21 Nov 2013


My inspiration / goal for these was to use the nut pulp left over from the almond milk my mom made yesterday. I succeeded. Because the almonds were put through a blender and then strained, their consistency is extremely fine, so I guessed they'd work great in a cookie recipe, having the same texture as the original baked version. My guess was right! These cookies are delicious and nutritious (I feel like I say that all the time... because I do) and anyone can make them because they don't require any special or great skills

That's right; I just brought Napoleon Dynamite back into your life. You can thank me later. Right now all I want you to do in scurry into your kitchen and try making these! It took me a second to get used to their super smooth texture and very almondy flavour but once I did, I hastily gobbled down like three. Plus with the fudgy chocolate frosting, you really cannot go wrong. Oh yes - we're doing double chocolate here, folks. It's gettin' real.

Since almond pulp is an ingredient (although you CAN use plain almonds if you want), this implies that you should also have some almond milk in your fridge, ready to be drunk. This is ideal because everyone knows that chocolate cookies and milk are BFFs. This is the cruelty-free version of that eternal friendship. Point being: eat these cookies with your fresh almond milk. Keep it whole, keep it good, keep it cool. But hey, I know you always do. Wink.

I'm feeling pretty joyful - literally, full and almost bursting with joy - today because after a week of a lot of negativity entering my life, things are looking bright again. Let me say right now that I am basically always ecstatic (often to the point of not being able to control blissful laughter) about the nature and circumstances of my life. I am seriously BLESSED and I actively remember this at all times. That being said, the past several days have been unusually tough. A couple people I care very much about were fairly upset with me (for valid reasons). I developed some strange illness - a mix of mono and the flu - so I couldn't go to school. Mother Nature chose to bless me with her monthly crimson gift. All these things combined left me stranded at home, alone, coughing endlessly and painfully, with only my abnormally stressed-out mind to question if I was an evil person or if the world just misunderstands me. It also messed up my metabolism, exercise regime, and skin. Woe was me, relatively speaking. 

Fortunately, it seems I am through the worst of it. My friends are letting me back into their lives, my sickness is packing it's bags and waving farewell; meaning that soon my body and brain will get back to normal and I can return to my regularly schedule program that is life! The way I see it: this week was like a challenge, forcing me to realize more than ever how lucky I am for all that I have. In addition, getting healthy again is getting me mega pumped for a party I'm going to on Friday.

I hope you guys like hearing about my personal life because I sure do find it useful to write it out. This is my online diary for the world to see. If you don't care to know about my daily living, the internet is great in that it lets you scroll past all this junk and get right to the good stuff! That being the recipe. No losers here! Only cookies.


1 cup almond pulp (or 1 1/2 cups almonds) 
1 1/2 cups medjool dates
1 heaping tablespoon maca powder
2 heaping tablespoons cacao powder
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1/2 teaspoon cinnamon 
Pinch of Himalayan pink salt

2 tablespoons cacao powder
2 tablespoons almond butter
2 tablespoons coconut nectar

To make the cookies: throw all the ingredients in your food processor and process until it all sticks together. Form into balls and press into cookies on a baking or dehydrator sheet. Dehydrate for 2-4 hours, or "bake" at the lowest temperature in your oven, until they hold together. Alternatively you can leave them as is and put them in the fridge. Up to you. Ain't nuthin' but a texture thang.

To make the frosting: mix all the ingredients together until smooth. Frost your cookies. Nom.


Unknown said...

Yum, this looks sooo good! I don't have coconut nectar, what can I replace this with? Thanks x

Em von Euw said...

Any other sweetener you like! Agave syrup, maple syrup, date paste, etc. :)

Unknown said...

As sad as this is, Napoleon Dynamite is probably my favourite movie of all time. Anyways, I love how you repurposed the almonds after using them for almond milk!

realrawkitchen said...

giiirrll you have done it again. wow these look delicious!!

Unknown said...

Emily I know you are not 100% raw but I was wondering, do you drink alcohol? No judgements here, I do drink a little but I was just curious...

Katrin - therawfoodsisters.com said...

Looks delicious as always! MMMM

The Vegan Cookie Fairy said...

