A childhood favourite if ever there was one. Soft, sweet cookie dough wrapped in a rich dark chocolate praline, dipped in chocolate and rolled in walnuts.
Servings 20
Ingredients
Maple Cookie Dough
75goat flour
30glucuma
35gground almonds
Pinchsea salt
6drops dark vanilla medicine flower extract
⅛tspfreshly grated nutmeg
½tspcinnamon powder
60glight maple syrup
20gdeodorised coconut oilmelted or softened
Chocolate Praline
200gdark chocolatemelted
160groasted cashew butter
40gcoconut sugarpowdered or maple syrup
½tsptamari
Pinchsea salt
6drops vanilla medicine flower extract
Finishing
200gdark chocolatetempered
150groasted chopped walnuts
Instructions
Maple Cookie Dough
Process the first 5 ingredients in a food processor and blend to combine.
Add the remaining ingredients and process until it comes together, but not into a ball.
Roll the dough into 5g balls and set on a greaseproof paper lined tray in the fridge to set while you make the chocolate praline.
Chocolate Praline
Whisk together all ingredients until smooth and combined.
Pop into the fridge in 2 min increments to firm up, but not set completely. Each time you check on it, whisk it around and that will help it set faster.
If it sets too firm, simply leave at room temp to soften before carrying on with the next step.
Roll the praline into balls approx the same size as your cookie dough balls.
Press the ball into a disc shape, place the cookie dough ball in the middle of the and then fold it up the sides to cover the cookie dough.
Roll into a ball and set on a greaseproof paper lined tray.
Once all are completed, set in the fridge till firm, about 10 mins.
Allow to come to room temp for about 15 mins before enrobing.
Finishing
Dip a cookie dough ball into the chocolate and fish it out using a fork or a round dipping fork.
Roll in chopped walnuts to coat and place on a greaseproof paper lined tray.
Once all are rolled, pop in the fridge to set, if needed. They are likely to set by the time you get to the last one.
Store at room temp in an airtight container for up to 1 month.