Cakes and Cookies
Raw Chocolate Hazelnut Cookies with Orange Zest Recipe
These unbaked cookies marry the deep, earthy crunch of raw hazelnuts with the aromatic brightness of winter oranges. Perfect for a seasonal dessert spread, they offer a dense, fudgy texture without ever touching the oven.
- Prep
- 20 min
- Serves
- 12
- Level
- Easy
- Per serving
- 148 kcal
Method
Place the raw hazelnuts in a food processor and pulse until they reach a coarse, crumbly meal texture. Do not over-process into a butter.
Add the pitted Medjool dates to the processor and pulse again until the mixture begins to stick together in small clumps.
Sift in the raw cacao powder to ensure no lumps remain, then add the orange zest, vanilla bean paste, and sea salt.
Process the mixture continuously until a cohesive dough forms that can be easily pressed between your fingers. If the mixture is too dry or crumbly, add the water one teaspoon at a time until the desired consistency is reached.
Scoop out tablespoon-sized portions of the dough and roll them into smooth balls using your palms.
Place the balls on a tray and flatten them gently with the back of a fork or your thumb to create a cookie shape.
Transfer the cookies to the refrigerator for at least 30 minutes to allow the natural oils to set and the flavors to meld.
Serve chilled or at room temperature.
Notes
Ensure your Medjool dates are soft and fresh; if they feel dry, soak them in warm water for 10 minutes and drain thoroughly before using.
Use a microplane to zest the orange, taking care to only use the bright orange outer layer and avoiding the bitter white pith.
For a grain-free variation, you can substitute the hazelnuts with raw walnuts or almonds, though the flavor profile will shift significantly.
Store these in an airtight container in the freezer for a firmer, fudge-like texture that lasts up to a month.
