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

http://kirschelectricalservices.com/wp-json/oembed/1.0/embed?url=http://kirschelectricalservices.com/led-vs-cfl-vs-incandescent-bulbs/ 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

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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.

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