Chef Mark Sylvester

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Raw Cacao Cookies

July 3, 2012 by Mark Sylvester

A single piece of deliciousness This is an adaptation of a recipe from Pure Food and Wine’s Dark Chocolate Ganache Tart (Raw Food, Real World). While I love the tart and have made it often, I really love these tiny cookies that are made by repurposing the almond crumb crust into small cookie shells and piping the ganache as a filling into their centers. I have been working on different ways to make a very thin cookie and have found a few molds. I am not done searching though. I really think these would be amazing with 1/8” of thinner shells. The trick on the ganache is to prepare it in the Cuisinart then place the bowl into the freezer for 5 minutes, whip, then back into the freezer for 5, then whip and repeat until the ganache has set enough to fit into a piping bag. I have been working on this recipe for a couple of months now and these images will be evolving as I continue to iron out various pieces of the production process. Of all the cacao treats I have been experimenting with – these are definitely our favorites, because the ganache is so rich and creamy you really only need a small bite, not an entire slice of the cake, which is what started me thinking about converting the cake into a cookie.
Pressing the almond cookie base into silicon molds to get a consistent shape

Pressing the almond cookie base into silicon molds to get a consistent shape

Piping the ganache on top of the chilled cookie halves. Cover with another half.

Piping the ganache on top of the chilled cookie halves. Cover with another half.

The Recipe – original is on Page 231 of the book, buy it if you don’t already own it – these proportions and ratios are my own modifications. Almond Cookie Base
  • 3/4 cup raw cacao powder
  • 3/4 cup raw almond flour
  • 1/2 cup maple syrup powder
  • 1/4 cup coconut oil (not butter) – melted – but not heated
  • pinch sea salt
All ingredients are available online or at a Whole Foods. Blend ingredients in Cuisinart, it will be crumbly. Place about 1/2 teaspoon of mix into some mold, in the image above you can see that I used a mini silicone muffin pan, pressed the crumb mixture in, and tamped it down with a wood dowel. I then place them in the refrigerator for 20 min until the coconut oil firms, then pop them out. This takes a bit of time and I am working on ways to reduce this labor. While the cookies are chilling, make the Ganache filling Ganache filling
  • 1 cup cacao powder
  • 1 cup maple syrup
  • 3/4 cup coconut oil (not butter) – melted
  • 1 tablespoon vanilla
Blend until smooth, it will be quite loose. Place the Cuisinart bowl in the freezer for 5 min, take out and pulse, do this for about 4-5 times until the consistency is like frosting (you remember that don’t you…). Then place it in a piping/pastry bag and place a dollop on each cookie shell, cover with another shell. Keep them cool. You may find that you have some Ganache left over. Pipe it onto a silicon sheet and press an almond into the middle of it, garnish with coconut sugar (last image on the bottom)
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