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OAT & VANILLA RAW COOKIE BITES
Clean Supper Club

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These Clean Supper Club bites are quick and scrumptious, ideal for giving an energy boost or just enjoying with a cup of tea.
The raw mix is delightful on its own, coated in chocolate or mixed with cacao nibs.
Our children were desperate for these to be in their 'Children's' Clean Supper Club Section of the Recipe page, which we believe means they get the all round seal of approval!

Serves
Makes 18-20 cookie bites
 
Time to prepare
Cashews soaked overnight
15-20 minutes
 
Storage
Store in an airtight container and in the fridge if it’s warm. Keep for up to 7 days.
 
 
Ingredients
 
1 cup of cashew nuts (soaked in water for 3 hours or overnight)
1 cup of raw jumbo oats (if gluten intolerant buy gluten free)
½ cup Desiccated coconut
¼ - ½ tsp Indigo Herbs Vanilla bean powder
6 Medjool Dates (large dates or 12 small)
2-3tbsp of Indigo Herb Cacao Nibs – for choc chip bites
Indigo Herbs Raw Cacao Powder & Indigo Herbs Cacao Butter for a pure cacao melted chocolate dip.
70%+ coco solids dark chocolate –for a quick melted dip.
 

Method

1. In a bowl tip 1 cup of cashew nuts, then cover in water and leave overnight or for a minimum of 3 hours.
2. Cover a baking tray with baking paper.
3. Once soaked drain and rinse the cashew nuts and tip into the food processor, blitz until smooth.
4. Remove the stones from the dates, put dates, oats, vanilla powder and the desiccated coconut in processor, blitz again, until they start to bind and nearly smooth in texture.
5. For choc chip bites add 2-3 tbsp of Cacao Nibs and then give a quick pulse in the processor.
6. To form bites take a heaped tsp. and roll into a ball between the palms of your hands. Then gently flatten until 1cm thick and place on tray and put in fridge for 1 hour. We generally make about 18.
7. If you wish to cover half the bite with chocolate, melt 80g of 70%+ dark chocolate gently in a pan (as we are not looking for perfect gloss don’t worry about melting the chocolate in a bain-marie).
8. Once melted, dip half the bite into the chocolate and put on the tray. Return to fridge for 30 minutes.
9. For a pure raw cacao melted dip melt 25g of raw cacao butter in a bain-marie & add 2 tbsp of raw cacao powder. Stir. Once melted dip half the bite into the chocolate mix & repeat as above.

Equipment
Baking tray
Food processor
Bowl
Saucepan