These little chocolate delights called cookies are super easy to make and so tasty!!
Adding a little salt to the top of your cookie might seem all wrong but when combined with dark chocolate it is a feast for your tastebuds and will unfortunately leave you wanting another cookie…
You can’t go wrong by choosing either the raspberry or orange version. A double batch could also be produced so you have an even amount of both to taste.
Initial inspiration for these cookies came from Chloe Harris of Foodie Cafe. If you don’t already follow her on social media – I would suggest doing so as she is always sharing recipe ideas, restaurant tips and she also caters retreats if you feel like a foodie getaway!
Makes 8 cookies.
- 50g dates
- 100g ground almonds
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 50g whole almonds, chopped
- 50g 70% dark chocolate
- Sea salt
Raspberry version:
- 120g raspberries
Orange version:
- zest and juice of 1 large orange
- Cover the dates with boiling water and allow to soften for 20 minutes.
- Place the ground almonds, 100g raspberries or the orange zest and juice, vanilla, cocoa and baking powder in a food processor or large tall jug if using a stick blender.
- Drain the softened dates and add to the mix.
- Blitz all the ingredients until a smooth paste is formed. Scrape down the sides and blitz again to ensure all combined. Stir through the chopped almonds.
- Place in the fridge for 10-15 minutes.
- Preheat an oven to 200°C/180°C fan/400°F and line a baking tray with parchment.
- Remove the mix from the fridge and create 8 round cookie shapes on the baking tray with tablespoonfuls of the mix.
- Bake in the oven for 8-11 minutes until cooked through.
- Allow to slightly cool on the baking tray for a few minutes before removing and cooling fully on a wire rack.
- Melt the dark chocolate in a heatproof bowl over a pan of simmering water.
- Dip one side of each cooled cookie into the chocolate, sprinkle over some sea-salt and the reserved raspberries.
- Store in an airtight container or in the fridge for up to 3 days.
