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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Recipes

Chocolate, Cardamom & Pistachio Cookies Dipped in Raw White Chocolate

Chocolate, Cardamom & Pistachio Cookies Dipped in Raw White Chocolate
Chocolate, Cardamom & Pistachio Cookies Dipped in Raw White Chocolate
Chocolate, Cardamom & Pistachio Cookies Dipped in Raw White Chocolate

That’s a mouthful I know! But finally a festive recipe that requires no dried fruit:) This cookie base is awesome, so you could even dunk them in dark chocolate or hazelnut ganache! Definitely a safe bet for any Christmas parties, who doesn’t like cookies?

Chocolate, Cardamom & Pistachio Cookies Dipped in Raw White Chocolate

Ingredients
  • 200g Ground almond
  • 2 tbsp Milled flaxseed + 6 tbsp water- mix and let sit for 20 minutes.
  • 2 ½ tbsp. Coconut sugar
  • 2 ½ tbsp. Cacao powder
  • ¾ tsp cardamom ground
  • ½ tsp ginger
  • ½ tsp clove
  • ½ tsp cinnamon
  • tsp vanilla extract
  • 3 tbsp coconut oil

Garnish

  • 30g shelled raw pistachios – crushed lightly. (pestle and mortar is good for this)

Raw white chocolate

  • 150g Cacao Butter
  • 100g raw cashews
  • 2 ½ tbsp.. Stevia
  • 1 tsp.  Vanilla extract or 1 vanilla pod seeds
Method
  1. Preheat oven to 180°C
  2. In a medium sized mixing bowl add the ground almond, coconut sugar, cacao powder, ground cardamon, clove, and ginger, stir to combine.
  3. Next add the coconut oil, using your finger tips rub into the dry mix until a breadcrumb like texture forms (it will be a little dry, thats ok).
  4. Next add in the flax mix and essence and using a spoon turn and press until everything is mixed well and a dough is easily formed.
  5. Taking sections roll out the dough and cut using a cookie cutter, or a glass/ mug works also make 12 cookies evenly placing them on a nonstick baking tray/or a lined baking tray. Place in the oven and bake for 20 minutes, remove and let cool before gently lifting off the tray.

Now for the white chocolate!

  1. Over low heat, add the cacao butter into a medium sized saucepan, once melted fully.
  2. Stir in the stevia, keep stirring until dissolved, it should not be simmering or boiling at this stage.
  3. Add the cinnamon and vanilla, it will bubble a little when you add these, don’t worry, juts give them all a good stir.
  4. Turning THE HEAT TO LOW, spoon in the cashew paste, using whisk (non-electric) is best here, mix for a couple of minutes until there is no separation between ingredients and no cashew paste lumps, You will have a creamy sauce, smooth with small visible traces of cashew (the size of a chia seed- so very small).

Once the cookies have cooled and the chocolate is ready,Prepare a tray or place with some parchment paper. Dunk the cookies in the white chocolate, or spoon/drizzle over the chocolate creating whatever look you desire!

I find it easier to spoon over the chocolate to create this half moon effect!

Sprinkle with the crushed pistachios and place in the fridge until the chocolate has hardened.

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