Valentines Cookie Fondue

Everyone has probably realised by now that food is the way to my heart (and I’m pretty sure I’m not alone in that)! So, when it comes to valentines, I’m obviously all about the sweet treats and these heart cookies are about as sweet as it gets! I made a quick berry chia jam to dip mine in but I’ve included my favourite chocolate frosting recipe too as I think that would be pretty special!

ingredients

Cookies

  • 2 cups oat flour ( 180g)
  • 1 cup oats (80g)
  • 2 tablespoons cashew butter (60g)
  • 1 teaspoon vanilla powder
  • 1/4 cup desiccated coconut (15g)
  • 1/2 cup coconut sugar (60g)
  • 3/4 cup coconut oil - melted (105g)
  • 1/4 cup freeze dried raspberries (15g)
  • 1/2 cup maple syrup (100ml)

Chocolate Drizzle

  • 1 tablespoon coconut oil
  • 2 tablespoons cacao powder
  • 1 tablespoon cashew butter
  • 2 tablespoons maple syrup
  • pinch of salt

Berry Chia Jam

  • 200g raspberries
  • 3 tablespoons chia seeds
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon vanilla powder

Chocolate Frosting

  • 1 Avocado
  • 6 tablespoons maple syrup
  • 4 tablespoons cacao powder
  • 3 tablespoons cashew butter
  • 1 tablespoon coconut oil
  • 2 tablespoons coconut sugar
time
Clock
32 minutes
prep:
20 minutes
cook:
12 minutes
level
2
Easy
method
  • Start by preheating the oven to 180 degrees celsius and lining a baking tray with greaseproof paper.

  • Add all of the cookie ingredients to a bowl and mix well. Roll the mix out between two layers of greaseproof paper and then cut into heart shapes, continuing to roll until you have used up all of the dough. Place into the oven to bake for 12 minutes

  • Whilst those bake, add all of the jam ingredients (if you are making the jam) to a pan over a low to medium heat and bubble until you have a thick jam. Alternatively, add all of the chocolate frosting ingredients to a food processor and blend until smooth.

  • After 12 minutes, the cookies should be fairly soft still and golden on top. You can bake for a little longer if you wanted a crunchier bake. Whilst they cool, melt the coconut oil for the chocolate drizzle in a pan or bain marie over a low heat. Add the other ingredients and mix until smooth and glossy. Drizzle over the cooled cookies and place into the fridge to set.

  • Serve with fresh strawberries and your dip of choice!

Log in to get a shopping list.

Please log in or create an account to send yourself a shopping list.

Sign in