I so wanted to post this yesterday, but the day got away from me. I then tried to post this morning, but I ran out of time before I had to head out to teach, then yoga, then yoga teacher training...
Uh... better late than never?1
So V-Day is soon approaching, and although, I'm not really one to get swept up in the "festivities", I thought I would step out of my box, and create a V-Day themed treat.
The idea that popped into my head was ridiculously simple - a classic V-Day sweet, but with a little twist. It's even simple enough to make with kiddos... Oh, and also I made TWO versions: a baked version and a raw food version.
Yep. Not only did I make a V-Day recipe, but I took it a (small) step further and made two. How's that for stepping out of my (heart-shaped2) box?
For the baked version, I simply used my basic shortbread recipe, topped with 100% fruit strawberry preserves, and homemade chocolate.
The raw version is a teensy bit more involved, but still surprisingly simple - you will need a dehydrator, though. I was thinking about ingredients for a raw, nut free shortbread cookie; when it finally struck me, I thought it was so obvious, I could scarcely believe I'd had to stop and think... Coconut (obviously) and FLAX!
I layered the strawberry after the cookies were finished baking/dehydrating. However, feel free to spread the strawberry preserves on the cookies half way through baking/dehydrating to create a more solid strawberry layer.
So which one should go first? Hmmm.... OK; Baked.
Chocolate Covered Strawberry Cookies
- 3/4 Cup (85g) Sorghum Flour
- 1/4 Cup (30g) Tapioca Flour
- 3 Tbsp (30g) Coconut Palm Sugar
- 1 tsp Baking Powder (or DIY)
- 1/4 tsp Sea Salt
- 1 Chia Egg (1T ground chia + 3T filtered water)
- 3 Tbsp (45g) Earth Balance Coconut Spread(softened)
- 2 tsp Vanilla Extract
- 100% fruit Strawberry Preserves
- Easy Chocolate - see recipe below (you can also melt down 3/4 cup of Semisweet Chocolate Chips)
Prepare your chia egg, and set aside.
In a mixing bowl, thoroughly combine the first 5 dry ingredients.
Add the chia egg, earth balance and vanilla, and mix well. The dough should be smooth but somewhat stiff. Cover the bowl, and place it in the refrigerator to chill for 20-30 minutes.
While your dough is chilling, you can prepare your chocolate (or melt your chips using a double boiler):
(enough to top 12 average-sized cookies)
Gently warm coconut oil, until it becomes liquid (if it isn't already).
- 1 1/2 Tbsp (20g) Extra Virgin Coconut Oil
- 4 Tbsp (20g) Unsweetened Cocoa or Raw Cacao Powder
- 2 Tbsp (40g) Raw Coconut Nectar or Agave (OR 20 drops of liquid stevia, and increase coconut oil to 2T)
- Pinch Sea Salt
Stir in the sweetener and a pinch of salt. Then add the cocoa powder and stir until the sauce is smooth and even.
Remove half of your chilled dough from the fridge, and place between two sheets of parchment paper. If you prefer, you can also lightly dust a work surface (and rolling pin) with tapioca flour.
Using a rolling pin, roll out the dough to approx. 1/4" thickness.
Remove the top layer of parchment, and cut out the cookies, using a heart-shaped cookie cutter (or any shape you like, really). Peel away the excess dough, and roll it into a ball to re-use.
Repeat the process, until all of the dough has been used. While working, pop the dough in the fridge for a bit, if it gets too soft and sticky.
Carefully transfer the cookies to an ungreased baking sheet, and bake for 10-12 minutes or until lightly browned. Don't overbake. The cookies will continue to firm up as they cool.
Once the cookies are cooled, spread an even layer of strawberry preserves over the tops of the cookies, and then drizzle/spoon/pour your chocolate over the preserves.
Chill the cookiesin the fridge for a few minutes, to allow the chocolate to solidify.
*Easy Chocolate can be used right away as a sauce, or spread onto parchment paper and chilled for a solid chocolate treat.
If drizzled over a yummy vegan frozen dessert, it will also solidify into a crisp chocolatey shell.
Aaaaaand.... here we go! Recipe #2:
RAW Chocolate Covered Strawberry Cookies
For the cookies...
- 1/2 Cup (40g) Shredded Coconut
- 1/4 Cup (25g) Golden Flaxseeds (or 1/2 cup golden flax meal)
- 1 small (100g) Apple (any variety you prefer; peeled)
- 1 1/2 Tbsp (30g) Coconut Nectar
- 1 tsp Vanilla
- 1/4 tsp Sea Salt
- 2 Cups (200g) Strawberries
- 1/4 Cup (40g) Dates
- 2 Tbsp (10g) Ground Chia
In a mini blender, using the grinder blade, process the coconut and flax seeds together until they reach the consistency of a slightly coarse flour. A coffee mill will also work for this step.
Pour the mixture into a mixing bowl
Peel and chop the apple. Add the apple to food processor along with the coconut nectar, vanilla and salt, and puree until very smooth.
Add the apple puree to the "flour" mixture, and mix well. Let the batter sit for a few minutes to allow the flax to thicken it into more of a dough.
Shape your cookies onto the dehydrating sheet/teflex sheet using this method:
Place a cookie cutter onto the dehydrator sheet, and spoon a small amount of dough into the cutter. The amount will depend on the size of your cookie cutter. You want enough to form 1/4" thick cookies.
Spread the dough evenly inside the cutter. You'll initially have to guestimate the thickness, but after two or three, it'll be a cinch.
Gently lift the cutter from the cookie, and repeat with the rest of the dough.
No need to be generous with the spacing; the cookies can be placed pretty close together, provided they're not touching.
Dehydrate for 8-12 hours. The cookies should be fairly firm, but still soft in the center and a bit tacky on the bottom.
Gently - very gently - loosen the cookies from the sheet and turn them over. Transfer the cookies to a mesh dehydrator sheet (still top side down), and dehydrate for 8-12 more hours.
If you don't have a mesh sheet, they can be left on the teflex sheet or placed directly onto the dehydrator tray.
The cookies will be crisp outside and a bit soft inside; I like them that way, but if you prefer a crisper cookie, just dehydrate them for an extra couple of hours.3
Once your cookies are ready, prepare the Raw Strawberry Preserves by combining strawberries, dates and ground chia in a food processor or high powered blender until smooth. Set the mixture aside to thicken, while you prepare the Easy (Raw) Chocolate.
Just like the baked cookies, spread an even layer of raw strawberry preserves over the top of the cookie, then drizzle/spoon/pour your chocolate over the preserves. Chill the cookies in the fridge for a few minutes, to allow the chocolate to solidify.
I prefer the cookies with the "chocolate covered strawberry" on the top, although I did toy with a sandwich version, which was pretty good.
If that idea strikes your fancy, simply spread the strawberry and chocolate onto the bottom side of a baked cookie, and cover with another cookie - bottom side down - , so that the tops of the cookies are facing the world.
For the raw cookies, do the same thing, but make the sandwiches top side in.
1. Yes; that may be trite, but it sorta makes me feel better.
2. TWO references in one - much like this post.
3. Seriously though, you've already been waiting nearly 24 hours. I guess, at that point, two more hours won't matter, but I'd rather eat some cookies.