We are all getting into the holiday spirit in many different ways. I wanted to make something festive to give to our employees but also I have been noticing how many holiday parties there are this time of year. In addition to offering a lovely collection of gift boxes that you could bring, I wanted to create something easy, festive, healthy and energizing that would be a great addition to a holiday party or potluck. There is nothing quite like chocolate and peppermint in the winter, why does it work so well?? As a celebration of the return of our Peppermint Chocolate sauce, it seemed like a no brainer to make a Thumbprint Cookie. Enjoy!
Chia Chocolate Thumbprints With Chocolate Peppermint Sauce
Prep Time: 15 Minutes
Dehydrating Time: 10 Hours
Cooking Time (If you do not have a dehydrator or want to do this quick!): 30 Minutes
Cooling Time: 1 Hour
Makes approximately 16 cookies. More or less can be made depending on the size of each cookie.
Ingredients:
2 Cups Almond Meal
1 Cup Shredded Coconut (Or Coconut Flour)
1/2 Cup Cacao Powder
1/2 Cup Agave
1/3 Cup Coconut Oil (lightly melted)
1/4 Cup Chia Seeds
1 Teaspoon Alcohol Free- Liquid Vanilla
1/4 Teaspoon Himalayan Salt
Peppermint Chocolate Sauce
*For all ingredients I use organic and raw if possible. If you have other variations, they can certainly be substituted.
-Combine all of the dry ingredients into a food processor. A regular mixer could be used as long as the coconut is processed into a flour consistency first. You can use one or the other. Process dry ingredients until thoroughly combined and stop.
-To melt the coconut oil, take the amount needed and place in a small bowl of warm water. Wait until the oil has become mostly liquified.
-Combine Agave, Coconut Oil and Vanilla separately.
-Turn the food processor on again and slowly add the liquid ingredients. Process until the "batter" has formed together and is starting to ball up inside the processor. This will be the same for a mixer.
-Once the batter is created, take a small clump of it, form it into a ball and then flatten with your palm on a dehydrator tray (with a teflex sheet) or a cookie sheet. I recommend gloves for this part, unless you love getting messy in chocolate! Continue until all of the batter is used up.
-Take the top of your thumb and poke a strong indent in the middle of each cookie without poking a hole!
-With a teaspoon, carefully spoon enough peppermint chocolate sauce to fill the indent in each cookie. An alternative to chocolate sauce could be any kind of fruit preserves, jam or even nut butter. Although I will say that the peppermint really makes these festive!
-Place the dehydrator tray in your dehydrator and dehydrate at 115 degrees for 10 hours. For the oven, set your oven for the lowest temp it can be at and bake for 30 minutes. Leaving the oven door cracked open is best. For both dehydrating and cooking, the goal is to take some moisture out of the cookies so they can stay formed. They must be cooled before serving.
-Be careful with serving. You don't want to stack the cookies piled high because you may indent the chocolate sauce. I recommend serving them on a small tray so they can be spread out and ready to eat!
Happy Holidays!
No comments:
Post a Comment