READER REPORT:

Recipe: Gluten-free chocolatey goodness

WENDY HAY
Last updated 05:00 12/08/2014
Double chocolate coconut cookies with bitter chocolate ganache
GET IN OUR BELLIES: Double chocolate coconut cookies with bitter chocolate ganache

Related Links

Got a great gluten-free recipe? Recipe: Kumara & banana muffins Recipe: Gluten-free beef stew

Relevant offers

Readers' Recipes

BBQ greats: Chorizo and prawns Recipe: Fruity gluten-free muffins Recipe: Budget, feel-good stir fry Gluten-free pizza with cauliflower base Recipe: A dessert even Fools can make Recipe: Macadamia, cashew and apricot bars Recipe: Salmon snacks for the gluten-free Recipe Healthy Ferrero Rocher bliss balls Shepherd’s pie with sweet potato topping Raw and dairy-free olive sunburgers

NEED TO KNOW

Main ingredient Chocolate
Type of dish Biscuits
Course Snacks
Cooking time <30 min
Serves/makes 20 cookies
Special options Gluten-free

Just because something is gluten free and doesn't have flour and heaps of refined sugar in it doesn't mean it can't taste absolutely sensational.

Double chocolate coconut cookies with bitter chocolate ganache

1 1/2 cups almond flour (blanched)
1 cup desiccated coconut
1/4 cup cocoa (or cacao powder)
1/4 tsp salt
1/2 tsp baking soda
1/2 cup (125g) butter, melted
1/4 cup coconut sugar or honey
1/3 cup chocolate, good quality 70% or higher, chopped into chunks or chocolate chip
Bitter chocolate ganache icing
100g good quality 85% chocolate, chopped (if you prefer a less bitter taste use 70%)
100mls cream (double, whipping or what ever you call it where you are and grass fed)

1. Pre-heat oven to 180c.
2. Combine all dry ingredients accept for the chocolate chunks.
3. Melt butter (and honey if using instead of coconut sugar).
4. Stir butter mix into dry ingredients.
5. With a sharp knife chunk up your chocolate. Add chunked chocolate to the mix and stir through well.
6. Roll heaped tablespoons of the mix into balls.
7. Place onto 2 baking sheets lined with cooking/parchment paper.
8. Flatten with fork or your hands.
9. Bake for 10 - 12 mins.
10. Leave to cool for 2 mins
11. Carefully slide the cooking/parchment onto a wire cake rack and leave to cool completely.
12. For the ganache Gently heat the cream on a low heat, do not allow to boil.
13. Remove from heat when small bubbles start forming.
14. Stir in your chocolate and beat until all melted.
15. Place in fridge until it has thickened enough to spread.
16. Once the cookies are cold spread spoonful's of chocolate ganache over each cookie and sprinkle with long shreds of coconut.

Ad Feedback

paleowithcream.com


View all contributions

Ratings & Reviews

Recipe search

Special offers

Featured Promotions

Sponsored Content