Are you looking for a fun and festive cookie?
Everyone will enjoy these textured and delicious chocolate cookie filled with melting in the mouth mint cream and packed in the thick chocolate layer.
This is refined sugar-free, gluten-free and vegan sweets. I used dates, rice syrup and chocolate chips with stevia.
[embedyt] http://www.youtube.com/watch?v=EQYpY8LcU0U[/embedyt]
Usually, I use coconut oil as the thickener for cakes, but this is too oily for me. This is the reason why I choose agar-agar for this recipe. Agar-agar is a natural product derived from seaweed. Agar agar has recently become popular, but in fact, it has been used for many years as a thickener in confectionery. You can find more information about this ingredient here.
Ingredients
For Cookies
12 Cookies / 6 Sandwiches
- 1/2 Cup almond meal
- 1/2 Cup desiccated coconut
- 120g Pitted Medjool dates (about 7 big size dates)
- 3 Tbsp Raw Cacao powder
- Few drops of vanilla extract
- Few drops of peppermint extract or peppermint oil
- 1 Tsp Extra Virgin coconut oil
- Pinch of Himalayan salt
+ Silicone cupcake molds
Directions
- Preheat oven up to 170C.
- Mix well all ingredients in food processor or high-speed blender till sticky smooth dough condition. Divide the dough into 12 pieces. Press the mixture firmly into each cupcake mold.
- Bake in preheated oven for 10 minutes or until they look dry on the surface. Let it cool completely in the mold.
Ingredients
For Creamy Mint Filling
- 1 Cup of coconut milk (235ml), I like Trade Aid brand
- 1-2 Tbsp Light syrup (agave, coconut or rice)
- 1 Tsp lemon juice
- 1,5 Tbsp Agar-Agar powder
- Few drops of Vanilla Extract
- Few drops of peppermint extract or peppermint oil
+ 100g Chocolate chips for coating
+2 Tbsp Coconut oil
Proportion for peppermint extract or peppermint oil not given, it can be very different, depends of peppermint extract or oil that you use.
If your recipe calls for peppermint extract, but you have none on hand, you can substitute in peppermint oil. Add a few drops, mix well and taste the mixture. Determine if you need to add more oil. Essence and oils can vary in intensity of flavor. Add additional drops until you are pleased with the flavor.
And just a reminder, when using essential oils for cooking, only use essential oils suited for use in food.
Directions
- In a saucepan pour coconut milk. Bring to a boil. Add agave syrup and agar-agar powder. Mix well using a wooden spoon and gently simmer for about 5 minutes. Turn off the heat. Add vanilla extract, lemon juice, mint essence and mix well. Let the mixture to cool for few minutes. Attention, agar thickens very quickly. If it happened you can heat it again.
- Divide cookies into two parts. Place the first part of cookies into silicone molds. Pour over cream filling. Put in the fridge for about 30 minutes to set.
- Sandwich together each cookie with a coconut souffle cookie. Press together slightly.
- Melt chocolate chips using a double boiler. I used no sugar added Dark Chocolate
sweetened with Stevia. Add coconut oil and mix well with a whisk. Wait a few minutes until chocolate begins to thicken. Take your cookies and dip into the melted chocolate. Put in the fridge for 30 minutes to set. Serve chilled. Keep refrigerated up to 7 days.
