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Raw Cashew Coconut Rhubarb Cookies – swell

Raw Cashew Coconut Rhubarb Cookies

Cashew Coconut Rhubarb Cookies
Rhubarb Stalks
Pitted Medjool
Raw Cashew Pieces
Chopped Rhubarb
Cashews and Chipped Coconut
Ready to Assemble
Cashew Coconut Rhubarb Cookie closeup

Having missed out on the first two SOS challenges hosted by Ricki and Kim, I was over the moon when this month’s ingredient was announced: rhubarb!  My all-time favorite pie flavor is strawberry-rhubarb, and I have fond memories of my grandmother making some kind of rhubarb tart topped with baked meringue (not vegan, and perhaps too sweet for my taste these days anyhow).  And rhubarb compote!  Compotes are very big in Swedish desserts, usually made with a single fruit rather than a variety, and rhubarb compote with cream was always a delicious summer treat.

Admittedly I’m at a loss as to a savory dish including rhubarb (so far), so I’m sticking to a sweet offering here.  But not content to create something without a little twist, I’ve gone for a raw creation.  Raw rhubarb is not so common, except for the practice of dipping stalks in sugar with every bite, or, if you’re of age and Scandinavian perhaps, including sips of vodka or aquavit as well.  I was in luck to score some amazingly flavorful and rather sweet local rhubarb at the co-op to make these cookies, and against the succulent dates and warmth of cinnamon and ginger, this tastes like a wonderful, hand-held rhubarb pie.  This is based on a recipe I came up with for the restaurant one day when we had gotten a free rhubarb sample that needed using.

Not ACD-friendly, unfortunately (sorry Kim, Ricki, et al), but refined sugar-free, soy-free, gluten-free and raw!  Cashews are a lighter nut than most raw cookie recipes use (as well as less expensive), and the coconut topping almost makes them like little scones.  The best part? These take only about 5 or 10 minutes to whip up, much faster than traditional baked cookies.  In fact, finely chopping the rhubarb is about the longest step in the process.

Raw Cashew Coconut Rhubarb Cookies
makes about 12 small cookies

1 cup raw cashews
1 cup shredded or chipped coconut, plus more to top (optionally)
1/4 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon vanilla extract
7-8 Medjool dates (or other dates), pitted
1/2 cup finely chopped raw rhubarb

In the bowl of a food processor, chop the cashews and coconuts together into a coarse crumb.  It doesn’t need to be perfect or super-small.  Scrape down the sides of the bowl with a knife if necessary, then pulse in the salt, ginger, cinnamon, and vanilla.  While the food processor is running, drop dates in one by one through the feed chute–this helps prevent the dates from clumping and not getting processed fully.

Add dates one by one until the “dough” begins to come together and holds its shape when pinched between your fingers.  You may need more or less dates depending on the size and stickiness of your dates.  Briefly process in the rhubarb pieces, or mix in by hand.

Scoop the cookies (I used a heaping cookie dropper, about 2-3 tablespoons-worth), and flatten slightly between your palms.  Dip in additional coconut if desired, and chill to set for about an hour in the fridge.  Will keep for 4-5 days in the fridge.

32 Responses to “Raw Cashew Coconut Rhubarb Cookies”

  1. Ricki says:

    Oh, my goodness A-K, these sound phenomenal! I am so glad you’re contributing this month! And while they may not be ACD-friendly at the moment . . well, I’m adding new foods back every week or so, so if things go well, I should be able to try out these babies by 2013! ;)

    Oh, and leave it to those Scandinavians–rhubarb with vodka? Yowsah! Thanks so much for this great submission. :)

    • A-K says:

      Even if it takes till 2013, I hope you’ll think of me if you ever get around to trying them ;) I’ve actually been contemplating how I can convert these into an ACD-friendly cookie, probably as a baked cookie. We’ll see if I can manage to contemplate turning the oven on anytime soon!

  2. Lauren says:

    I have got to make these! They look amazing!!!! YUM! :)

  3. Megan says:

    Wow! Those sound great! And easy! I need to get some rhubarb…

  4. kala says:

    I bet my husband would love those, they look yummy and he loves rhubarb!

    • A-K says:

      Speaking of husbands liking rhubarb, we should have a local meetup sometime (actually, those things have nothing to do with one other). Twin Cities vegans, amiright? :-)

  5. Mihl says:

    My boyfriend came home with at least two pounds of rhubarb yesterday. He made some compott, but there are so many stalks left. These cookies sounds just perfect for us.

