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    Home » gluten free

    Midnight Mocha Cookies & Practically Raw Desserts Book Review and Giveaway. Vegan Glutenfree

    Published: Jan 8, 2014 · Modified: Aug 7, 2014 by Richa 42 Comments


    When Dianne asked me about reviewing Practically Raw Desserts – Flexible Recipes for All Natural Sweets and Treats, by Amber Shea-Crawley, I was initially skeptical about how many recipes I would be able to try and also like. Some raw recipes I have seen on the Interwebz have been quite extensive in terms of work as well as time and Hubbs isnt much fond of raw desserts much either. But this book and Amber’s earlier book have changed that game. Consider me converted Amber.

    This book offers an amazing variety of desserts with each recipe being very flexible. Most recipes have options to make them raw, baked, or easy freeze or other methods, which makes them very approachable. I do not have a dehydrator and the baked options made me very happy. 
    There are several options for substitutions for most of the ingredients. Also all recipes are free of dairy, eggs, gluten, wheat, soy, peanuts, corn, refined grains, refined sugars, yeast, starch, and many recipes are free of grains, oils, nuts, and added sugars too making them quite a nutrient dense treat.

    I made a bunch of goodies from the book and so many more bookmarked. The Strawberry shortcupcakes, Dulce de Leche spooncream, Carrot Cake! and Confetti Birthday cake. so pretty, intriguing and I bet delicious!

    These Raw Baklava blondies are a great snack filled with many nuts and dates and raisins.



    The book has amazing amount of information packed into it with recipes for basics, pantry list, equipment guide, nut milks, nut soaking guides, and substitution options and so much more. 


    Almost All recipes have a picture, which is very helpful to get an idea of how the recipe will turn out. There are Cookies, Bars, Cakes, Pies, Puddings, Candy, and frostings, glazes, ganaches.
    The book also has a resource guide provides information on where to source ingredients.

    I do have a high speed blender, but no food processor. The baklava and lemon curd came out of my magic bullet!

    Coconut Lemon curd was a big hit. I made sandwich cookies with some of the leftover curd after licking most of it while I prepped and photographed, with my gf sugar cookies for a fantastic lemony whoopie!





    Thank you Dianne Wenz and Vegan Heritage Press for providing me with a review copy of Practically Raw Desserts. And thank you Amber for all the work that went into this book.



    Midnight Mocha Cookies

    These dark chocolate darlings are so low-cal and low-fat, they actually would make a perfect midnight snack, but it is their deep cocoa color and flavor that gives them their name. They’re also perfect for dipping into a good cup o’ joe in the morning! The coffee extract is optional, but it works wonders at bringing the mocha flavor to the forefront.

    Ingredients:

    • 1/2 cup almond flour 
    • 1/2 cup coconut flour
    • 1/2 cup cacao powder
    • 1/4 cup coconut palm sugar
    • 1/8 teaspoon sea salt
    • 1/3 cup very strong brewed coffee, plus more as needed
    • 1/4 cup coconut nectar
    • 1 teaspoon vanilla extract 
    • 1/2 teaspoon coffee extract (optional)

    Preparation: 

    In a food processor, combine the flours, cacao powder, sugar, and salt and pulse together. Add the coffee, coconut nectar, vanilla, and coffee extract and pulse until the dough forms a ball. Add additional coffee, 1 tablespoon at a time, as needed to help the dough stick together. The mixture will be very thick. (Alternatively, you may mix the batter in a stand mixer.) 

    Make It Raw: Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a Teflex-lined tray. Use a fork to gently flatten the cookies to 1/3 to 1/2 inch thick, leaving fork marks in the center. (They may crack a little at the edges; that’s okay.) Dehydrate at 110°F for 1 to 2 hours, flipping the cookies over halfway through, until they have firmed up slightly. 


    Make It Baked: Preheat the oven to 300°F. Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a parchment-paper-lined baking sheet. Use a fork to gently flatten the cookies to 1/3 to 1/2 inch thick, leaving fork marks in the center. (They may crack a little at the edges; that’s okay.) Bake for 8 to 9 minutes, until the bottoms of the cookies brown slightly. Use a spatula to move the cookies to a wire rack and let cool before handling.


