Chocolate, coconut and raspberry cookies

Chocolate, coconut and raspberry cookies

Total: 3 hr 42 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 410 kcal
, Fat: 27 g
, Carbohydrate: 38 g
, Protein: 7 g

I love Mailänder and Brunsli cookies, but sometimes at Christmas I just have to have something really different. The homemade raspberry filling in these cookies scores top marks thanks to the superfood chia seeds, and goes together perfectly with the coconut filling.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Coconut filling

1 tin coconut milk, 400 ml (e.g. BLUE ELEPHANT)
1 tbsp maple syrup

Dough

110 g spelt flour
1 tsp baking powder
¼ tsp sodium bicarbonate
1 tbsp cocoa powder
25 g coconut palm sugar
¾ dl maple syrup
100 g white almond cream (e.g. KARMA)
½ tsp vanilla paste
1 pinch salt
2 tbsp water

Raspberry filling

120 g raspberries (fresh or frozen)
2 tbsp chia seeds
2 tbsp maple syrup

Shaping, baking and glazing the cookies

150 g dark chocolate, in pieces
2 tbsp coconut oil (approx. 20 g)
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How it's done

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Coconut filling

Place the tin of coconut milk in the fridge over night. Use a spoon to remove the solidified top part of the milk, mix this with the maple syrup to make the filling and spoon into a piping bag and refrigerate.

Dough

Mix the baking powder, sodium bicarbonate and cocoa in a bowl. In a second bowl mix the coconut flower sugar with the maple syrup, almond cream, vanilla and salt, then add to the dry ingredients together with 2 tsbp. water (or a little more if required) and mix to form an even dough.

Cover the dough and chill for approx. 1 hr.

Raspberry filling

Place all the ingredients into a pan and simmer for approx. 10 mins. while stirring with a whisk, then leave to cool.

Shaping, baking and glazing the cookies

Divide the dough into 16 equal pieces, roll into balls and place these onto a baking tray lined with baking paper leaving sufficient space between them, then wet your fingers and press the cookies flat.

Bake: for 10-12 mins. in the centre of an oven preheated to 175°C.

Leave the cookies to cool. Spread half the cookies with the raspberry filling, then pipe on the coconut filling. Place the remaining cookies on the top of the filling. Chill the cookies for approx. 2 hrs.

For the glaze melt the chocolate and coconut oil over a low heat, pour over the cookies and leave in the refrigerator to set.

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