Double Chocolate Ice Cream Cookie Sandwiches

Double Chocolate Ice Cream Cookie Sandwiches

 

These double chocolate ice cream cookie sandwiches have been on my to-do list forever!

I’ve seen so many mouthwatering versions on social media that I was inspired to create my own Swoon Food version, i.e. dairy, gluten/grain free, and low in sugars.

After trialling a spiced cookie version on Christmas day I decided chocolate cookies were definitely the way to go. If you’re going to do it, you might as well go the full way – right?!

I based the chocolate cookies off my Oreo cookie recipe from many moons ago. They’re a delicious, dark chocolate flavoured cookie, that stays nice and flat after baking,  so are perfect for sandwiching ice cream together.

This new version, however, is much lower in sugars and uses raw cacao powder instead of dutch process cocoa. The reason I used dutch process cocoa in the original Oreo cookie recipe was the achieve the classic, dark Oreo colour. Unfortunately,  dutch process cocoa powder loses much of it’s nutrients in the processing, so raw cacao powder is the healthier choice. To read more about why raw cacao is so good for you, check out this raw chocolate brownie mousse cake post.

Raw cacao does creates quite a rich, decadent cookie though, so if you’re making these for kiddies either sub out some of the raw cacao powder for more flour, or use regular cocoa powder instead.

 

 

There’s a trick to making ice cream cookie sandwiches that don’t immediately melt in your hand – which I learnt the hard way!

Instead of scooping ice cream straight from the tub and squishing between cookies (unless you uber messy is your thing!), the best way is to prep your ice cream ahead of time. 

All you need to do is allow a tub of ice cream to soften, spread it into a brownie pan and allow to set. When firm, cut rounds using the same cookie cutter as your cookies, sandwich the ice cream round between two cookies and return to the freezer to allow it to set. The key is to make sure the chocolate cookie is the same temperature as the ice cream so that the ice cream doesn’t melt before you get a chance to eat it!

 

 

And that’s it! Super easy.

You could, of course, get all fancy and roll the sides of the ice cream cookie sandwiches in toppings such a coconut, chocolate chips or freeze dried raspberries. But if you’re anything like me, you’ll probably want to eat them well before any of that!

And because these double chocolate ice cream cookie sandwiches are stored in the freezer, there’s a chance you might just forget about them. This means one day when you’re looking for a sweet treat you’ll find a happy surprise waiting for you…

Ok, who am I kidding. These are seriously good so you’re going probably going to eat them in one sitting, but they’re worth it!

 


If you make these double chocolate ice cream cookie sandwiches, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!

 

DOUBLE CHOCOLATE ICE CREAM COOKIE SANDWICHES

Makes: Approximately 10 medium or 16 small ice cream cookie sandwiches
Prep time: 30 minutes

Chocolate Cookies

100g coconut oil, melted
120g coconut sugar
60g ground almonds/almond meal
60g buckwheat flour (or rice flour)
60g raw cacao powder (dutch cocoa powder for a milder flavour)
1 tsp baking powder
1 tsp vanilla
pinch pink Himalayan salt
1 egg or egg substitute/flax egg 
1 Tbsp rice syrup or pure maple syrup

Ice Cream

A tub or two of your favourite ice cream (I used Duck Island’s Salted Chocolate Brownie & Little Islands Coconut Caramel – both dairy free/vegan)

 

To get the best looking ice cream sandwiches that don’t melt in your hand, you need to prep the ice cream first. Leave it out at room temperature for 20 minutes or so until soft, then spread it into a lined brownie tray. You want it to be quite thick, around 1 inch, then place in the freezer to set. Once set, use a cookie cutter to cut out rounds of ice cream, place them on a tray then back in the freezer until you’re ready to use them. The ice cream off cuts can either be refrozen and used to make more rounds, or put back in the tub for another day.

To make the cookies, place all dry ingredients into a bowl and mix well. Make a well in the centre and add the egg, vanilla and cooled, melted coconut oil. Stir well to combine.

You’ll have quite a sticky dough so place it between two sheets of baking paper and roll it out to approximately 5mm thickness. Place in the fridge to chill 10 mins or so, until firm.

Preheat your oven to 180ºC fan bake.

Remove the sheet of dough from the fridge and peel off the top paper. Use a cookie cutter to cut out circles and place them on a lined baking sheet. If the cut cookies start to get too soft place them in the fridge to firm up again before baking.