  6. Kim says:

    WOW! These sound so rockin’ awesome. Thanks for participating! I love this recipe and will make it when I can eat that many dates. :) And even though I’m not vegan, can I be invited to the Twin Cities vegan party when/if it happens? ;) xoxo Kim

  7. Sam says:

    WOW. I love rhubarb, especially raw rhubarb, and these sound phenomenal. Makes me want to rush out and amass the ingredients RIGHT NOW, hehe. :)

  8. Jes says:

    What beautiful cookies! I can’t get rhubarb easily anymore, but maybe I’ll try these out next year :)

  9. Kiersten says:

    Nice entry for the SOS Challenge! Your cookies are so pretty. I’m having a hard time with this month’s challenge. I have never eaten rhubarb before, let alone cooked with it.

  10. maaya says:

    wow this looks so healthy and delicious

  11. Julia says:

    I am working on a rhubarb post right now! I’ve never cooked/baked with it before, and I’ve got to now while it’s in season! These cookies look unbelievable!

  12. gwen says:

    these look quite delicious!
    an idea for a savory dish– i tried it last night–lentil soup with rhubarb (about 3/4 c dry lentils to 2 c rhubarb) and it is really delicious.

  13. These look delicious! I haven’t had rhubarb yet this year. I think it’s time I did :)

  14. Deanna says:

    Yum – these look great. I’m definitely going to be trying these!

  15. Elizabeth says:

    These cookies are amazing!! I made them for dessert with some frozen banana soft serve and my guests ooed and ahhed all night! thank you for sharing another inspired recipe!

  16. Sounds very nice, I’ll have to try it. Cardamom might work nicely in it too, as somewhat similar flavours are often used with rhubarb.

  17. Hello Veggie says:

    These look fab. I’ve been needing to experiment w/rhubarb more and I love raw goodies so this is perfect. I like the new site! =)

    Jenn/HeVe

  18. Lynn says:

    Can you freeze these?

    • A-K says:

      Lynn-

      I don’t see why you wouldn’t be able to freeze them… I haven’t done it myself, but I know a lot of raw cookie recipes recommend freezing to set up “doughs.” I’m sure they would still be tasty after defrosting a bit :)

  19. I made these with some changes: didn’t use coconut so used a little more nuts instead. Perhaps not enough as the result was more cookie doughy while most raw cookies I’ve made have been more like muesli bars, but hey, who doesn’t like cookie dough (they were still firm to the touch and kept together well).

    I also added ~1 tsp cardamom which I think worked well. Here in Finland e.g. cinnamon buns always include cardamom, so cardamom creates this association with baked goods, especially childhood baked goods. Very tasty!

    • A-K says:

      Cardamom is totally a Swedish thing too… it’s definitely my favorite spice!

      The overly doughy texture you experienced could be from a couple sources… either the nuts/mixture was overly processed or the rhubarb had a lot of moisture in it. It is on the wetter side of most raw cookies anyhow, and I’m glad you still liked them! Thanks for the feedback :)

  20. Lynn says:

    Thanks A-K. I’m going to give freezing them a try. I don’t usually keep “treats” around the house so whenever I make something like this, I find freezing them so I can pop one out from time to time works well for me in the rationing department. It’s like money in the bank knowing there’s something special in there!

  21. Dallas says:

    OMG these are AMAZING!!!! Don’t hate me for what I am about to say, but I don’t do a RAW lifestyle. I do however live a sugar and flour free lifestyle. It is so hard to find recipes for desserts that dont have flour, sugar, or sugar substitutes. I found this recipe when I searched no-sugar rhubarb desserts (I <3 rhubarb). I made them and they were GREAT cold, so I decided to cook them (I know terrible thing). Anyways, I baked them and they were even more amazing! I'm sorry I ruied your recipe by cooking them, but from now on, I am a follower of your blog!

    • A-K says:

      Haha, you didn’t ruin them at all if you liked them! That’s good to know that they turned out tasty after baking as well. Thanks for trying them and experimenting further!

  22. [...] Note: I soaked Bob’s 7 grain hot cereal mix in coconut milk yogurt overnight. I serve it with blueberries and topped with ground flax. The bagel is the same breakfast I have every morning. It is sprinkled with salt, pepper, and nooch.Lunch1 piece of rye, toasted1/4 cup diced cucumber smashed with 1/4 avocado10 green grapes2 raw coconut rhubarb cookies [...]

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