|Raw Vegan Fudge Cookies and Freezer Fudge Bites|
Fudge. Cookies. Do I have your attention? I thought so.
I experimented once again and came up with another new recipe: Raw Fudge Cookies and Freezer Fudge. These deliciously moist and chewy cookies (and fudge) are vegan, nut-free and gluten-free. And of course, raw.
One ingredient that makes them oh so fudge like is zucchini. Yes, I said zucchini. My grandma used to make the most chewy brownies of all with a secret ingredient that she wouldn't tell us kids. She barely would pull them out of the oven before we were practically stuffing our faces with them. And then it happened. I had no idea she put veggies in my chocolate until one day I watched her make them and I about fell off my little helper chair!
|Raw Vegan Fudge Cookies|
Anyway, I grew up and thankfully fell in love with all veggies - except lima beans (blech!). Then I discovered zucchini in a ton of dessert recipes from smoothies to brownies, cakes and pies... you get the idea.
With the same batch, I made cookies in the dehydrator and freezer fudge bites. I did this because I wanted to see how the freezer fudge turned out as there are many people who do not have a dehydrator and I wanted that to be an option. The fudge turned out super yummy!
Let's get down to business and make some raw deliciousness!
Raw Fudge Cookies and Freezer Fudge
1 heaping cup unpeeled zucchini, roughly chopped
1/2 cup hemp heart seeds
1/2 cup flax meal
1/2 cup coconut shreds
1/3 cup cacao powder
2 TBS raw vegan protein powder (or replace with more hemp)
1 cup packed medjool dates (stones removed)
3 dried figs, roughly chopped
2 TBS coconut oil (liquid)
2 TBS agave or coconut nectar
pinch of sea salt
If you do not have a large and powerful food processor, you may have to do this in two batches as it is a large quantity and gets pretty thick.
Put zucchini in food processor and process enough to break it down a little. Add in remaining ingredients in order and process until well mixed. You'll need to stop and scrap down the sides several times until achieved. If mixture seems too dry, add 1 TBS of water at a time. Mixture will be thick and sort of gooey dough like.
For cookies - drop style (dehydrator needed):
Drop dough by the spoonful (desired size) onto lined dehydrator sheet and form into a cookie - at least 1/2" thick or so (doesn't have to be exact). Dehydrate at 115° F for approximately 1-2 hours then remove from liner and transfer to mesh tray. Dehydrate for another 6-8 hours. Time frame will vary due to climate, cookie size, dehydrator, etc. Cookies will be fudge like, but not wet. They are ridiculously delicious right out of the dehydrator! Store in fridge in sealed container.
For freezer fudge (no dehydrator needed)
Line a pan of your choosing (depends on how thick you want them) and scoop mixture in and spread around. Lightly cover and put in freezer for at least 90 minutes or until firm enough to cut into bite size pieces. Store in freezer in sealed container. These will soften at room temp.