Triple Choc Peanut Butter Caramel and Raspberry Jam Brownie Cookies


These treats are next level indulgent and completely dairy, refined sugar and refined flour free! They are the entertainer's secret weapon. Surprise your guests with this dessert cookie that will blow them away! Our Thriving Protein Classic Cacao makes an amazing substitute for flour in chocolate recipes, and we have substituted coconut oil and peanut butter in place of dairy butter. Voilà! dairy free deliciousness!

Note, if making the chia jam from scratch, we suggest making that step a few hours ahead or the day before.


Ingredients

2/3 cup peanut butter

1 egg

2 1/2 tsp vanilla extract

¼ tsp baking powder

1 punnet fresh raspberries

7 heaped tsp of chia jam, store bought or: 150g frozen raspberries, 1 tbsp warm water

PRODUCTS

2 cups The Wholefood Pantry Dark Chocolate Buttons

1/4 cup + 1 tbsp The Wholefood Pantry Coconut Oil

¾ cup The Wholefood Pantry Coconut Sugar

1 cup Thriving Protein Classic Cacao Choc

¼ cup The Wholefood Pantry Cacao

1 tsp The Wholefood Pantry Pink Himalayan Crystal Salt

10 The Wholefood Pantry Deglet Noir Dates, soaked for 10 minutes

1 tbsp The Wholefood Pantry Maple Syrup

2 tbsp The Wholefood Pantry Chia Seeds


1. To make the cookies, preheat the oven to 160C.

2. Place 1 cup dark chocolate buttons, 1/4 cup peanut butter, and 1/4 cup coconut oil in a heatproof bowl over a saucepan of simmering water and stir until the mixture is melted and smooth. Set aside.

3. Place the egg, coconut sugar and 1 tsp vanilla extract in the bowl of an electric mixer and whisk for 10 minutes or until pale and creamy. 

4. Stir through the chocolate mixture, protein, cacao, baking powder and 1/2 tsp of salt and remaining chocolate into the egg mixture. 

5. Spoon tablespoonfuls of the mixture, one at a time, onto baking trays lined with non-stick baking paper. Bake for 8-10 minutes or until puffed and cracked. Allow to cool completely on trays. 

6. Meanwhile, to make the filling, place dates, remaining vanilla, salt, coconut oil, 2 tbsp of peanut butter and maple syrup into a food processor, blitz until creamy. Roll into balls and store in the fridge to firm up. 

7. Make the chia jam by processing 150g frozen raspberries, chia seeds and warm water in a food processor until combined, allow to set for a few hours. 

8. Layer the cookies with a ball of the peanut butter caramel, chia jam, fresh raspberries and a tsp of peanut butter. 

Makes 14 individual cookies or 7 cookie sandwiches. 

Products

Organic Dairy Free Dark Choc Buttons

Organic Dairy Free Dark Choc Buttons

On Sale $9.95

Organic Cold Pressed Coconut Oil

Organic Cold Pressed Coconut Oil

$16.95

Organic Coconut Sugar

Organic Coconut Sugar

From $6.95

Thriving Protein Classic Cacao Choc

Thriving Protein Classic Cacao Choc

From $49.95

Organic Cacao Powder

Organic Cacao Powder

On Sale from $7.95

Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt

$6.95

Organic Deglet Nour Pitted Dates

Organic Deglet Nour Pitted Dates

On Sale $6.95

Organic Chia Seeds

Organic Chia Seeds

$7.95