Ingredients
Chocolate cookies:
- 1/4 cup coconut flour
- 1/4 cup almond flour (grind raw almonds in a food processor or high speed blender until flour forms)
- 1/4 cup cacao powder
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
Raspberry cream:
- 1 full fat can coconut milk (or very thick homemade coconut milk)
- 1/2 cup frozen raspberries
- 3 tablespoons berry powder (optional)
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla powder
Instructions
To make the cookies
- Stir the ingredients together until you have a thick, sticky, slightly crumbly dough.
- Press into cookies and put in the freezer
To make the raspberry cream
- Whisk the coconut milk into whipped coconut milk using this recipe, then add the other ingredients. Alternatively, blend the coconut fat with the other ingredients until smooth.
- Leave in the fridge to harden up, until it's like frosting, for a couple hours. Then scoop onto your cookies and enjoy! Not a surprise: they're extra good dipped in chocolate.
Article published on http://rawfoodrecipes.com/
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