We can't wait for Christmas thanks to Joy & Judy's Chocolate Espresso Cookies!
Chocolate Espresso Cookies
1 cup almond butter
3 oz strong espresso, hot (*see below for a tip)
2 tbsp ground flax seed
1/3 cup good quality, unsweetened cocoa powder
1/2 T vanilla extract1/2 cup organic cane sugar*
1/2 tsp baking soda
Sprinkle of sea salt
1/4 cup good quality chocolate chips or chopped dark chocolate *can use coconut sugar
*Tip - Joy & Judy used 1 1/2 - 2 teaspoons of Espresso instant crystals in 6 tablespoons of hot water, which make up 3 oz of espresso....perfect!!! Taste it! They didn't want theirs too strong.
Preheat oven to 350 degrees F. In a large bowl combine almond butter and espresso. Stir in flax, cocoa powder, sugar, baking soda and sea salt and vanilla extract until it all comes together. Stir in chocolate. If mixture is a little wet (this will depend on your almond butter), place batter in fridge for 30 mins to set. Roll dough into 1 tbsp sized balls and place directly onto the cookie sheet. Bake for 10-12 minutes. Let cool on sheet for 10 mins before removing from sheet. This step is important, do not attempt to remove them from the sheet before 10 minutes is up. Store in an airtight container for up to 3 days, or make a double batch and freeze them!!!! Note: Recipe has been tested using organic white cane sugar and coconut sugar. Both are fabulous!
Healthy Creamy Chocolate Frosting
1 large baked sweet potato about 13 - 14 oz
7-8 ounces of semi sweet chocolate chips or a good quality organic chocolate
1/2 teaspoon vanilla
Bake sweet potato at 350-375 till soft, cool slightly, cut into chunks and put into food processor. Add the chocolate to the warm sweet potato and pulse till thoroughly mixed, add vanilla, whirl again. Put into container or bowl and put in fridge. Done! Delish!!