    Make It Easy: Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a waxed-paper-lined plate or baking sheet. Use a fork to gently flatten the cookies to 1/3 to 1/2 inch thick, leaving fork marks in the center. (They may crack a little at the edges; that’s okay.) Enjoy immediately, or refrigerate or freeze until firm.


    Store the cookies in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.


    Chef’s Tip: Don’t be shy about adding extra liquid (water, coffee, or nondairy milk) to the batter as needed to help the dough become moist and scoopable but still moldable. 


    Substitutions:

    • Almond flour: cashew flour or any other nut flour
    • Coconut palm sugar: Sucanat, date sugar, evaporated cane juice, or organic white or brown sugar 
    • Coffee: water or nondairy milk plus an additional 1/2 teaspoon coffee extract or instant coffee granules 
    • Coconut nectar: maple syrup, agave nectar, or any other liquid sweetener 
    Variations: 
    • Nut-Free Mocha Cookies: Replace the almond flour with Sunflour 
    • Double Chocolate Mocha Cookies: Pulse some nondairy chocolate chips or cacao nibs into the dough. 
    • No Caffeine at Midnight! Cookies: Use water or non-dairy milk in place of coffee and omit the coffee extract.

    From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.




    Vegan Heritage Press has kindly offered a copy of the book to one of the blog readers. 

    This giveaway is open to US residents only as per publisher’s request.  Please enter the Giveaway in the Widget below.

    a Rafflecopter giveaway


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    1. Sunday Morning Banana Pancakes

      January 24, 2014 at 7:49 pm

      I love that this book features a raw and cooked version….I too do not have a dehydrator and appreciate that feature!

      Reply
    2. Marlies Hager

      January 15, 2014 at 3:55 am

      I love raw zucchini lasagna with cashew cream! yumm
      I also made some raw mint mojito balls once that were delicious!!

      Reply
    3. Debra Lee

      January 14, 2014 at 5:05 pm

      I’m a hummus lover!

      Reply
    4. Khorshed Alam

      January 12, 2014 at 3:49 am

      Hey, When I saw through your blog back to the beginning. I loved looking at all the photos of your Mocha Cookies & Practically Raw! It truly is beautiful & your work is amazing! I loved seeing how you made the molds! I want to talk you about Culinary schools. The first one is a typical Sue chef that is turned into a plate finish of healthy value. It still preferences delightful, and importantly it is as excellent as its classic counterpart, but does have less calories and less fat. The secret component of this lighter Mac and Cheese is pureed winter squash.

      Reply
    5. Shadiddy

      January 11, 2014 at 9:09 pm

      I’m currently loving chocolate avocado pudding!

      Reply
    6. Emily

      January 11, 2014 at 1:51 am

      my favorite raw recipe would have to be any kind of raw cheesecake!

      Reply
    7. janet @ the taste space

      January 10, 2014 at 3:57 pm

      I haven’t tried this one yet… and actually most you mentioned. I have the book and I agree, it is great! 🙂

      Reply
    8. Sanni

      January 10, 2014 at 1:03 pm

      I have her other book and waiting to try this one. Can’t wait to get my dehydrator

      Reply
    9. Hannah

      January 10, 2014 at 2:41 am

      I’ve had very mixed results with raw cookies before, but Amber’s recipes have never failed me, so will definitely put this recipe on my list of treas to try! Besides that, I do have some coconut sugar that I’ve been dying to play around with, and this sounds like an excellent excuse.

      Reply
    10. HilLesha

      January 09, 2014 at 7:06 pm

      I love vegan taco casserole.

      Reply
    11. Annie

      January 09, 2014 at 4:30 pm

      I haven’t tried these yet – – how silly of me!

      Reply
    12. Karen Delaney

      January 09, 2014 at 1:31 pm

      Dates stuffed with almond butter and rolled in coconut

      Reply
    13. Korie

      January 09, 2014 at 11:29 am

      I can’t even think of a favorite right now because I’m dying to try the baklava blondes!

      Reply
    14. KAO PetMassage

      January 09, 2014 at 11:19 am

      I love making raw protein bars / balls

      Reply
    15. sonja

      January 09, 2014 at 8:14 am

      love raw desserts!!

      Reply
    16. Osmmom

      January 09, 2014 at 5:27 am

      I am into raw cheezecakes at the moment. This book looks very interesting!

