Post by Jo @ including Cake
I have a bit of an obsession with the coconut cream that topped the chocolate shake...since discovering its simplicity and versatility it's been popping up in various forms on my blog!
It is so versatile, as depending on what proportions of yogurt or milk (I use dairy free versions) to the coconut flour you use, it gives such difference results. Here, it takes on the role as a creamy sandwich filling studded with raspberries. I have made flattened versions of these chocolate quinoa cookies, but you could alternatively opt for any favourite cookie recipe. I have given the cookie and cream recipes below...both are quick and easy!
Snack or dessert...? You decide!
Recipe: Raspberry cream
Makes approx. 3/4 cup (you'll likely have some left over unless you double the cookie recipe)
½ cup yoghurt (I use soy)
2 tbs fine coconut flour
Stevia or syrup to taste
A few drops vanilla or almond extract- optional
Handful frozen raspberries- crushed
Combine all ingredients, other than raspberries in a small bowl and mix together well. Let sit for a few seconds and test the consistency (coconut flour absorbs a lot of liquid), add more wet or dry ingredients as needed. You want the mixture to be thick liek a clotted cream.
Add the raspberries last frozen raspberries work best as they hold on to their shape and colour better, light crumble the berries as you mix them through. You can let the cream sit for a short while to let the raspberries defrost if you prefer prior to serving.
Recipe: Chocolate quinoa cookies
Makes 8 small cookies (4 sandwiches)
1 cup cooked quinoa
¼ cup peanut butter (add a pinch of salt if not salted)
¼ cup homemade date syrup and a pinch of stevia or 3tbs agave syrup
¼ cup unsweeteneed dessicated coconut flakes
¼ cup cocoa nibs or dark choc chips
3 tbs cocoa powder
Mix the peanut butter and date syrup and melt a little in a the microwave on low power if not already drippy. Mix through the remaining ingredients until fully coated.
Scoop into fat cookie dollops and flatten evenly onto a lined baking sheet. Bake at a fairly low temperature (I opted for 160C so as not to risk burning the date syrup) for 10-15 minutes until slightly golden. The cookies will be soft when they come out of the oven and will firm up to touch as they cool but remain soft in the centre.