Chocolate Delights with Sweet Orange Coconut Crème
***These are a great frozen treat!!!
Carol Anne Wasserman
Chocolate Delights Cookies
¼ cup coconut oil (unrefined, cold pressed, extra virgin, and/or raw)
¼ cup maple syrup
3 tablespoon agave nectar
¾ cup whole grain spelt flour
¼ cup almond flour
½ cup rolled oats
½ cup pecans
½ cup unsweetened shredded coconut, plus 2 tablespoons
1/3 cup unsweetened cocoa powder
¼ teaspoon sea salt
1 tablespoon ground flax seeds
Preheat oven to 350 degrees.
In separate pans, place pecans, oats, and coconut in the oven to toast. Coconut should be slightly browned in 6-7 minutes, remove. Toast the pecans and oats for 10-12 minutes, stirring occasionally. Add ½ cup of the coconut and all of the pecans and oats to a food processor and blend until a coarse meal is reached.
In a small dish combine the ground flax with 2 tablespoons water. Stir and set aside.
In a large bowl combine all the dry ingredients: the pecan, oat, coconut mixture, spelt flour, almond flour, cocoa powder and sea salt. Combine well with a wire whisk.
In another bowl combine the coconut oil, maple syrup, agave, and flax mixture. Mix well.
Add the wet to the dry and stir until just incorporated. Do not overmix.
Set aside a bowl of water. Wet your hands in this water. Take a small piece of batter, about a tablespoon, form into a circle, then flatten to about ¼ inch thickness and place on greased cookie sheet. Continue with the rest of the batter, wetting your hand every 2 cookies or so (the batter is very sticky and wet hands keeps the batter from sticking to them).
Make 30 cookies.
Bake for 12-13 minutes. Do not overbake. Once bottom edges of cookies get slightly darker cookies are done.
Sweet Orange Coconut Crème
1 cup raw cashews
2 tablespoons coconut oil (unrefined, cold pressed, extra virgin, and/or raw)
2 tablespoons unsweetened shredded coconut that you toasted, above
3 tablespoons brown rice syrup
1 pinch sea salt
1 teaspoon orange zest (omit if you don’t want the orange flavor)
¼ cup water
Combine all the above in a food processor and blend for about 4-5 minutes, until smooth and creamy like frosting. The mixture will thicken as it sits.
Let cookies cool and frosting rest for at least 15 minutes before making sandwiches.
Makes 15 sandwiches.
Carol Anne Wasserman