Chocolate, Chia and Coconut Chilled Cookies
These cookies aren’t baked, so they have a soft texture and are best kept in the fridge. While they contain many valuable nutrients, they are an energy-dense treat to enjoy in moderation.
Photo: Reader's Digest Brain Power Cookbook
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- 1/2 cup walnuts
- 7 oz Medjool dates pitted
- 1/2 cup shredded coconut
- 2 tbsp raw cocoa powder
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- Preheat the oven to 180 C (350 F). Spread the walnuts on a baking tray and bake for 4-5 minutes, until lightly toasted. Transfer the walnuts to a plate to cool, then roughly chop.
- Put the dates in a food processor and add the coconut, cocoa powder, chia seeds, vanilla and 1/3 cup of the walnuts. Process until well combined.
- Put the remaining chopping walnuts in a bowl. Take a heaped teaspoon of the chocolate mixture and roll it into a ball. Slightly flatten, then gently press the top into the walnuts. Repeat with the remaining mixture.
- Put the cookies in a single layer in an airtight container, and chill until firm. The cookies can be refrigerated for up to two weeks.
Each serving provides:
1 g protein
3 g fat (1 g saturated fat)
6 g carbohydrate
1 g fibre
3 mg sodium