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.
IngredientsFor 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
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.
IngredientsFor Peanut Butter filling:
- Whole Peanut butter – 100 g
- Maple Syrup – 1-2 Tbs
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.
IngredientsFor 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
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.