Triple chocolate?!? Yep, that’s what I’m talking about!
Here’s the second recipe in my zero-added-sugar dessert challenge, and I have to say it’s spectacular! Dark chocolate and raspberry make the perfect match :-) I’m getting more comfortable creating recipes that only call for liquid stevia as the sweetener, in order to create the tastiest desserts with the lowest amount of sugar.
So we can have our desserts without guilt and while still fitting into our bathing suits!
It’s entirely possible to create this cookie recipe without the filling, if you are simply in need of an intense (low sugar!!!) chocolate fix. The raspberry filling is creamy and pretty and perfectly flavored with raspberry, so definitely make it if you can, but don’t hesitate to create just the Triple Chocolate Cookies in a pinch.
Why make a low sugar dessert like this? For me it’s about being able to enjoy a sweet treat in a social setting, like a party or a family gathering, while everyone else is gathered around a sugary cake or pastry. By bringing a plate of these delicious treats I’m able to join in with something I feel good about eating, and sometimes even get others to open their minds to low sugar living.
Let’s just say these cookies disappeared FAST and now I feel the intense need to go make another batch to store in the back corner of my freezer. Just for me…heehee!
8 ounces Lily’s Dark Chocolate baking squares
1 cup Raw Pecans
3 tablespoons Unsweetened Cacao Powder
¼ teaspoon baking powder
¼ teaspoon sea salt
2 teaspoons Liquid Stevia
5 tablespoons coconut oil
1½ teaspoons vanilla extract
½ cup raw cashews, soaked in water for 10 minutes and drained
¼ teaspoon Liquid Stevia
2 tablespoons coconut oil
¼ teaspoon vanilla extract
½ teaspoon lemon juice
¼ cup frozen raspberry puree, seeds removed
16 raspberries, whole and fresh
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the cashews in a cup of hot water.
In a double boiler, melt the dark chocolate baking squares, mixing until smooth. Set aside.
In a food processor, pulse the pecans into fine flour. Transfer to a large mixing bowl and add the unsweetened cocoa powder, baking powder and sea salt. Whisk together until all lumps disappear.
In another large mixing bowl cream the stevia with the coconut oil. Add the eggs, one by one, and mix until fully combined. Add the vanilla extract. Stir in the dry ingredients. Pour in the melted chocolate and mix until fully combined. Stir in the chocolate chips. Place the dough in the fridge to chill for 5 minutes.
Shape the dough into 32 cookies, using 1 Tablespoon of dough per cookie. Flatten the cookies onto the prepared baking sheet. Bake for 8 minutes. Remove from oven and cool on the pan.
Drain the cashews, discard the soaking water, and place in a food processor. Add the stevia, oil, vanilla extract and lemon juice. Blend until smooth and creamy. Season to taste with salt. Mix in the raspberry puree.
Once the cookies have cooled, spread the tops of half the cookies with the raspberry filling, and then top with another cookie. Use a piping bag to place a dot of filling on the top of each cookie sandwich and top with a fresh raspberry. Keep in the fridge until ready to serve. Enjoy!