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Chocolate Passion Drops

Nothing inspires passion quite like chocolate, so these sexy little cookies are aptly named. Deeply chocolate-y, soft and cake like, these decadent little treats will be well-loved once you serve them...and might just ignite a little passion in your world. 

Ingredients

2 cups whole wheat pastry flour
generous pinch sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
scant pinch ground cinnamon
1/2 cup unsweetened shredded coconut
1/4 cup avocado oil
1/3 cup brown rice syrup
1 teaspoon pure vanilla extract
unsweetened almond or soy milk

Chocolate Glaze:

1/4 cup unsweetened almond or soy milk
1 teaspoon Suzanne's Specialties Chocolate Rice Nectar
1 cup non-dairy, grain-sweetened chocolate chips
18-24 non-dairy, grain sweetened chocolate chips, for garnish

Directions 
Preheat oven to 350o and line a baking sheet with parchment. Whisk together flour, salt, baking powder/soda and cinnamon. Mix in coconut, oil, rice syrup and vanilla. Slowly add milk, mixing to create a soft, moldable dough. Do not overmix. 

With moist hands, roll the dough into 1-inch spheres and arrange on the lined baking sheet about an inch apart. Bake until firm, but still tender, 15-18 minutes. Remove from oven and immediately transfer to a wire rack to cool completely.

Prepare the glaze by placing milk and rice syrup in a small sauce pan and bringing to a high boil. Pour over chocolate chips and whisk to create a smooth, shiny glaze. Using a small spoon, dab a small bit of glaze on the center top of each cookie and press a chocolate chip into the center of the glaze, creating the nipple.

Makes 18-24 cookies.

Note: You will have more chocolate glaze than you will need, but it will keep, refrigerated for a couple of weeks. You'll just need to loosen it before re-use. 

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