My favorite ceramics // Flying Tiger - a budget friendly option

Healthified no-bake chocolate stuffed cookies

Healthified no-bake chocolate stuffed cookies

Good afternoon lovelies! Some of you have probably already seen this recipe before, but up until now it has only been available in Danish, so I though it was about time that I translated it into English as well ♥

These cute little no-bake chocolate stuffed cookies (aka. no-bake chokoladekiks) are one of my favourite treats at the moment, they are so delicious and surprisingly filling, so you don’t need much more than one (or maybe two) of these to satisfy your dessert cravings + how cute do they look? It is the perfect dessert when you want to impress your guests with a healthified, but still super indulgent tasting treat!

I am going to be experimenting with different versions of these, because these are just so cute looking, beyond delicious and the possibilities are pretty much endless when it comes to both cookies flavors and different kinds of fillings! What do you think I should make next? I am thinking chocolate cookies with a classic vanilla cream filling? ♥

And to give you a brief little overview, these little no-bake chocolate stuffed cookies are:
Refined sugar-free
Full of healthy fats and fibre
Rich in vitamins and minerals

You can still find the recipe in Danish right here!

Healthified no-bake chocolate stuffed cookies

Ingredients – yields 10 cookies:

4 deciliter (about 1.6 cup) oats
2 deciliter (about 0.8 cup) pitted dates
1 teaspoon pure vanilla powder
A pinch of sea salt

Chocolate stuffing:
1 avocado
4 tablespoons raw cacao powder*
1 teaspoon pure vanilla powder
2 tablespoons coconut oil, melted
2 tablespoons pure maple syrup
50 grams dark chocolate (I used one with 70% cacao), melted

*can be subbed for regular cacao powder, but you might need to adjust the amounts

Optional: A little extra chocolate + freeze-dried raspberry to decorate the cookies with.

Healthified no-bake chocolate stuffed cookies

Start by making the cookies. Simply add all the ingredients to a food processor and pulse until you have a cohesive cookie dough. If the dough is too sticky, then ad a bit more oats and if it is too dry you can add a couple more dates or a bit o water a tablespoon at a time.

Use a rolling pin to roll out the dough until it is about 0.5 centimeter in thickness. Then use a cookie cutter (I used one that is about 5 centimer in diameter) to cut out 20 cookies. Place them on a pan or in a box lined with parchment paper and place them in the freezer for 30-60 minutes or until they have set and become firm.

While the cookies sets in the freezer you can start preparing the chocolate filling. Make the chocolate filling by simply blending all the ingredients, except the chocolate, until you have  a creamy and completely climb mousse. Then stir in the melted dark chocolate and set the chocolate filling in the fridge for about 10 minutes so it can thicken slightly.

Take the cookies out of the freezer and divide the chocolate filling on half of the cookies – you can use a pipping bag for this or simply just a spoon etc. – then place the remaining cookies onto the cookies with the chocolate filling and they are ready to be served!

I decorated mine with a chocolate drizzle and a little bit of freeze-dried raspberry, enjoy ♥

Note: Serve the cookies right away or store them in the fridge until serving. They keep for a couple of days in the fridge or about a week in the freezer.


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