| Coconut Chocolate Thumbprint Cookies |
Author: Jody Engstrom
Prep time: 15 mins
Total time: 15 mins
Grain-free, gluten-free, dairy-free. Originally posted on livingnutrition.com.
Ingredients
- for the cookies:
- 1 cup shredded unsweetened coconut
- 3 TBS coconut nectar, honey or maple syrup
- 2 TBS softened coconut oil or butter
- 1 tsp vanilla extract
- a pinch of salt
- for the chocolate ganache:
- 2 TBS coconut oil, melted
- 1 TBS raw cacao powder or cocoa powder
- 1 TBS coconut nectar, honey or maple syrup
- a few grains of salt
Instructions
- Put all of the cookie ingredients in the food processor and process until mixture sticks together. Scoop into 1 TBS sized balls. Place in the fridge for 5 minutes while you prepare the chocolate filling.Mix everything for the filling, in a shaker bottle or small blender until emulsified. Set aside.
- Remove the coconut balls from the fridge and flatten them into more of a cookie shape. Create an indentation in the middle of each cookie for your chocolate ganache.
- Carefully spoon the chocolate ganache into each indentation. Return to the fridge for 5 min for the ganache to set.
- Enjoy! No Baking Required!
Recipe by Oven Love at https://www.ovenloveblog.com/coconut-chocolate-thumbprint-cookies-guest-post/