Bake the cookies in the centre of the oven for 8 minutes, or until cookies are just firm to touch. Remove from the oven and allow the cookies to cool on the tray before transferring to a sealed container if you doh’t plan to use them straight away.

To assemble the cookie sandwiches:

Remove the ice cream round from the freezer and sandwich a chocolate cookie on either side. Place the ice cream cookie sandwiches back on the tray and into the freezer to set again. When the cookies are chilled they’re ready to be served.

 

 

 

Raw Cacao Cupcakes with Shroom Brew Frosting

Raw Cacao Cupcakes with Shroom Brew Frosting

Raw Cacao Cupcakes with Shroom Brew Frosting

 

These raw cacao cupcakes with shroom brew frosting were inspired by some beautiful whole food ingredients from my friends at Nourish and Thrive, and by the mystical powers of Shroom Brew, created by my clever friend Misty Day Plant Potions.

What’s Nourish & Thrive?

Nourish and Thrive is an online whole foods store with a focus on quality, sustainability and affordability. They’re smart cookies over there too. They believe “good food services your whole life. When you nourish well, you feel well, and when you feel well, you thrive!”

Not only are their foods good for your body, but they’re good for our planet too. They package in biodegradable and eco-friendly cartons and bags, and while they don’t use any plastic vessels at the moment, if they ever do they’ll be intended to be washed and used again.

I love this because reducing plastics and packaging waste is certainly a major incentive for me when choosing where to buy ingredients.

 

Raw Cacao Cupcakes with Shroom Brew Frosting

 

What Are Misty Day Plant Potions?

In Misty’s words: “pretty hued, herbal elixir powders to nourish the body, fortify the mind and invigorate the spirit.” Her beautiful blends are made from tonic and adaptogenic herbs, flowers and nutrients, to support timeless beauty, effortless detoxification, a happy outlook, meditation, energy and performance.

If you follow Swoon on Instagram you’ll have seen me throwing these gorgeous potions all over my breakfast bowls, but they’re so much more than just a pretty powder!

I chose Misty Day’s shroom brew for these raw chocolate cupcakes because it has a base of raw cacao and peppermint, which means the flavours blend beautifully, and because it’s packed with uplifting, mood boosting, mystical powers.

And lets face it, that’s what we’re really looking for in a chocolate cupcake, right?!

Does Shroom Brew really have magick powers?

Shroom brew is a blend of the very best organic medicinal mushrooms nature has to offer. Chaga, known as the king of mushrooms, is an amazing antioxidant and supports healthy stress levels and immunity. Lions Mane supports healthy cognition and a healthy nervous system. Gotu kola, an Ayurvedic herb, supports the brain, healthy veins and a calm healthy nervous system. Peppermint stimulates the senses while calming the gut and the mind, and last but by no means least, raw criollo cacao contains a heap of minerals such as magnesium, and the feel good plant chemical, anandamide.

 

Raw Cacao Cupcakes with Shroom Brew Frosting

Do these cupcakes have magick powers?

Well, they’re cupcakes and they’re chocolate, so we’re already off to a winning start.

They’re also raw which means all their beautiful nutrients and tonic herbs remain intact. The cupcake base is made with a blend of brazil nuts, sunflower seeds, raw cacao, coconut and dates, so they’re jam packed with protein, fibre, healthy fats and antioxidants.

The shroom brew frosting is actually a sneaky raw chocolate avocado mousse. Avocado is another amazing source of healthy fats (think glowing skin), and when combined with the magickal powers of Shroom Brew, you’ve got a chocolate cupcake that will elevate even the lowest of moods.

So many fantastic reasons to make these raw chocolate cupcakes. But possibly most important of all, they taste freakin AMAZING!

