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Dark Chocolate Raspberry Cookie Dough // vegan + paleo

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Dark Chocolate Raspberry Cookie Dough

Cultural Context

The combination of dark chocolate and raspberries has long been celebrated in desserts, with roots in French patisserie. This cookie dough captures the essence of indulgence, merging rich chocolate with tart berries. Today, it has found a place in modern baking, appealing to those who enjoy gourmet flavors in casual treats.

unknownXXdessert
6 servings
Servings4
1/4 cup (65g) almond butter
3 tbsps (60g) maple syrup
1/2 cup (60g) unsweetened applesauce
1 tsp vanilla extract
1 cup (120g) almond flour
1/4 cup (30g) coconut flour
1/2 tsp salt
1/4 cup (40g) Hu Gems, chopped
1/2 cup (15g) freeze dried raspberries
1/2 cup Hu Gems, melted
1

Stir together the almond butter, maple syrup, applesauce, and vanilla until smooth.

2

Add the flours and salt. Mix to combine.

3

Gently fold in the chopped Hu Gems and freeze dried raspberries.

4

Roll out to approximately ½” thickness (between two sheets of wax paper is easiest).

5

Cut into hearts. Re-roll scraps, and cut again to get approximately 24 small hearts.

6

Freeze for 1 hour.

7

Dip in melted chocolate. Chill until set.

8

Enjoy!

Dietary

veganpaleo

Allergens

milkeggswheat

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