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Recipe: Gluten-free chocolatey goodness

Wendy Hay17:00, Aug 11 2014

Just because something is gluten free and doesn't have flour and heaps of refined sugar in it doesn't mean it can't taste absolutely sensational.

Double chocolate coconut cookies with bitter chocolate ganache

1 1/2 cups almond flour (blanched)

1 cup desiccated coconut

1/4 cup cocoa (or cacao powder)

1/4 tsp salt

1/2 tsp baking soda

1/2 cup (125g) butter, melted

1/4 cup coconut sugar or honey

1/3 cup chocolate, good quality 70% or higher, chopped into chunks or chocolate chip

Bitter chocolate ganache icing

100g good quality 85% chocolate, chopped (if you prefer a less bitter taste use 70%)

100mls cream (double, whipping or what ever you call it where you are and grass fed)

1. Pre-heat oven to 180c.

2. Combine all dry ingredients accept for the chocolate chunks.

3. Melt butter (and honey if using instead of coconut sugar).

4. Stir butter mix into dry ingredients.

5. With a sharp knife chunk up your chocolate. Add chunked chocolate to the mix and stir through well.

6. Roll heaped tablespoons of the mix into balls.

7. Place onto 2 baking sheets lined with cooking/parchment paper.

8. Flatten with fork or your hands.

9. Bake for 10 - 12 mins.

10. Leave to cool for 2 mins

11. Carefully slide the cooking/parchment onto a wire cake rack and leave to cool completely.

12. For the ganache Gently heat the cream on a low heat, do not allow to boil.

13. Remove from heat when small bubbles start forming.

14. Stir in your chocolate and beat until all melted.

15. Place in fridge until it has thickened enough to spread.

16. Once the cookies are cold spread spoonful's of chocolate ganache over each cookie and sprinkle with long shreds of coconut.