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Vanilla cookies with raspberry jam and raw chocolate by @panaceas_pantry ❤️ .
Makes 6.
Biscuit
2/3 cup shredded coconut
2/3 cup raw cashews
2/3 cup almond meal
2 Tbsp + 2 tsp rice malt syrup
3 Tbsp coconut butter
½ tsp vanilla powder
2 Tbsp maca root powder
Chia Jam
½ cup frozen berries of choice (we used raspberries)
2 tsp rice malt syrup
2 tsp chia seeds
2 tsp lemon juice
1 tsp pure vanilla extract (if using vanilla powder add 1 tsp water)
Raw chocolate coating
¼ cup virgin coconut oil
1/3 cup raw cacao powder
2 Tbsp rice malt syrup
Instructions
For the biscuit
Combine the first 3 ingredients in a food processor and pulse until fine. Soften the coconut butter (to do this simply put the jar of coconut butter in hot water), once the butter is soft enough add the 3 Tbsp to the food processor, as well as your remaining ingredients and pulse until well combined. Squeeze/cut out your biscuits into your desired shape & set in the freezer.
For the chia jam
Combine all ingredients in a heavy based pot and cook on low heat for around 5 minutes, or until thickened (stir through out, to avoid burning). Turn off the heat and leave the jam to set and thicken, making the raw chocolate in the meantime.
For the raw chocolate
Melt your coconut oil over a low heat and combine with your cacao and rice malt syrup, whisking in a bowl to combine evenly.
To ensemble;
Dip half (3) of your biscuits in your raw chocolate, covering them completely. Set aside in the freezer to firm. Spoon your chia jam onto your chocolate coated biscuits and stick your plain biscuit on top, squeezing together. Allow your biscuit to completely soften before eating
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