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|Recipes » Dessert|
Mocha Vegan Cookies
By: Brandon - Milwaukee, WI - 2016 Recipe Contest
"This recipe is very cool because they're gluten free and vegan (no dairy, eggs, flour, etc.). Plus non-vegans/non-GF's still love them, and they're perfect for summer since it doesn't require the use of the oven. Plus they pack a good punch of protein and can even act as a pre-workout snack with a little caffeine."
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Featured ingredient: Heavenly Caramel Coffee 10 oz. Bag Ground
- 1/2 cups raw walnuts, divided
- 1 1/4 cup raw unsalted almonds (roughly chopped)
- 1 cup steel cut oats
- 1/2 C prepared coffee
- 2 - 2 1/2 cups Medjool dates (pitted)
- 3/4 cup cocoa powder OR raw cacao
- 1-2 tsp espresso powder or finely ground coffee (depending on preference)
- pinch sea salt
- Prepare 1 very strong cup of Door County Coffee, combine with this with steel cut oats and set aside.
- Place 1/2 cup walnuts and 1 cup almonds in food processor and process until finely ground, add the cocoa powder or cacao, coffee powder (ensure it's very fine and you will have to grind more if you already buy the pre-ground) and sea salt, pulse to combine and then transfer to bowl and set aside.
- Add the dates to the food processor and process until small bits remain, remove from bowl and set aside, add nut and cocoa mixture back into food processor and the coffee/oatmeal combination, and while processing, drop small handfuls of the date pieces down into the food processor spout.
- Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand, add the brownie mixture to a small parchment lined cake pan or loaf pan and add remaining 1/4 cup roughly roughly chopped almonds. Toss to combine and evenly distribute, and then press down with you hands until it is flat and firm.
- Place in freezer or fridge to chill before cutting, store in an airtight container to keep fresh, will keep in the fridge for at least 2 weeks and in the freezer for at least 2 months, you can also substitute nuts without any issues (I'll commonly use cashews or peanuts in place of either walnuts or almonds).