Cashew–Cacao Refrigerator Cookies (Or Steady-Energy Cacao Cookies) (Or Joint-Friendly Cacao Bites)

Sometimes a recipe is created because the body asks for something specific. In this case, I wanted to make a treat for my husband that wouldn’t flare his joints — something less inflammatory, deeply nutritious, and still genuinely delicious. These little raw cookies (or bites, or slices… I still haven’t settled on what to call them) hit the mark. They’re rich without being cloying, naturally sweet from raisins and a touch of maple syrup, and they keep their shape from the cacao butter.

They’re lovely straight from the fridge — firm and cool — and just as good after they’ve sat on the counter for a few minutes and softened slightly. Their texture shifts the way good food should: responsive, not fussy.

Why I like them

Because they taste indulgent without the crash.

Because they’re made from ingredients the body recognizes.

Because they land softly on digestion — no big inflammatory swing.

And because making them is simple: a few pulses in the food processor, a bit of kneading, then a chill.

Ingredients

Base mixture:

• 4 oz / 125 g cacao butter chunks
• ⅓ cup cocoa powder
• 2 tbsp chia seeds

Add-ins:

• ½ cup tahini
• 3 tbsp maple syrup
• 1 tbsp sunflower oil only if dough feels too dry

Smoosh in:

• ½ cup chopped cashews
• ½ cup raisins

Finish:

• Desiccated coconut for rolling & pressing

Method

Melt nothing. That’s the beauty — everything stays raw.

1. In a food processor, blend the cacao butter, cocoa powder, and chia seeds until they become fine crumbs.
2. Add tahini and maple syrup. Blend again until the dough becomes sticky and cohesive. If it feels dry or crumbly, add the sunflower oil.
3. In a separate bowl, combine the chopped cashews and raisins.
4. Scoop the dough into the bowl and knead it all together with your hands. The warmth of your palms brings it together quickly.
5. On a piece of parchment, sprinkle coconut generously. Roll the dough into a log, using the coconut to prevent sticking.
6. Chill the log in the fridge or freezer until firm enough to slice.
7. Cut into your desired cookie thickness. Press each piece into more coconut.
8. Store in fridge or freezer. They stay perfect for weeks.

These little cookies have also made their way into my hair studio. I like offering something nourishing while colour is processing — a small bite to steady blood sugar, a cup of tea to settle the nervous system. It turns the appointment into something more than maintenance; it becomes a pause, a cozy pocket of time where people can land.

Friends often assume my snacks and dinners must take ages to plan, but it’s not like that. I think in Food the way some people think in colours or music. It’s instinctive. I check inward and ask what the body is asking for that day: something grounding? Something bright? Something soothing or quieting? A spark of energy? That moment of listening shapes the meal.

These cookies came from that same place — a sense that the body needed richness without heaviness, sweetness without inflammation, and something soft on the joints. They’re not fancy. They’re just thoughtful. And that’s usually enough to make food feel like care.

A big reason I lean toward treats like these is inflammation. There’s solid research showing that a high-sugar diet can turn up inflammatory pathways in the body — especially the ones involved in joint pain, fatigue, and those foggy, slow days where everything feels a bit heavier. What complicates things is that “sugar” doesn’t just mean dessert. The body reads sweetness in many forms: refined grains, processed snacks, dairy sugars, syrups, and even foods marketed as “healthy” can still send blood glucose on a rollercoaster. It’s not about fear — it’s about understanding how chemistry shapes how we feel.

And then there’s the other side of eating: the emotional weather. Sometimes cravings aren’t about hunger at all. They’re a reaction — to stress, boredom, celebration, loneliness, or even just a moment of wanting comfort. That part of the craving is nebulous and very real. Fighting it usually makes it louder. Meeting it with curiosity softens it and releases at least some of the grip.

For me, food works best when it isn’t ruled by restriction. I’ve learned I don’t do well with “forbidden” foods. The moment a food becomes taboo, it gathers power. Instead, I give myself full permission. But when I remember the cost — the mood swing, the stiffness, the way my digestion tightens — I usually reach for the long-goal food. The food that supports tomorrow as much as today. “What would my tomorrow self wish I did today?”

It’s similar to my yoga practice. Some days the body needs the steady, nourishing kind of “yoga as food”: a long, integrated sequence that supports my whole system. Other days it’s a shortened version that includes slow rhythmic movements, or something soft and meditative. And some days, it’s powerful, joyful movement that wakes everything up. Food works the same way — it changes with the seasons, the weather, and the emotional climate inside the day.

These cookies land in the category of supportive, long-goal food. Not restrictive, not joyless — just thoughtful. They satisfy the sweet part of the craving without pushing inflammation into a flare, and they leave you with the kind of energy that feels clean instead of jittery.

They’re small, but they’re a good reminder: nourishment isn’t about being strict. It’s about listening deeply and making choices that feel good both now and later, in the body and in the mind.