Decadent and rich and goes perfect with coconut ice cream
These cookies are super rich, easy to make and require no fancy equipment. The recipe below is for a whole sheet pans worth which yields a lot of cookies, but you could easily divide the recipe in half.
4 cups almond flour
4 cups raw cacao powder
1 1/2 maple powder (found here)
1/2 tsp sea salt
1 1/2 cups coconut butter/oil, warmed to a liquid
2 tbsp peppermint extract
2 1/2 tsp vanilla extract
In a large bowl, combine the almond flour, cocoa powder, maple powder, and salt.
In a separate bowl, combine the coconut oil with the peppermint and vanilla extracts. Then add this mixture to the dry ingredients and combine well to form a dough.
Press the dough evenly into a parchment lined sheet pan. Place the pan in the fridge or freezer to chill.
Prepare the chocolate oil:
1 1/4 cups coconut butter/oil, warmed to a liquid
1 1/2 cup raw cacao powder
5 tbsp maple syrup
pinch of sea salt
Mix all ingredients well until it forms a chocolate oil.
Take the chilled sheet pan out of the fridge and pour 1 cup of chocolate oil over the cookie dough, making sure that the oil covers the surface evenly. Return the pan back to the fridge or freezer to chill and set the chocolate.
Once chilled and hardened, grab the hardened cookie mixture by the parchment paper and flip over onto the pan, allowing for the other side to face up. Pour the rest of the chocolate oil evenly onto the surface and place back into the fridge or freezer to harden.
In about 10 minutes, remove the pan and with a sharp knife, cut into bars before the mixture has become too hard. Keep the bars in a covered container in the fridge or freezer. Makes 40-60 bars.
Recipe from Living Raw Food, by Sarma Melngailis.