This simple recipe fits the bill for people who love eating raw cookie dough! And it’s infinitely more healthful than the traditional version.

Yield: 2 cups, 8 servings

Ingredients

• 1 1⁄2 cups raw cashews, unsoaked
• 1/8 teaspoon salt
• 3/4 cup pitted medjool dates, unsoaked (about 12)
• 1/2 cup vegan chocolate chips

Equipment

• measuring cups
• measuring spoons
• food processor

Place the cashews and salt in a food processor fitted with the S blade and process until coarsely chopped. Add the dates and process until the mixture begins. Add the chocolate chips and pulse briefly, just to mix. Stored in a sealed container, Cashew Chocolate Chip Cookie Dough will keep for one month at room temperature or in the refrigerator, or three months in the freezer.