      Reply
    17. Osmmom

      January 09, 2014 at 5:27 am

      I am into raw cheezecakes at the moment. This book looks very interesting!

      Reply
    18. Marie-Pierre Capistran

      January 09, 2014 at 4:05 am

      Honnestly, I’m new to all this so I don’t have a favorite…just yet! 🙂

      Reply
    19. Kristen @ The Vegan Weirdos Next Door

      January 09, 2014 at 3:58 am

      Since it’s almost midnight here, does that make it acceptable to start making these cookies now? LOL!!

      Reply
    20. dd

      January 09, 2014 at 1:41 am

      I’ve had the same fave since I was a little kid and I would get no bake bars as desert for my school lunch. Still love oats and chocolate.

      Reply
    21. Barb D

      January 09, 2014 at 1:20 am

      grated cabbage, Vegan mayo, 1 grated carrot, grated peppercorns-mix, refrigerate–enjoy!

      Reply
    22. Barb D

      January 09, 2014 at 1:19 am

      Great looking recipes! Thanks for a nice Giveaway!

      Reply
    23. Chelsea Ortiz

      January 09, 2014 at 12:59 am

      I make a raw vegan apple crumble that I like a lot 🙂

      Reply
    24. Bec

      January 09, 2014 at 12:52 am

      I’m new to the raw scene, but my favorite raw snack is banana chips.

      Reply
    25. Anonymous

      January 09, 2014 at 12:44 am

      Ive been looking for this book at the library!!

      Reply
    26. Oats Pantry

      January 09, 2014 at 12:39 am

      Raw vegan apple pie

      Reply
    27. Oats Pantry

      January 09, 2014 at 12:39 am

      Raw vegan apple pie

      Reply
    28. Tami@NutmegNotebook

      January 09, 2014 at 12:17 am

      These really look delicious. Is there a substitute for coconut nectar?

      Reply
      • Chef Amber Shea

        January 09, 2014 at 4:06 pm

        Every recipe in both my books – Practically Raw and Practically Raw Desserts – comes with a list of ingredient substitution possibilites! So yes, maple syrup, agave, or (if you’re not vegan) raw honey can be subbed for coconut nectar. 🙂

        Reply
    29. Brad G

      January 09, 2014 at 12:14 am

      The Baklava blondies look amazing!!

      Reply
    30. francesca

      January 09, 2014 at 12:11 am

      my favorite right now are raw cookies made of dates, almonds, walnuts, ginger, cinnamon, cocoa, coconut flour and coconut oil

      Reply
    31. Lynsi

      January 08, 2014 at 11:48 pm

      I pretty much need the baklava blondies.

      Reply
    32. Natalie

      January 08, 2014 at 9:56 pm

      Raw carrot cake is THE BEST!

      Reply
    33. Chef Amber Shea

      January 08, 2014 at 9:01 pm

      Thank you so much for the lovely review, Richa – and what gorgeous photos!

      Reply
    34. Anonymous

      January 08, 2014 at 8:40 pm

      These cookies sound so good. Will have to share with my gluten-free friends!

      Reply
    35. Michelle

      January 08, 2014 at 6:58 pm

      I love Amber and these looks so good

      Reply
    36. Barbara

      January 08, 2014 at 5:19 pm

      I love Amber Shea

      Reply
    37. coconutandberries

      January 08, 2014 at 4:45 pm

      I’ve heard a lot of rave reviews of this book and your pics certainly make it live up to its name! You know I’m off the sweet stuff right now but I love the adaptability of these recipes.

      Reply
    38. Dixya

      January 08, 2014 at 3:45 pm

      wow this is just a great book. I have been trying to do more raw dessert lately.

      Reply
    39. kelly g.

      January 08, 2014 at 2:10 pm

      Dried zucchini chips!

      Reply
    40. Rebecca Pytell

      January 08, 2014 at 10:29 am

      I love raw wraps in the dehydrator!

      Reply
    41. Indian food in Australia

      January 08, 2014 at 10:02 am

      I recently went vegan. I love cooking and am confident that I’ll be able to make all this happen, but I’m a little stunted right now. I’m trying to figure out a meal instead of just piling veggies on top of each other.

      Reply

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