Wednesday, January 1, 2014


Happy 2014! Here is a yummy recipe to kick start the new year. It's a raw chocolate fudge refrigerator cookie with lucuma cashew take on the oreo I suppose. To start the new year off with a little twist I have changed the name of my blog as you may have noticed already. Why did I do this you may ask? I wanted the title to reflect the way I cook and bake which has transformed over time to suit my health needs. I decided on Gratefully Grain Free partially because it sounds nice but mostly because I am grateful to have discovered a way of eating that makes my body happy. I continue to post recipes in hopes that others can benefit as I have from the increasing wealth of grain free, dairy free, sugar free recipes on the web. I am incredibly excited for the new year and all that it will bring. I don't exactly have any well thought out resolutions this year but I think perhaps I would like to be more like this cookie...healthy, sweet and chock full of energy. 

No Bake Lucuma Oreos
✿ 1/2 cup almond flour
✿ 1/2 cup walnuts

✿ 1/2 cup raw cacao powder
✿ 11 medium sized medjool dates
✿ 1 tsp lucuma powder
✿ 1 tsp water

✿ 1 cup cashews
✿ 2 medium sized medjool dates
✿ 1/2 cup water
✿ 1 tsp coconut flour
✿1 tbsp lucuma powder

1) Place all of the cookie ingredients into a food processor. Process until combined and crumbly.
2) Cut out 2 equal sized large pieces of parchment paper and place them on your working surface.
3) Pour the cookie crumbs onto the parchment paper and use your hands to form the crumbs into a rectangle. 
4) Take the second piece of parchment and place it on top of your cookie dough. Using a rolling pin roll out the dough until it is about the size of a piece of paper. 
5) Use a circular cookie cutter or the end of a glass to cut out cookie circles from the dough. Place these cookies on a parchment lined cookie sheet. Continue until all the dough has been used.
6) Place the cookies in the freezer to firm for about 30 minutes. 
7) In the meantime make your icing by placing the cashews, dates and water in the food processor and blending until smooth and creamy. Add the lucuma and coconut flour and blend once more to combine. 
8) After 30 minutes has passed take the cookies out of the freezer and fill them with icing. Place the filled cookies back in the freezer for 10 minutes before serving.
9) Eat up! 




  1. Lovely recipe!! How much of the lucuma do you use to make the icing? I don't see the amount stated. Thanks. :-)

  2. Thank you for catching that! I have just added the lucuma to the recipe, it should be 1 tbsp.

    1. Thanks so much! Can't wait to try out all your delicious recipes!


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