that I wondered why in the world I ever eat processed food. If raw sweets can taste like this, who needs sugar?
Leanne’s recipes gave me a starting place to try to make my own raw cookies, so I came up with these Double “Coco” Cranberry Drops. I call them double “coco” because of the raw cocoa and the coconut.
Raw Double “Coco” Cranberry Drops
by Heather (inspired by Leanne of Healthful Pursuit)
- 1 T. coconut oil
- 1 c. almonds
- 8 dates
- 1/4 c. dried cranberries
- 1/4 c. shredded coconut
- 1 T. raw cocoa powder
- 1/4 tsp cinnamon
- 1 dash of cayenne pepper
- about 1/4 c. water
1. In a food processor, chop the almonds into small pieces and set aside.
2. Combine all other ingredients in the food processor and combine until they make a thick ball.
3. Add the almonds back to the mixture and pulse until they mix in.
4. Drizzle up to 1/4 c. water until it makes a doughy consistency.
5. Using a melon baller or a round tablespoon, scoop the dough and roll it into small cookie balls.
6. Place the cookie balls in the freezer for 5-10 minutes and enjoy!
Makes 15 cookie balls