29.Jul.2008 I’ve Gone Raw.

cookie dough raw, that is.
yes, these frozen treats are indeed as far away from baked as a straight-from-the-ground carrot would be.

I mean let’s face it, it’s one thing that both vegans and non-vegans have no problem agreeing on: raw cookie dough rocks. but raw vegan cookie dough is safer, thanks to the absence of eggs.

the cookies bake well too, obviously: the recipe is slightly adapted from Vegan Planet and probably my favorite, as far as chocolate chip cookies go. the fact that it’s so quick & easy to make doesn’t hurt one bit.
anyway, simply flatten the divided cookie dough on a baking sheet and bake in a 350F oven for 10 minutes, if you don’t want to go raw. (oh I slay me…)

you can definitely use your own favorite chocolate chip cookie recipe and store-bought vegan ice cream instead, it goes without saying.

Chocolate Chip Cookie Dough

(for 6 medium-to-large portions of cookie dough, aka 3 frozen treats)

in your stand mixer, beat together:

1/4 cup light brown sugar, packed
1 T pure maple syrup
2 T peanut oil
1 t Ener-g egg replacer powder
squirt pure vanilla extract

add in & combine:

1/2 cup all purpose flour [spooned and leveled]
1/8 t baking soda
tiny pinch fine sea salt

throw in:

couple handfuls chopped chunks of your favorite vegan chocolate bar

slowly add in, a tiny amount at a time until cookie dough reaches a proper consistency:

squirt unsweetened soy milk

set aside, or shape into a log, wrap in parchment paper and store in fridge overnight.

Chocolate Almond Mousse

(NB: you won’t need all of this for the treats, but eat it as a mousse and be happy. just be sure to let it chill in the fridge for several hours so that it thickens up nicely.)

12oz lite firm silken tofu
4 T agave nectar
1/3 cup natural crunchy almond butter
2 heaping T baking cocoa
squirt pure vanilla extract
1 T instant coconut milk powder, optional
couple handfuls chopped chunks of your favorite vegan chocolate bar, optional (add 1-2 more T cocoa if not using)

place everything but the chunks in your food processor.
blend until smooth, stopping once or twice while processing to scrape sides with a rubber spatula to avoid lumps.
add chunks, process a bit more.

Assembling the Treats

divide your cookie dough into six equal portions, shape into balls.

if you are using the same animal-shaped molds:

press down one piece of the cookie dough at the bottom of the mold, top it with about 3 T worth of mousse. place in freezer and let the mousse firm up so that it can withstand the rest of the cookie dough being pressed on it without making a mess.
once the mousse is firm enough to take it, grab a second piece of cookie dough and press it on top of the mousse in the mold. top with the “head” of the mold, place in freezer again and leave it for at least another hour if you want it frozen, or eat immediately for a softer treat.

unmold and enjoy! decorate the side of the mousse with vegan sprinkles, chopped chocolate or nuts, if you’re feeling fancy.

if you are not using the same molds:

simply place a rather tall (in order to accommodate a couple of flattened cookie dough pieces, as well as the mousse in the center) cookie cutter on a large plate.

press down the cookie dough in it, making sure the whole cutter diameter is covered.
top with desired amount of mousse but don’t be too generous depending on the cutter height, since you want to fit another piece of cookie dough on top later on.
place the plate and cutter in the freezer until the mousse is firm.
top with another piece of dough, pressing down with your fingers to cover the whole firmed-up mousse area.
place in the freezer again or eat immediately for a softer treat.