Nutrition Facts
3 servings
3
Recipe for Raw Chocolate Coconut Cookies Gluten-Free
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A raw cacao and coconut cookie, who would have believed it? It's gluten-free, lactose-free, and vegetarian. This healthy, easy, and quick cookie will surprise even the most indulgent taste buds!
For the chocolate biscuit
30 Unsweetened cocoa powder
50 Almond powder
60 Coconut flour
4 Date
3 Liquid coconut oil, heat it in a water bath if needed.
1 pinch Flower of salt
For the coconut filling
200 coconut butter
For the decoration
1 pinch Grated coconut
Directions
1
Prepare the dough. In a blender, mix all the ingredients until you obtain a ball of dough. Roll out (not too thinly: about 3-4 mm thick) the dough between 2 sheets of parchment paper. Cut out about 7 rounds using a cookie cutter or press an imprint with a large glass and cut out the rounds with a knife. Rework the scraps of dough into a ball, then roll out again between the 2 sheets of parchment paper until the dough is used up. Place the rounds of dough on a baking paper on a flat plate or a cutting board and let them set in the fridge for a little while (just enough time to prepare the filling, about 10 minutes).
2
Prepare the filling. Pour all the ingredients into a bowl and blend with an immersion blender until you achieve a smooth and creamy mixture.
3
Layering: spread the filling over all the rounds except one. Stack the rounds covered with filling, finishing with the last one without cream. Sprinkle with shredded coconut for decoration.
4
To finish, tip: do not try to spread the cream on the biscuits by stacking them as you go, as this would squash the cream and your cake would be flat.
Ingredients
For the chocolate biscuit
30 Unsweetened cocoa powder
50 Almond powder
60 Coconut flour
4 Date
3 Liquid coconut oil, heat it in a water bath if needed.
1 pinch Flower of salt
For the coconut filling
200 coconut butter
For the decoration
1 pinch Grated coconut
Directions
Directions
1
Prepare the dough. In a blender, mix all the ingredients until you obtain a ball of dough. Roll out (not too thinly: about 3-4 mm thick) the dough between 2 sheets of parchment paper. Cut out about 7 rounds using a cookie cutter or press an imprint with a large glass and cut out the rounds with a knife. Rework the scraps of dough into a ball, then roll out again between the 2 sheets of parchment paper until the dough is used up. Place the rounds of dough on a baking paper on a flat plate or a cutting board and let them set in the fridge for a little while (just enough time to prepare the filling, about 10 minutes).
2
Prepare the filling. Pour all the ingredients into a bowl and blend with an immersion blender until you achieve a smooth and creamy mixture.
3
Layering: spread the filling over all the rounds except one. Stack the rounds covered with filling, finishing with the last one without cream. Sprinkle with shredded coconut for decoration.
4
To finish, tip: do not try to spread the cream on the biscuits by stacking them as you go, as this would squash the cream and your cake would be flat.
Notes
-
Marine
Magnificent, I recommend it. -
Nathabidoune
Why stack all the circles? Wouldn't it be better to have 2 chocolate circles with filling in the middle?
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