These four-bite treats are sure to be a hit with all the coconut lovers out there. It combines two of my favorite things: chocolate and coconut (you know my love for chocolate)
Say with me CHOCOLATE!
The filling of these soft chocolate cookies is a simple mixture of shredded coconut, coconut nectar, heart-healthy coconut oil and a bit of coconut milk to hold it together.
And although you can certainly serve them just plain sexy, I really recommend to consider adding a sprinkling of raw cacao powder and cacao nibs on top of the finished cookies. It adds a little more bitter-toned flavor and helps to balance out the sweetness of the filling.
These mounds cookies are a quick and easy solution for getting your chocolate fix, without too much effort or mess in the kitchen (they are super easy to make, although you will need a food processor). Best thing about them? You probably already have all the ingredients in your pantry as you’re reading this post.
Enjoy, and share them maybe
- FOR COOKIES:
- ½ walnuts
- ½ cup almonds
- ½ cup soft dates
- 1 tbsp chia seeds
- 2 heaped tbsp hulled hemp seeds
- ¼ cup raw cacao powder
- 1 tbsp cacao butter, melted (or coconut oil)
- + extra cacao powder for dusting
- FOR COCONUT FILLING:
- ¾ cup shredded coconut
- 1 tbsp coconut oil
- 1 tbsp coconut nectar
- 2 – 3 tbsp coconut milk
- FOR COCONUT FILLING - Combine all the ingredients in the food processor and process until stick together.
- FOR COOKIES - Combine all the ingredients (except chia and hemp seeds) in the food processor and process (stop periodically to scrape down the sides and help the mixture turn over) until a ball of dough begins to form. Add remaining ingredients and pulse a few times. Remove from food processor and form into a loaf (roll flat with a rolling pin). Then use cookie scoop or large tablespoon to form a cookie dough, larger than the coconut balls. Flatten it between your palms into a disk shape then put the coconut ball in the center. Pull the cookie dough up around the coconut center and pinch it together at the top. Roll it between your hands to get the cookie completely round. Place the cookies on parchment paper, store them in an airtight container in the fridge and use within 5 days.
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