Ugh. My blender just broke and I don't have a food processor otherwise I would make these pronto. I'm a typical stress eater and uni is stressing me out, therefore I need cookies. ;)

I do like reading about your personal life (in a totally non-stalker, creepy way), and I'm glad things are turning around for you. Hang in there; like they say in The Best Exotic Marigold Hotel (and excellent film) 'Things always turn out right in the end, and if things aren't right, then it is not yet the end.' xoxo

Christina Flynn said...

So glad to hear that things are getting better for you. I can absolutely relate and sometimes it is hard when you are down to realize that things will get better, but they do! You are such an awesome person (from what I know from following your blog) and deserve the absolute best.
This recipe looks incredible. Again. Just a question, do you have to dry out the pulp before you use it in this recipe? Did you?
Thanks for the inspiration that you give me every day!

Em von Euw said...

It's not like I don't drink as a rule, but I basically do not drink. I enjoy the odd glass of red wine if the time is right though :)

Em von Euw said...

Oh NO!!! D:
Oh yeah I must watch that. I've heard good things.

Em von Euw said...

Um my pulp was pretty dry I guess... But it's not mandatory. :)

Unknown said...

I almost had a heart attack on Thursday because I couldn't log onto your site. This made me realize how often I use your blog and recipes. It sent me in a full-fledged panic! all is right with the world again. Time to make your new recipe! yummm!

Char said...

Love this, I'm always wondering what to do with leftover almond milk pulp and cookies are of course the perfect solution!

Unknown said...

Hello Emily, and thanks for the gorgeous looking blog =)
I would like to find the recipee of the miraculous dish shown on the second image of your blog, next to the amazing chocolate thing. Is it on one of your post or just an image you found on the internet?
I just discovered raw food, and tried for now the raw food lasagnas, which everyone got addicted to. It is almost a revelation, like a rebirth to find again the original tastes of our good old vegetables.
Now, it is also a bit tricky to find some of the ingredients, but worth the hunt! I am also concerned about finding recipees that respect the seasons, which makes the equation a bit complicated.. but trying to make the right thing is quite rewarding..
Thank you again for everything, i will follow your culinary adventures!

Anonymous said...

Glad things are looking up for you!

Anonymous said...

Hey, its hippy mom im making the chocolate cookies, except im grinding my cacao seeds down with there skins on to make some cacao powder , im sure it will be fine , One question please, my 7 year old daughter wants to make one of your desserts for thanksgiving I dont know the name of it thou, it is the dessert at the top of your blog right above the word contact on desktop version it has figs and looks like a cheesecake to me, what is this and is the recipe on your blog . Thanks

Em von Euw said...

Hi hi! Your daughter is an inspiration! Here's that recipe: http://www.thisrawsomeveganlife.com/2013/06/lemon-fig-cheesecake-for-vegan-woman.html#.UpOVfcSsgyo

Em von Euw said...

Thank YOU :) Here's that recipe: http://www.thisrawsomeveganlife.com/2013/03/raw-chocolate-molten-lava-cakes-with.html

Oh yeah raw lasagna is AMAZING! I am so excited for you right now haha!

(FYI I never pull photos/recipes from the internet, everything on my blog is done 100% by me.)

Anonymous said...

Thank you all give my daughter karinthia aka kar (just like car) but with k the recipe when she gets home shes so oooo excited to make this her contribution for our family meal thank you again

Koko said...

Wonderful recipe! I love using up almond pulp...dehydrated crackers are a fav of mine using the pulp as a base. But, does anything really beat cookies!?

Deirdra Doan said...

HI again, You might enjoy "Don't fear the Vegan" blog. I went to Sheri Soria Living Light Raw food chef school and taught raw for a while..Was raw for 8 years. Now I am more raw morning and lunch and cooked vegan/no grains in the evening. Happy Thanksgiving.

Ragnhild said...

I made these yesterday, and the were fantastic! My family loves them too :)
And I had to share them and your link on my blog so hopefullyall my readers makes them too.

Chris Zaccharia said...

Any foood that has almond on it is the best! :)

Anonymous said...

Wow, thank you for this recipe. I made this today without the icing and without a dehydrator. I took the freezer route and it tastes great like a fudge!

Much obliged,

Anonymous said...

these were so ridiculously good!!!