Chocolate Cookies with Raspberry Cream

By Chef:  Emily von Euw
Posted: April 28, 2016


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This recipe is delicious, quick to make, cute to look at, and contains zero ingredients that aren’t wonderful for you. Tip: it would be amazing frozen, like mini ice cream sandwiches. Summer is on it’s way, after-all!


Chocolate cookies:
  • 1/4 cup coconut flour
  • 1/4 cup almond flour (grind raw almonds in a food processor or high speed blender until flour forms)
  • 1/4 cup cacao powder
  • 2 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
Raspberry cream:
  • 1 full fat can coconut milk (or very thick homemade coconut milk)
  • 1/2 cup frozen raspberries
  • 3 tablespoons berry powder (optional)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla powder


To make the cookies
  1. Stir the ingredients together until you have a thick, sticky, slightly crumbly dough.
  2. Press into cookies and put in the freezer
To make the raspberry cream
  1. Whisk the coconut milk into whipped coconut milk using this recipe, then add the other ingredients. Alternatively, blend the coconut fat with the other ingredients until smooth.
  2. Leave in the fridge to harden up, until it’s like frosting, for a couple hours. Then scoop onto your cookies and enjoy! Not a surprise: they’re extra good dipped in chocolate.