These indulgent cookies bring together ground buckwheat and chia with cherries and raw cacao, for a soft, surprisingly wholesome result. Each one is filled with a quick raspberry, cherry and rose water jam, then coated in a melting chocolate sauce. Stopping at one is genuinely difficult.
Raw chocolate cherry chia cookies with rose raspberry jam
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Ingredients
Cookie base
- 1 cup hulled buckwheat, ground
- 1/3 cup chia seeds, ground
- 1 cup fresh cherries
- 1/2 cup dried cherries
- 10 Medjool dates, soaked then drained
- 1 tbsp cinnamon
- 1 tbsp raw cacao
- 1 tsp vanilla powder (or 1/2 vanilla pod)
- 1/2 cup coconut milk
- 1 pinch of pink salt (optional)
Raspberry cherry rose jam
- 1/2 cup raspberries
- 1/2 cup cherries
- 2 tbsp chia seeds
- 1 Medjool date
- 1 tbsp rose water
Chocolate sauce
- 2 tbsp raw cacao or carob powder
- 2 tbsp coconut nectar
- 1 tsp coconut oil
Preparation
- In a food processor, grind the chia seeds and buckwheat to a fine flour.
- Add the remaining base ingredients and blend until you have a smooth, even dough.
- Shape small rounds on a dehydrator tray lined with a non-stick sheet, then hollow out the centre of each one.
- Dehydrate at 43 °C until the outside of the cookies is dry and they hold their shape well.
- For the jam, blend all the ingredients except the chia seeds until smooth.
- Stir in the chia seeds and let the mixture thicken for a few minutes.
- Fill the hollow of each cookie with a spoonful of jam.
- For the sauce, whisk all the ingredients together vigorously by hand until even.
- Coat one side of each cookie with chocolate sauce, then place in the freezer for 5 minutes to set.
Tip
No rose water? Simply swap it for a little lemon juice: the jam keeps all its charm, in a more classic version.
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FAQ: your questions about raw chia cookies
How do you use ground chia seeds?
Ground, chia seeds behave like a highly absorbent flour: they soak up several times their volume in liquid and bind a dough without needing egg or gluten. That is exactly their job here, mixed with ground buckwheat. One tablespoon of ground chia stirred into three tablespoons of water and left for ten minutes also gives you the well-known chia egg used in plant-based baking. Always allow for a little extra liquid in your recipe when you add them.
Do chia seeds have to be ground?
No, both forms have their place. Whole, the seeds keep their hull and form a translucent gel around themselves: that is what you want in a pudding or in the jam in this recipe. Ground, they lose that beaded effect but blend into the dough and thicken it evenly, with no grittiness. Once ground they oxidise faster, so grind them as you go rather than storing a large batch.
Do chia seeds have to be soaked?
It is not compulsory, but it is often more comfortable. Dry, the seeds absorb whatever liquid is around them, and eaten in quantity as they are, they can feel heavy. In this recipe the question does not arise: they soak in the fruit juices for the jam, and in the coconut milk for the dough. If you sprinkle them over a dry dish, simply drink a glass of water alongside.
Can chia seeds be cooked?
Yes, they cope very well with heat and are commonly found in breads, porridges and simmered compotes, where they keep their gelling power. In raw cuisine we prefer to keep them at low temperature to protect their fatty acids, which are sensitive to heat and light. That is the point of dehydrating at 43 °C in this recipe: the cookies dry slowly, without ever heating up.
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