 

Raw Cacao Cupcakes with Shroom Brew Frosting

Makes: 6 standard sized cupcakes
Prep time: 45 minutes Chill time: 2 to 3 hours

Chocolate Cupcake Base
1 cup raw brazil nuts
1/2 cup desiccated coconut
1/2 cup raw cacao powder
1/4 cup sunflower seed flour (or sunflower seeds)
pinch pink Himalayan salt
1/2 cup dates (medjool blend the best)
1/4 cup coconut oil

Chocolate Avocado Shroom Brew Frosting
1 ripe avocado
1/2 cup raw cacao powder
1/2 cup rice syrup (or pure maple syrup)
pinch Himalayan pink salt
1 Tbsp Misty Day Plant Potions Shroom Brew
1/4 cup coconut oil

Decoration (optional)
Superfood powders e.g. matcha, blue pea, Misty Day beauty brew
Edible flowers e.g. dill blossom, rosemary blossom, chive blossom, basil blossom, rose petals, viola, pansy, lavender

Cupcake Base: Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn’t heat above 46ºC and remains in it’s raw state). Place the brazil nuts, desiccated coconut, raw cacao, sunflower seed flour, and salt into a food processor and blend until the mixture resembles crumbs. Add the dates (ensuring pits removed) and blend until well combined. Add the melted coconut oil with the motor is running. Press the base mixture evenly into either a 6 hole silicone cupcake mould, or 6 cling-film lined holes of a standard cupcake tin. Place in the fridge to firm up while making the frosting.

Frosting: Gently melt the coconut oil using the method above. Place the avocado, raw cacao, rice syrup, salt and shroom brew into a food processor. Blend until super smooth and creamy. Add the melted coconut oil gradually through the top of the blender with the motor running, and blend until well combined and smooth. Transfer the mixture to a piping bag fitted with a fluted nozzle and place in the fridge for 10 minutes or so to firm up. Note, don’t leave it too long though as you want it to be pipeable consistency.

To Assemble: Remove the cupcake bases from their moulds and dust the tops with a superfood powder of your choice (I used misty day plant potions Beauty Brew which is a matcha based green powder). When the frosting has firmed up enough, pipe pretty swirls on top and decorate with edible flowers.

Store these raw cacao cupcakes in a sealed contained in the fridge for up to 5 days, or in the freezer for one month.

 

If you make these Raw Cacao Cupcakes – I’d love to hear from you!
Leave me a comment below.

 

Raw Cacao Cupcakes with Shroom Brew Frosting

 

Red Velvet Swoonuts with Cashew Creme Frosting

Red Velvet Swoonuts with Cashew Creme Frosting

Red Velvet Swoonuts with Cashew Creme Frosting

 

Whoever came up with the phrase “too much of a good thing” obviously never tried a swoonut….and these red velvet swoonuts with cashew creme frosting are no exception.

Red velvet traditionally refers to a dark chocolate cake with a hint of red in the crumb. This is usually created with red food colouring, but some clever cookie started using dried beetroot instead. They also threw in some delicious spices like vanilla and cinnamon, and a new style of red velvet cake was born.

I created a red velvet latté blend in this style (you can find it here), which ended up being the inspiration for these swoonuts.

Truth be told, I made a batch of this red velvet blend but I used a different brand of beetroot powder. The result was, well, not good. The beetroot wasn’t finely ground enough, so when I made a red velvet latté, I ended up picking little bits of beetroot off my tongue.

Not delicious, or fun.

Red Velvet Swoonuts with Cashew Creme Frosting

 

Red Velvet Swoonuts with Cashew Creme Frosting

 

Needless to say, I put the remainder of that red velvet blend to use in a batch of chocolate swoonuts. They turned out so surprisingly well that I ended up making them a couple more times – just to be sure, of course.

Like the original spiced vanilla cake swoonuts, this red velvet version has a lovely soft, melt in your mouth texture with a subtle hint of spice. They can be whipped up in around 20 minutes, and best of all, they’re completely dairy, gluten and refined sugar free.

If you’re a red velvet purest then you’ll like yours topped with cream cheese frosting. As these swoonuts are dairy free, I’ve added a recipe for a cashew creme frosting that’s essentially a vegan version of the traditional frosting. Equally, these red velvet swoonuts are just as delicious when simply dipped in sugar! Enjoy.

 

Red Velvet Swoonuts with Cashew Creme Frosting

 

Red Velvet Swoonuts with Cashew Creme Frosting

Makes: 12 donuts
Prep time: 20 minutes Bake time: 10 minutes

Dry Ingredients 
50g rice or buckwheat flour
100g raw cacao powder
40g beetroot powder
50g ground almonds
75g coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg, ground or freshly grated
1 tsp vanilla powder
1/2 tsp pink Himalayan salt

Wet Ingredients
2 eggs
100g coconut yoghurt
200ml coconut or nut milk of choice
3 Tbsp rice syrup, raw honey or pure maple syrup
4 Tbsp coconut oil, melted
extra coconut oil for greasing

Cashew Creme Frosting (Optional)
1/4 cup cashew butter
3 Tbsp coconut oil
3 Tbsp pure maple syrup, rice syrup or raw honey
2 tsp lemon juice
1 tsp nutritional yeast
pinch pink Himalayan salt

Preheat the oven to 180ºC fan bake and lightly grease a donut pan with coconut oil. If you don’t have a donut pan you can also bake these as muffins.

