My raw version of a chocolate chip cookie, but oh so much healthier and yummier.

Ingredients
2 ½ cups raw walnuts
12 dates (medjool are best)
½-3/4 tsp cinnamon
½ tsp salt
1 ½ tablespoon raw coconut oil (it's best if it's very soft, but not liquid)
2 tablespoons cacao nibs

Place dates in food processor and mix until smooth. Add walnuts, cinnamon, salt and coconut oil and mix it all up, again until smooth. Once smooth, add cacao nibs and blend just until nibs are well distributed. After ingredients are mixed, remove from food processor by tablespoon-sized blobs and flatten into cookie-ish rounds. Refrigerate before eating. Makes approximately 15 cookies.

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The smooth flavor of pecans combined with the perfect sweetness of dates makes these a magnificent dessert treat. The cacao nibs add a little crunch of surprise. These are lovely!

Ingredients
1 cup raw pecan butter
20 pitted medjool dates
¾ cup shredded, dried coconut
½ teaspoon salt
1 tablespoon cacao nibs

In food processor, blend dates until smooth. Add pecan butter, coconut, salt, and process until mixture is until well blended. Add the cacao nibs and blend just until well distributed. Using a tablespoon or teaspoon, shape into orbs or flattened discs. Keep refrigerated and covered. This makes approximately 20 orbs or discs.

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You're going to love these! Raw Vegan Walnut and Fig Bars are delicious! They are perfectly sweet, perfectly nutty, perfectly figgy, and a perfect dessert treat! The figs and prunes do need to be soaked overnight, so be sure to plan ahead before making these.

Ingredients
25 dried black mission figs, soaked overnight
10 prunes, soaked overnight
3 1/2 cups walnuts
3/4 cup raw coconut oil, very soft
1 1/2 teaspoon cinnamon
1/2 teaspoon salt

In a food processor, mix until smooth the walnuts, coconut oil, cinnamon, and salt. Remove and place 1/2 of this mixture in a bowl, set aside. Flatten the other 1/2 of walnut mixture into the bottom of an 8x8 inch square pan (I use glass). This will be the layer of the bars. Refrigerate this while finishing with the recipe.

Place the soaked and drained figs and prunes in food processor and blend until smooth. Remove walnut mixture from fridge and spread the fig-prune puree over the top. (You'll need to do this very very gently, so as not to unevenly redistribute the walnut bottom layer.) Once the fig-prune puree has been spread, very very very gently spread the reserved other 1/2 of the walnut-coconut oil mixture over the top of the figs and prunes. Refrigerate for a few hours. Makes approximately 16 bars, but more or less depending on your bar-size preferences. You'll love these!

If you loved pecan pie (before going "raw," of course), I'm certain you'll think these are out-of-this-world delicious! They're quick and easy to make, and will stay yummy in the fridge for up to one week. Raw Vegan Pecan Pie Squares make a wonderful mid-morning or late-afternoon snack, or a lovely dessert after any meal! We eat these throughout the day at my house.

Ingredients
2 cups pecans, made into a smooth "pecan butter" (your food processor can do this)
30 dates, pitted (I recommend medjool)
1 1/2 cup shredded, dried coconut
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup pecans, chopped

In food processor, process dates until smooth (or as close to smooth as you can get). Add the "pecan butter," coconut, salt, and cinnamon. Process until everything is well mixed. Remove from food processor and place the mixture in a medium-sized bowl or onto the counter, then sort of "knead" in the chopped pecans until they're well distributed. Press this sticky, pecanie-datey, bit of yumminess into a 9x9 or 8x8 inch glass pan. Store covered in the fridge. Depending on the size you slice these bars, I'd say this makes 16-36 bars. Enjoy, and thanks for making such nutritious food for yourself--Raw and Vegan is so much better for you and the planet!