No bake cacao and rasberry cookies

ciastka malinowe No bake cacao and rasberry cookies

Ingredients:

Cacao layer:
1 cup ground almonds
1/2 cup desiccated coconut
4 tablespoons raw cacao powder
5 tablespoons maple syrup (optionally date or agave syrup)
3 tablespoons coconut oil, melted
2 tablespoons water

Raspberry layer:

1 cup fresh or defrosted raspberries
1/2 cup desiccated coconut, ground
3 tablespoons marpe syrop
4 tablespoons coconut oil, melted

Instructions:

Combine all the cacao layer ingredients (except the water) in a food processor and mix them well.

ciastka malinowe 1 No bake cacao and rasberry cookies

Add two tablespoons of water to thicken it.ciastka malinone 2 No bake cacao and rasberry cookies
Shape the mixture into a ball and then roll it out on a piece of baking parchment. To prevent the mixture from sticking to the rolling pin, cover it with another sheet of baking parchment. Roll untill the dough is 3 cm thick.

ciastka malinowe 3 No bake cacao and rasberry cookiesciastka malinowe 4 No bake cacao and rasberry cookies

 

Use a round cookies cutter to cut out small discs, then transfer them into the freezer for 20 minutes.

ciastka malinowe 5 No bake cacao and rasberry cookiesciastka malinowe 6 No bake cacao and rasberry cookies
In the meantime combine all the ingredients for the rasberry filling in a food processor and process until smooth.

ciastka malinowe 8 No bake cacao and rasberry cookies

Transfer it to the freezer for 5-10 minutes.

Spread the filling on half of the discs, then top each with a second disc and press gently so the filling spreads to the edges.

ciastka malinowe 9 No bake cacao and rasberry cookiesciastka malinowe 101 No bake cacao and rasberry cookies

Refrigerate for 10-15 minutes before serving.

Store in the fridge. They can last up to a week.

They taste best the next day!

I hope you like the recipe. If you think your friends will find it interesting too, click the share button below.

Enjoy!

Adam Graczyński

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