Gently melt the coconut oil if solid.

Place all the dry ingredients into a mixing bowl and stir until evenly combined.

Place all the wet ingredients, except the coconut oil, into another bowl and whisk until combined. Pour the wet ingredients into the dry and stir until evenly combined, then add the coconut oil and mix to combine.

Drop spoonfuls of donut mixture into the prepared donut pan and spread evenly to fill the holes 3/4 full.

Place the donut tray in the centre of the oven and bake for 8 to 10 minutes, or until just cooked through. The secret to a good baked donut is not over-baking them. You want them to be just cooked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed and knife inserted into the middle comes out clean.

Remove the donuts from the oven and allow to rest a few minutes before tipping them out onto a wire rack. They should come out easily. If not, try gently teasing the donut sides while holding the tray upside down.

Allow the donuts to cool completely before either coating with granulated sugar or spreading with the cream cheese frosting.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the cashew creme frosting: place the coconut oil in a heatproof bowl set over a pan of steaming water with the heat turned off. When melted, remove the bowl from the heat. Add all the remaining ingredients to the bowl and stir until well combined. Alternatively, add them to a blender and blend until smooth.

 

Red Velvet Swoonuts with Cashew Creme Frosting

Red Velvet Swoonuts with Cashew Creme Frosting

Hazelnut Crunch Hot Chocolate with Raw Cacao

Hazelnut Crunch Hot Chocolate with Raw Cacao

Hazelnut Crunch Hot Chocolate with Raw Cacao

 

What do you do with a jar of hazelnut butter – besides eat it straight with a spoon?!

I posed this question to myself, spoon in hand, and the ideas began to race through my mind!

I could whip up hazelnut chocolate chip cookies….or a lush hazelnut chocolate mousse….or maybe a creamy dessert smoothie….or hazelnut nice cream….or a raw cheesecake!!

I paused to look down at my jar of hazelnut butter, and suddenly realised my brainstorming session was going to be a complete waste of time because I’d almost eaten the entire jar!

So I decided the BEST recipe for a jar of hazelnut butter is a simple one. A recipe which doesn’t give you enough time to fall into the same trap I did.

So without further ado, I give you THE most epic, hazelnut hot chocolate! Be warned, this is not your every day hot chocolate…it’s definitely special occasion hot chocolate.

Even though this drink is plant based and low in sugars, iI think we should still think of it as a dessert which is best consumed in moderation (as you would all desserts, right?!).

That said, this hazelnut crunch & raw cacao hot chocolate is essentially a fancied up hot chocolate which you can whip up in mere minutes, and then go as crazy as you like on toppings!! I’ve given a list of topping suggestions below the recipe, but feel free to go as wild as you so wish. Enjoy!

 

Hazelnut Crunch Hot Chocolate with Raw Cacao

 

Hazelnut Crunch Hot Chocolate with Raw Cacao

Makes: 1 large mug
Prep time: 10 minutes

250ml plant milk of choice
2 tsp raw cacao powder
1 Tbsp Hazelnut Butter (I used Forty Thieves Hazelnut Crunch)

Optional Extras
Chopped roasted hazelnuts
Chocolate shavings
Extra hazelnut butter
Raw cacao powder
Marshmallows

Heat the milk until steaming using either a steam wand, nespresso milk frother or in a pan on the stove.

Place the raw cacao and hazelnut butter into a mug and pour one third of the steaming milk in. Stir well until you have a thick chocolately paste and then add the remaining milk. Taste for flavour and if desired add sweetener of your choice (I don’t use any as think it’s sweet enough!).

Garnish with any of the optional extras if you choose, and serve while hot!

 

Hazelnut Crunch Hot Chocolate with Raw Cacao

Sticky Date Chocolate Brownies

Sticky Date Chocolate Brownies

Sticky Date Chocolate Brownies

 

These sticky date chocolate brownies are the love child of my ultimate sticky date pudding and my decadent dark chocolate brownies!

