CHOCOLATE-COATEDRAW
COOKIESWITHRASPBERRY
& COCONUT FILLING
MAKES 10
INGREDIENTS
125graspberries
1 Tbspwhitechiaseeds
200g 70 percentdarkchocolate, melted
2 tspmeltedcoconut oil
OATCOOKIES
¾cuprolledoats
¾cupalmonds
2 Tbspnaturalalmond butter
½cupraisins
1 Tbspmaplesyrup
COCONUTFILLING
¾cupdesiccatedcoconut
½cup(125ml)coconut cream
1 Tbsp coconut oil
1 Tomaketheoatcookies,line a large tray with
non-stick baking paper.
2 Placetheoats,almonds,almondbutter,
raisinsandmaplesyrupina foodprocessor
andprocessfor2-3minutesor until the
mixture comes together.
3 Turnoutthedoughandrolloutbetween
2 sheetsofnon-stickbakingpaperto4mm
thick.Refrigeratefor 10 minutesoruntilfirm.
Removethetopsheetofpaperand,usinga
5.5cmroundcookiecutter,cut 20 roundsfrom
thedough,re-rollingif necessary.Placethe
rounds on the tray and refrigerate until needed.
4 Placetheraspberriesina smallbowland
crushwitha fork.Addthechiaseeds,mixand
set aside for 30 minutes or until thickened.
5 Forthecoconutfilling,placethecoconut,
coconutcreamandcoconutoilina blender
and blend until well combined and fluffy.
6 Top1 oftheoatcookieswith1 tspofthe
raspberry mixture and 2 tsp of coconut filling.
7 Sandwichwithanotheroatcookie.Return
tothetray.Repeatwiththeremainingcookies,
raspberryjamandfilling.Refrigerate for
20 minutes or until firm.
8 Placethemeltedchocolateandcoconutoil
ina smallbowlandmixtocombine.Dip1 of
thecookiesinthechocolate,shakingoffany
excess,andreturntothetray.Repeatwiththe
remainingcookiesandchocolate.Refrigerate
for 10 minutes or until just set, before serving.
CHOCOLATE MOUSSE SLICE
MAKES 20INGREDIENTS
1½cupsrolledoats
1 cupdesiccatedcoconut
1 cupgroundalmonds
15 softfreshdates,pitted
80gunsaltedbutter,melted
½cuprawcacaoorcocoa powder, plus extra
fordusting(seenote)
CHOCOLATEMOUSSETOPPING
2 x 400mltinscoconut cream, refrigerated
overnight(seetip)
⅓cuprawcacao or cocoa powder, sifted
(seenote)
¼ cup icing sugar, sifted1 Preheatovento160°C.Linea 20cmx 30cm
slice tin with non-stick baking paper.2 Placetheoats,coconut,groundalmonds,
dates,butterandcacaoina foodprocessor
andprocessfor3-4minutesor until the
mixture comes together.3 Pressintothebaseofthetin,usingthe
backofa spoon,andsmooththetop.Bakefor
20 minutesoruntilfirm. Set aside in the tin to
cool completely.4 Tomakethechocolatemoussetopping,scoop
thefirmcoconutcreamfromthetopofthetins
intothebowlofanelectricmixer,discarding
theliquid.Addthecacaoandicingsugarand
whisk for 1 minute or until combined and firm.5 Spreadthetoppingontothecooledbase
andrefrigeratefor1 houroruntilset.Remove
fromthetin,dustwithextracacaoandsliceto
serve.Thisslicewillkeepforupto5 days in an
airtight container in the fridge.> NOTEAvailableinnibsandpowderform,raw
cacaocomesfromthesamecacaobeansasregular
cocoa,butis derivedviacoldpressing.Thismeans
it canretainmoreantioxidantsandenzymes.Rich,
darkandpleasantlybitter,rawcacaocanbefoundin
supermarkets,organicshopsandhealthfoodstores.
> TIPRefrigeratecoconutcreamforatleast6 hours
or overnight to allow it to separate; don’t shake tins.TIP
Thesecookieswill
keeprefrigeratedin
anairtightcontainer
for up to 3 days.yhg| 121F