Hey, Chocolate Lovers! A blogger Leno REGUSHADZE, crazy-cucumber.com, knows how to make you happy!
Meet Leno! She is a professional photographer from Moscow living in New Zealand.
She spent 3,4 years on Bali, cooking, shooting and inspiring by beautiful food of this island. So if you need a piece of advice how to cook balinese flower, make coconut milk or you are trying to understand what is this weird asian vegetable, Leno is happy to help.
She used to work for Campur Asia cafe on Bali as a pastry maker and she can teach how to make a dessert healthy, tasty and good looking.
DARK CHOCOLATE COVERED VEGAN PEANUT BUTTER COOKIES
For Almond Crust:
- 50 g almond meal
- 15 g dessicated coconut
- 60 g medjool dates
- 1 tsp extra virgin coconut oil –
- 1/2 tsp vanilla extract
- pinch of himalayan pink salt
For Peanut Butter filling:
- 100 g whole peanut butter
- 1-2 tbs maple or date syrup
For Chocolate Covering:
- 80 g 70% dark chocolate chips (based on cacao butter, no palm oil, no vegetable fat)
- 1 1/2 tsp extra virgin coconut oil
- 6 cashew nuts halves
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.
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.
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.
More video – here