They’re super decadent and sticky, deliciously fudgey, rich and chocolatey. Delicious when eaten hot, straight from the oven, where they’ll remind you of a hot chocolate pudding, and when they sit at room temperature they take on a sticky quality which just gets better as time goes on!

When you bite into these sticky date chocolate brownies your tastebuds will do a little happy dance. Your mind will then ask “what is this luscious treat you’ve given me?! Is it a sticky date pudding or … chocolate brownie?!”. It will then force you to take another bite to try and figure it out…. or at least that’s what went on in my head.

 

Sticky Date Chocolate Brownies

 

Besides being the best love child brownies you’ll ever eat, these sticky date chocolate brownies are also dairy, grain and refined sugar free. They’re sweetened mainly with dates with a little rice syrup for good measure. They get their rich chocolate flavour from raw cacao powder, ground almonds replace conventional flour, and coconut oil replaces butter

They’re a breeze to make as most of it is done in a food processor. This is mainly to blend the soaked dates into a smooth paste, but if you don’t have a food processor or blender, or you prefer your dates chunky, then by all means simply use a bowl and stirring spoon.

Because these brownies are beautifully moist, they’re lovely eaten on their own. But, of course, feel free to add a dollop of your favourite yoghurt or ice cream, berries, caramel sauce, chocolate sauce, or whatever takes your fancy! Enjoy!

Sticky Date Chocolate Brownies

 

Sticky Date Chocolate Brownies

Makes: small 18 x 30cm brownie pan or approximately 12 generous pieces
Prep time: 15 minutes   Bake time: 35 minutes

1 cup (160g) dates, pitted
1 tsp baking soda
275ml boiling water
1/3 cup (70g) coconut oil, melted
1/3 cup (100g) rice syrup
1/2 tsp vanilla powder
1/4 tsp Himalayan pink salt
2 eggs
1 cup (100g) raw cacao powder
180g ground almonds
1/2 tsp ground cinnamon
1/2 tsp baking powder

Preheat the oven to 160ºC fan bake. Line a small brownie pan (18cm x 30cm or 20cm x 20cm) with baking paper.

Place the dates in a bowl with the baking soda and boiling water and leave to soak for 10 minutes.

Melt the coconut oil. Measure the dry ingredients (cacao, almonds, cinnamon and baking powder) into a bowl and stir to combine.

Place the date mixture into a food processor and blend until well combined and smooth. Add the melted coconut oil, rice syrup, vanilla, salt and eggs and pulse to combine. Add the dry ingredients and pulse until just combined.

Pour the brownie mixture into the lined pan and smooth the top with a spatula. Place the brownie into the centre of the oven to bake for approximately 25 to 30 minutes. The brownie is done when the top is set and a knife inserted into the centre comes out clean.

Remove from the oven and place on a wire rack to cool before removing from the tin and cutting into squares. Store the brownie in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.

This brownie is delicious eaten hot straight from the oven when it’s almost like a pudding. It’s also delicious at room temperature and gets stickier with time.

 

Sticky Date Chocolate Brownies

Raw Chocolate Mousse Kisses with Raspberry Cheesecake Frosting

Raw Chocolate Mousse Kisses with Raspberry Cheesecake Frosting

Raw Chocolate Mousse Kisses with Raspberry Cheesecake Frosting

 

I made these raw chocolate mousse kisses with raspberry cheesecake frosting for my Valentine. I’d love to say they’re all his favourite things in a dessert: dark chocolate biscuits, rich chocolate mousse and a tangy raspberry cheesecake frosting. But if I’m honest, they’re probably more mine.

Nick isn’t a big dessert person and would equally be happy with something simple like ginger cookies or swoonuts. However, cookies and donuts aren’t anywhere near as lush or romantic as chocolate kisses, and I make swoonuts all the time, so this is what he’s getting instead this year!

These sweet little chocolate kisses consist of a brazil nut, coconut and raw cacao ‘biscuit’ base, topped with an avocado and date, raw chocolate mousse, finished with a creamy cashew and raspberry “cheesecake” frosting. Chocolate, coconut and raspberries are all matches made in heaven, and they’re completely raw, dairy, gluten and refined sugar free.

This recipe is a little more time consuming than Swoon Food’s usual recipes and requires some planning ahead by way of soaking cashews and allowing some time for the raspberry cheesecake frosting to firm up. But don’t let that put you off! These little desserts are well worth the effort and will literally have your Valentine swooning.

