Double Chocolate Marble Pie
December 22, 2019
Velvet Heart Cake Pops
February 11, 2020
This recipe is Vegan – Vegetarian – Gluten Free – Dairy Free and Egg Free friendly.
These Double Chocolate Cookies is basically just a smaller version of my White Chocolate Fudge Pie. They are super yummy and once you’ve started its very hard to stop at just one cookie.
Ingredients: Cookies
1/2 Cup (50g) Almond Flour
1/2 Cup (55g) All Purpose Flour (Gluten Free if preferred)
3 Tbsp. (20g) Cocoa Powder, unsweetened
3 Tbsp. (45ml) Coconut Oil, melted
2 1/2 Tbsp. (37.5ml) Maple Syrup
1 Tsp (5ml) Vanilla Essence
Method: Cookies
• Preheat your oven to 180˚C/350˚F.
• Combine all the dry ingredients in a mixing bowl and mix well.
• In a separate mixing bowl, combine the wet ingredients then pour it over the dry ingredients and mix until it forms a dough.
• Use a rolling pin and roll the dough out to about 1/2cm thick.
• Use two different size round shaped cookie cutters. You want a solid circle for the bottom part of the cookie and then an equal size for the top layer, however the inside should be removed so that will be the barrier to keep the chocolate filling inside. See images.
• Carefully press the two layers together with your fingertips, its just to help them stick together. (If they happen to loosen after they baked, it should not be a problem as the chocolate filling will glue them back together).
• You can also just form little balls and use a round spoon to make a little bowl impression inside the cookie.
• Line a baking tray with parchment paper and space the cookies across.
• Bake the cookies for about 12-15 minutes.
• Let cool completely.
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- Mix the dry ingredients
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- Mix the wet and pour it over the dry ingredients. mix until a ball of dough forms
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- Roll the dough out to about 1/2cm in thickness
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- Use two different sized cookie cutters
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- Lay the top rim carefully on top of the bottom layer
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- Press them firm but be careful
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- Bake the cookies
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- You can also make round impressions in the cookies
Ingredients: White Chocolate Fudge Filling
1 Can (400ml) Coconut Cream (A good quality – See notes)
150g White Chocolate of your choice
Method: White Chocolate Fudge Filling
• In a frying pan bring the coconut cream to a boil on a high heat.
• Add the chocolate and stir continuously to prevent the chocolate from burning to the bottom of the pan.
• Cook the sauce and keep stirring slowly. Approx. 6-8 minutes.
• The sauce will become thick with lots of bubbles and leave impressions of the spoon as you stir it across the frying pan. (Do not overcook it, it will become oily and not usable.)
• Let the sauce cool to room temperature but keep stirring quickly in circular motions from the outside of the pan to the inside. If the weather is hot and you have a kitchen that heats up, I recommend you stand close to an open door or window where there is a slight breeze. The heat of in the kitchen might cause the chocolate sauce to become oily. Do not leave the sauce to cool by itself.
• Once the sauce is cool enough, fill the top of the cookies with the white chocolate fudge.
• Store the cookies in the fridge to help the chocolate sauce to set.
• In summer weather its best to keep the cookies refrigerated, but in cooler weather it should not be necessary.
• Enjoy.
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- Bring the coconut cream to a boil and add the chocolate
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- Cook until big bubbles form
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- Sit continuously while you let it cool
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- Fill the cookies with the white chocolate fudge sauce
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- Place them in the fridge to help set the chocolate
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- Double Choclate Cookies
Notes:
• How do you know when you have a good quality coconut cream?
When you buy your coconut cream it should be in a cool part of the store. You can test it by lightly shaking the can. If the content swooshes inside it is probably not so good. If the content seems silent and solid, then you have a good quality.