Chocolate Cookie
120g ground almonds
100g coconut sugar
140g oat flour (rolled oats ground into flour in high speed blender or coffee grinder)
65g lucuma
100g cacao or cocoa powder
50g maple syrup
5g tamari
70g cacao butter, melted
90g water or as needed to form dough into a ball
Method
- In a food processor blend the first set of ingredients just to combine well
- Add the cacao butter and a little water at a time until the mix comes together into a ball, but not a very wet one. You’ll be rolling this dough out, so it should be firm but moist.
- Roll the dough out between two pieces of teflex or greaseproof paper to a 1/4 inch thickness or so
- Cut into 3-4 inch rounds, using a cookie cutter or a ring mould, and place onto a greaseproof paper lined tray
- Repeat until all the dough has been used up and then pop the tray of cookies into the fridge to set firm – this only takes about 15 minutes
- Make the manna and frostings while they set
Coconut Manna
350g shredded/desiccated coconut
Method
- In a high speed blender with a tamper stick, blend the coconut until it turns to a smooth creamy butter consistency. This should only take about 1 minute on high speed (/li>
- Transfer to a bowl or jar for these recipes or, as a stand alone ingredient to have around the house, store in a jar or container for months
Vanilla Frosting
150g coconut manna
30g maple, to taste
75g warm water, or as needed
(follow steps as below for chocolate cream)
Chocolate Frosting
150g coconut manna
50g maple
5g tamari (optional for depth of cacao flavour)
30g cocoa/cacao powder
75g warm water, or as needed
Method
- In a high speed blender combine all but the water, just to get the mix turning over in the blender
- Remove the lid and, with the blender on low – med speed, slowly drizzle in the warm water. The mix will thicken slightly and then you’ll see it go lighter in colour and creamier in consistency. That’s when it’s done.
- Pour some of the vanilla icing into a sandwich baggie and allow it to sit for 5 minutes or so just to thicken up a bit.
- Remove the set cookies from the fridge and spoon on some of the chocolate frosting, about 1 tbsp worth, and swirl it around or spoon it so it cover the cookie, but leaves 1/8 inch free on the sides
- Cut a very small edge of the baggie that you put your vanilla frosting into off and carefully pipe 3-4 lines of white frosting over the chocolate frosting
- Drag a toothpick through the lines in three even places and then drag it in between those lines in the opposite direction (click here for some step by step photos and different decorating / marbling techniques)
- After each cookie is decorated, pop them in the fridge for the frosting to set up (about 20 minutes or so) and then you’re ready to chomp away.
- The frosting will not be solid if the cookies are left at room temp, so keep them in the fridge.
- Frosting and frosted cookies will keep in the fridge about 4-5 days