If the idea of making three different components for this dessert sounds far too time consuming and unachievable for you, feel free to adapt this recipe to work for you. The simplest option is to leave off the raspberry frosting and sprinkle the chocolate mousse with freeze dried raspberries, superfood powders and/or edible flowers. Alternatively you could skip the chocolate mousse and simply ice the chocolate biscuits directly with the raspberry cheesecake frosting.

I hope these little chocolate kisses have given you some delicious inspiration, and if you make them please do come back and leave me a comment below! Enjoy.

 

 Raw Chocolate Mousse Kisses with Raspberry Cheesecake Frosting

 

Raw Chocolate Mousse Kisses with Raspberry Cheesecake Frosting

Makes: approximately 20
Prep time: 1 hour Soaking time: 2 to 4 hours Chill time: 2 to 3 hours

Chocolate Biscuit Base
1/2 cup desiccated coconut
1/2 cup raw brazil nuts
5 Tbsp raw cacao powder
1/2 tsp vanilla powder or essence
pinch pink Himalayan salt
5 medjool dates, pits removed
1 Tbsp coconut oil

Chocolate Mousse
2 ripe avocado
10 Tbsp raw cacao powder
8 medjool dates
2 Tbsp smooth peanut butter (or nut butter of choice)
1/4 tsp pink Himalayan salt
1/4 cup coconut oil

Raspberry Cheesecake Frosting
1 cup cashews, soaked
1 cup raspberries (fresh or frozen)
1/4 cup coconut milk (or nut milk of choice)
2 Tbsp pure maple syrup, rice syrup or raw honey
1 Tbsp lemon juice
pinch Himalayan pink salt
1 tsp vanilla powder
1  tsp pink pitaya (dragon fruit) or beetroot powder (optional)
4 Tbsp coconut oil

Decoration
Superfood powders e.g. pitaya, beetroot, blue pea, matcha
Freeze dried raspberries
Edible flowers e.g. viola, pansy, lavender, chive blossom, basil blossom, rose petals

Prep Ahead: Soak the cashews for the raspberry frosting by placing in a bowl, cover with filtered water and leave to stand for 2 to 4 hours. Drain off the water and rinse well. This can be done ahead of time and the cashews stored in the fridge for up 2 days until needed.

Frosting: Make the raspberry frosting first as this needs to firm up in the fridge so it can be piped. Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn’t go above 46ºC and remains in it’s raw state). Place the soaked and drained cashews into a high speed blender with the raspberries, coconut milk, sweetener, lemon juice and salt. Blend until smooth and creamy. Add the melted coconut oil gradually through the top of the blender with the motor running until well combined and smooth. Lastly, add the pink pitaya or beetroot powder (if using), until you reach your desired colour. Transfer the frosting to a bowl and place into the fridge or freezer to firm up. You’re looking for a thick consistency that holds it’s shape when piped. When firm enough, transfer the frosting in a piping bag with a fluted nozzle and pipe pretty swirls onto the mousse topped biscuits.

Biscuit Bases: Gently melt the coconut oil using the method above. Place the desiccated coconut, brazil nuts, raw cacao, vanilla and salt into a food processor and blend until the mixture resembles crumbs. Add the dates (ensuring pits removed) and blend until well combined. Add the melted coconut oil with the motor is running. Press the base mixture evenly into a lined brownie pan until approximately 7mm, then place in the fridge for at least half an hour to firm up. When firm, use a cookie cutter to cut out small circles approximately 6cm wide. Gather up leftover cuttings, press back into a 7mm thick sheet and keep cutting out circles until all the mixture is used up. Place the biscuit bases on a tray and return to the fridge to keep firm.

Chocolate Mousse: Because this mousse contains dates, you need a really good blender or processor to get a super smooth consistency. Melt the coconut oil using the method as above. Place all the ingredients except the coconut oil into a food processor or high speed blender and blend until smooth. Slowly add the coconut oil with the motor running until well combined. Place the mousse into a piping bag with a large round nozzle and pipe round domes onto the biscuit bases.

Decorate: Finish off by dusting with superfood powder, freeze dried raspberries and edible flowers if desired.

These raw chocolate mousse kisses will keep in a sealed contained in the fridge for up to 5 days, or in the freezer for one month.

 

Raw Chocolate Mousse Kisses with Raspberry Cheesecake Frosting

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