CHOCOLATE CHIP SCONES – Raw, Vegan, and Gluten-Free

I subscribe to Raw Chef Judita’s Newsletter and at the end of her September Newsletter she included a recipe for Chocolate Chip Scones.   This recipe appealed to me because of it’s simplicity and let’s face it…because of the promise of ooey gooey chocolate in the morning.

I started soaking the oats in the morning and made the batter after dinner.  Once the scones were shaped they went into the dehydrator and were ready for us to eat when we woke-up.  We were all impressed by these scones.  Oftentimes “simple” rules!!!

Chef Judita also has some wonderful cooking classes on YouTube.  To check them out click here.

CHOCOLATE CHIP SCONES
Makes 8 servings

Soak time: 8-12 hours
Prep time: 10 minutes
Drying time: 7-8 hours (I did 12 hours & they were great!)

Equipment: Food processor and dehydrator

When these little delights come straight out of the dehydrator they taste just like fresh baked chocolate chip cookies. Absolute heaven. Hint: put them in the dehydrator before you go to bed so you have warm scones in the morning!

2 cups soaked oat groats (1 1/4 cups dry) , soaked 8-12 hours or overnight
3/4 cup soft medjool dates
1/2 cup unsweetened dessicated coconut
1/2 cup chocolate chips*
pinch of salt (optional)

*chop a raw chocolate bar into small chips (Fine & Raw is a good one) or use store bought organic chocolate chips. My favorite is Sunspire brand.

Place well drained oats into the food processor and process until oats break down and begin to stick. Scrape down sides with a spatula if needed.

Add dates, coconut and salt and process until mixture balls up into a dough.

Transfer to a mixing bowl and add in chocolate chips by hand. I suggest wearing disposable gloves for this so the chocolate chips don’t melt.

Place mixture in the center of a non stick surface and press dough into a  3/4” to 1” high round shape. A rolling pin is helpful for this.

Cut round into 8 wedges and separate pieces on a mesh dehydrator tray.

Dehydrate at 110 degrees for 7-8 hours. If you like a moist scone remove after 7 hours. If you like it chewier keep them in for 8 or more hours.

Delicious served warmed.

Will keep for 5-7 days in an airtight container in the refrigerator or one month in the freezer.

For a printable version of this recipe click here.

Images courtesy of http://rawjudita.virb.com/

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3 Comments

Filed under Breads / Crackers / Muffins, Breakfast, Dessert, Energy Bars, Kid Friendly, Raw, Recipes, Scones, Vegan, Vegetarian

3 responses to “CHOCOLATE CHIP SCONES – Raw, Vegan, and Gluten-Free

  1. These look great, also thanks for sharing Judita’s blog. I loves it!

  2. I actually never considered the possibility of making raw scones, but these do look great! I mean really, how bad could anything be that has chocolate chips? 😉

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