Vegan Peanut Butter Cookie Covered Dark Chocolate. Recipe and Video.

Hey, Chocolate lovers! Hurry up to try my new Almond cookie with peanut butter filling coated dark chocolate. Recipe below.

Ingredients

For Almond Crust:

  • Almond meal – 50 g
  • Dessicated coconut – 15 g
  • Medjool dates – 60 g
  • Extra Virgin Coconut Oil – 1 tsp
  • Vanilla Extract – 1/2 tsp
  • Pinch of Himalayan Pink salt

Directions

Mix well almond meal, coconut and pitted diced dates in your food processor till sticky smooth dough condition. In a medium mixing bowl stir together sticky dough and remaining ingredients. Take spoonfuls of the mixture and roll into balls. You should get 6 cookies from mixture. Place them on greaseproof or waxed paper.
Chill into the freezer, while you make the filling.


Ingredients

For Peanut Butter filling:

  • Whole Peanut butter – 100 g
  • Maple Syrup – 1-2 Tbs

Directions

Mix well using whisk peanut butter and maple syrup until It become thick (around 2 minutes).
I used whole smooth peanut butter, no salt, no sugar.
Take spoonfuls of the mixture and roll into 6 balls. Spread the peanut butter ball on the top of each cookie.
Chill into the freezer, while you melt the chocolate.

Ingredients

 For Chocolate Covering:

  • 70% Dark Chocolate chips – 80 g (based on cacao butter, no palm oil, no vegetable fat)
  • Extra Virgin Coconut Oil – 1 1/2 tsp
  • 6 cashew nuts halves

Directions

Melt chocolate chips using double boiler. I used no sugar added Dark Chocolate
sweetened with Stevia.
Add coconut oil and mix well with whisk. Wait a few minutes until chocolate start to thick. Take your cookies and dip into the melted chocolate. Press in a cashew nut on the top of each cookie.

Put in the fridge for 1 hour to set.

Comments are closed.