Cookies and cream chocolate-dipped sandwich recipe

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  • Yield: 32 triangle cookie sandwiches

Ingredients

Chocolate Crust
  • 2 cups coconut flakes, macaroon-cut or fine-cut
  • ½ cup walnuts
  • ⅓ cup dates, pitted
  • 4–5 tablespoons raw honey (liquid or crystallized) or coconut nectar
  • 2 tablespoons lucuma powder
  • 1 tablespoon maca powder
  • ¼ cup plus 2 tablespoons cacao powder
  • ¼ teaspoon Himalayan salt
  • Pinch of cinnamon
  • Pinch of nutmeg
Vanilla Cream
  • ¼ cup coconut butter
  • 2 tablespoons coconut oil
  • 1 cup cashews, soaked for at least 1 hour
  • 2 tablespoons chia seeds
  • 1 cup coconut water or pure water
  • 1 vanilla bean, deseeded, or 1 teaspoon vanilla bean powder
  • ¼ cup raw honey (liquid or crystallized) or coconut nectar
  • Pinch of Himalayan salt
Chocolate Glaze
  • 1 cup cacao paste, chopped into small pieces
  • 1 heaping tablespoon coconut oil
  • 3 tablespoons sun-dried cane juice crystals or coconut sugar
  • Pinch of nutmeg
How to Make It
  1. Place coconut flakes and walnuts into a food processor, and mix until a fine texture forms.
  2. Add all remaining Chocolate Crust ingredients, and mix until combined and sticky.
  3. Line an 8 × 8-inch brownie pan with parchment paper, and press half of the Chocolate Crust mixture into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough. Remove parchment paper from top.
  4. Set aside other half of the Chocolate Crust mixture in a covered bowl.
  5. To make the Vanilla Cream, soften the coconut butter and the coconut oil by placing them into a glass jar in hot water, or melt over a double boiler.
  6. Place all Vanilla Cream ingredients into a high-power blender, and mix until smooth.
  7. Pour Vanilla Cream over the first layer of the Chocolate Crust, and freeze until hardened (4–6 hours).
  8. Then press the remaining Chocolate Crust over the top to form a sandwich, cover with parchment paper, then roll with a straight-sided glass until even. Remove parchment paper from top.
  9. Freeze for 1 hour more.
  10. Remove from the pan, place on a cutting board, and, with a sharp knife, slice into squares first, then triangles.
  11. Place into the freezer again until the Chocolate Glaze is ready. The bars should be completely hard before dipping into the glaze.
  12. To make the Chocolate Glaze, melt the cacao paste and the coconut oil over a double boiler.
  13. If using coconut sugar, powder it by blending in a spice grinder; or use a high-power blender to blend and powder 1–2 cups of sugar. Use 3 tablespoons for this recipe and reserve the remaining sugar for later use.
  14. Add cane juice crystals or coconut sugar and nutmeg to the melted cacao paste, and mix together.
  15. Dip frozen triangles halfway into the Chocolate Glaze, and let the glaze drip off for a few seconds.
  16. Place onto a pan lined with parchment paper, and freeze.
  17. Take out of the freezer 5–10 minutes before serving. Store frozen, in an airtight container.
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