Chocolate Truffles
13th April 2015
Cinnamon Swirl Cheesecake
13th April 2015
Ingredients
- cup organic virgin coconut oi
- 1/2 tsp vanilla extract
- 1 egg room temperature
- 1 cup almond flour
- cup raw cacao powder
- 1/4 tsp baking soda
- tsp Himalayan Crystal Sea Salt
Servings:
Instructions
- Remove bowl from heat and whisk in the coconut oil, vanilla extract and egg.
- In a separate bowl, mix together the almond flour, raw cacao powder, baking soda and salt.
- Mix wet and dry ingredients together gently using a rubber spatula, just until ingredients are combined.
- Cover dough and freeze for about 15 minutes.
- Using a rolling pin, roll chilled dough in between two sheets of parchment paper to ¼-inch thickness.
- Cut cookies with a round 2-inch cookie cutter. If the dough gets sticky or is hard to work with, return it to the freezer for another 10-15 minutes. Working with the dough cold is a lot easier, so return it to the freezer as necessary.
- Bake cookies in a cookie sheet lined with parchment paper for 10-12 minutes at 350°F.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
