I love a healthy treat and this recipe requires a little bit of effort but is so worth it if you’re looking for a sweet fix with a bit of added goodness. I’m talking about these dark chocolate coated raw oat cookie sandwiches filled with coconut and raspberry centres. They are heavenly!
The recipe is from Donna Hay’s fantastic book “Modern Baking” and I have adapted it slightly here. The book is an incredible baking resource that I would recommend to any keen baker. At nearly 400 pages it is a filled with tons of sweet inspiration, and I love that she has also included some healthier treats too.
These raw cookies got a great response when I posted a sneak peak on Instagram a week or two ago, and I’m so happy to be able to share the recipe with you now. I love the flavour of the chewy oat cookies with the creamy coconut and sharp raspberry filling all coated with a crisp chocolate shell. This is your weekend (no-bake) baking project sorted!
CHOCOLATE COATED RAW COOKIES WITH RASPBERRY AND COCONUT FILLING
For the cookies:
- ¾ cup (60g) rolled oats
- ¾ cup (120g) almonds
- 45ml (3 tbsp) almond butter
- ½ cup (75g) raisins
- 30ml (2 tbsp) rice syrup (or maple syrup)
For the raspberry filling:
- 125g raspberries
- 15ml (1 tbsp) chia seeds
For the coconut filling:
- ½ cup (40g) desiccated coconut
- ⅓ cup (80ml) coconut cream
- 10ml (2 tsp) coconut oil
- 200g 70% dark chocolate
- 10ml (2 tsp) melted coconut oil
1.) Start by making the cookies. Line a large tray with baking paper. Place the oats, almonds, almond butter, raisins and rice syrup in a processor. Blitz everything together for a few minutes, until the mixture comes together.
2.) Turn the mixture out onto your clean work surface and press into a dough. Roll the dough out between two sheets of baking paper to a thickness of 4mm. Pop the dough in the fridge for 10 minutes to firm up.
3.) While the dough is chilling prepare the raspberry filling. Place the raspberries in a small bowl and use a fork to mash them up. Stir in the chia seeds, then refrigerate the mixture for 30 minutes or until thickened.
4.) Take the dough out of the fridge and remove the top piece of paper. Cut out 4-5cm circles, re-rolling the dough as required. Refrigerate the cookies until needed.
5.) Make the coconut filling by placing the coconut, coconut cream and coconut oil in a bowl. Use a stick blender to blend until fluffy and combined.
6.) To assemble the cookies place a slightly heaped half teaspoon of the coconut mixture onto a biscuit. Top with half a teaspoon of the raspberry filling. Top with another cookie and press down lightly. Repeat with remaining cookies and filling. Refrigerate for 30 minutes or until firm.
(Note: it was very hot on the day that I made these, and at this point I placed the tray of cookies in the freezer for an hour to help them firm up to make dipping easier.)
7.) Combine the dark chocolate and coconut oil in a bowl and whisk to combine. Dip the cookies one at a time, allowing excess chocolate to drip off before placing back on the tray. Refrigerate for 10 minutes to set before serving. Store in the fridge for up to 3 days.