Ingredients
-
⅔ cup (100 g) dried Apricots
-
1 big freshly squeezed Orange Juice
-
¼ teaspoon ground Ginger
-
1 cup (80 g) desiccated Coconut
-
1 cup plus 2 tablespoons (150 g) unbleached plain/all-purpose Flour
-
¼ teaspoon Salt
-
½ cup (100 g) Coconut Oil
-
¼ cup (70 g) Brown Rice
-
⅓ cup (50 g) finely chopped vegan Dark Chocolate
-
¼ teaspoon Sunflower Oil
-
baking sheets, lined with baking parchment
Directions
These apricot and chocolate bites are a great example of a sweet treat that just doesn’t need butter or even sugar to make them ridiculously delicious!
Steps
|
1
Done
|
Preheat the oven to 160˚C (325˚F) Gas 3. |
|
2
Done
|
Put the apricots, orange juice and zest and ginger in a saucepan over a medium heat. Heat until hot but not boiling. Remove from the heat and transfer to a food processor. Blend to a slightly chunky paste. |
|
3
Done
|
Put the coconut in a frying pan/skillet and toast over a low-medium heat for about 8 minutes, stirring occasionally, until pale golden. Remove from the pan and allow to cool. |
|
4
Done
|
Mix the flour and salt in a bowl and add the toasted coconut. Add the coconut oil to the apricot paste with the syrup and mix well. Now add this to the dry ingredients in the bowl and mix until well incorporated. |
|
5
Done
|
Use a small spoon to scoop portions of dough onto the prepared baking sheets. Shape into 32–35 balls, then flatten slightly with the back of the spoon. |
|
6
Done
|
Bake the cookies in the preheated oven for 10–12 minutes, just until lightly golden. Allow to cool for a couple of minutes, then transfer to a wire rack to cool completely. |
|
7
Done
|
Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water. Do not let the base of the bowl touch the water. Add the oil and stir until smooth, then allow to cool slightly. Dip each cookie halfway into the melted chocolate. Allow to cool and set completely before serving. Store in an airtight container for up to 2 weeks. |
