June 25, 2014

 

Strawberry Rhubarb Jam & Raw Chocolate Fudge Cookies

 

 

I have really dropped off the wagon when it comes to cooking and blogging!  I also feel like I've dropped away from what this blog is really about: seasonal (when available), organic (when possible), and healthy food (ALWAYS!).  Perhaps that was due to having such a rough winter here in the Northeastern US followed by a slow-to-develop-Spring.  We really haven't had lots of fresh veggies to ignite my inspiration for making new recipes.  So...after the long wait: we are finally in prime CSA season which means we're routinely hauling home gorgeous, fresh, GREEN veggies.

 

Side note: Another reason I have been quiet in the blogosphere is because I have recently started up as a health coach!  If you follow me on Instagram, you know that I love posting about not only vegan food, but also wellness and fitness.  I am excited to embark on this new journey and hope to inspire people to live fit, healthy lives as I follow my passion and excitement for everything health related!  You will definitely be seeing more information about this new pursuit in my blog posts!

 

Today I would like to share a recipe that Kendall and I created a few weeks ago when we finally saw strawberries on store shelves.  About a week after we made this recipe, we were blessed with pick-your-own strawberries at the farm.  Last year, we had the amazing experience of picking 13+ pounds of berries in the pouring rain.  We were told that we could pick UNLIMITED berries because the storm was coming and the fruit wouldn't be good afterwards.  What a great experience!  That memory will stick with me forever.  Berry picking this year wasn't quite as magical, but the berries tasted incredible.  There is nothing like a fresh, organic berry, right off the vine.

 

This recipe can be used with any strawberries you'd like.  Since they are cooked first, you don't need them to be perfect!  Try to do organic if you can though - strawberries always top the lists of worst fruits/veggies to eat due to residual pesticides.

 

Another side note: I have two AMAZING product reviews coming up soon that I can't wait to share.  Please stay connected either by Facebook, Instagram, or Twitter for my updates on when these new posts are published!

 

The cookies for this recipe are made in the dehydrator, however, you can easily make these in the oven by carefully checking for desired consistency and cooking on the lowest setting possible.

 

I hope you enjoy!  These can be made as completely separate recipes, or together and then layered as a parfait type dessert like we did!  They are tangy, sweet, and chocolatey and the flavors from both recipes are sooo complimentary!

Strawberry Rhubarb Jam & Raw Chocolate Fudge Cookies

by myveganp

Keywords: raw dessert breakfast gluten-free soy-free

Ingredients

    For the Jam
    • 3 cups rhubarb
    • 3 cups strawberries
    • ¼ cup maple syrup
    For the Cookies
    • ½ cup almond meal
    • 1 1/3 cup deglet dates
    • ½ cup raw cacao powder
    • 2/3 cup oat flour
    • 2/3 cup water

    Instructions

    For the Jam

    1. Chop up rhubarb and strawberries into small pieces (~1/4” chunks).

    2. Add the maple syrup and bring the mixture to a simmer. Allow to simmer until the mixture is slightly thickened.

    For the Cookies

    Form small patties into 1 T size cookies. Place on dehydrator sheets and dehydrate until they reach desired consistency (I like mine crisp on the outside and chewy inside). This takes multiple hours depending on how thick you form your cookies.

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