Kids & Family

Little Captains Cookies

Original recipe by Perth Authors Judy & Jen of Beetroot in My Cake.

Raw, vegan-friendly, refined sugar free, gluten free, dairy free AND chocolatey? What’s not to love! Serve these chocolate treats up and watch the kids dive in!
 
Makes six medium sized cookies.

Ingredients
CRUST
320 g (1 cup) almonds, roughly ground
2 tbsp coconut oil
splash of date syrup
2 - 3 dates, soaked in hot water for 10 minutes
2 - 3 dried figs, soaked in hot water for 10 minutes
3 tbsp raw cacao powder
pinch of salt
 
FILLING
150 g (1 cup) coconut flesh
45 g (½ cup) desiccated coconut
30 g (¼ cup) coconut yogurt
35 g (¼ cup) coconut oil
2 tbsp agave/date/maple syrup
1 tsp vanilla essence
 
CHOCOLATE
100 g dark chocolate, melted
equates to one regular bar

All ingredients can be found in the Fresh Food Marketplace at Garden City. 

Method
CRUST
Combine all ingredients by hand or in a high-speed food processor.
Roll out between two sheets of parchment paper. Use a round object to cut out circles of desired size and refrigerate.
 
FILLING
Place all ingredients in a high-speed food processor until you have a silky smooth cream. Fill between two cookie crusts and dip into chocolate.
 
Refrigerate for at least two hours or overnight before serving.

 
Captains-Cookies.jpeg

Original recipe by Perth Authors Judy & Jen of  Beetroot in My Cake