This recipe was inspired by one of the most english things I can think of; The Digestive Biscuit! Crunchy on the inside, smooth velvety chocolate on the outside. I, as I do, decided to turn this into something a little more interesting and decided I’d let it take the same shape as a english ‘tea cake’ by making the cookie into a ball shape and letting the chocolate form an outer skirt. Yum! The cookie is made with four ingredients; Brown rice flour, agave nectar, coconut oil, grain sweetened chocolate chips. If you can’t find sugar and dairy free grain sweetened chocolate chips you can use raw chocolate cut into chunks, or dark chocolate. Then we coat it in a simple raw chocolate made from agave, raw cacao powder and coconut oil. Simply dreamy!
2 cups rice flour
1/2 cup agave
1/2 cup melted coconut oil
1/2 cup grain sweetened & dairy free chocolate chips (you can also use cut up raw chocolate)
1 cup cacao powder
1/4 cup coconut oil, melted
1/4 cup agave
Preheat the oven to 190C/350F
Add all the cookie ingredients into a bowl and mix until totally combined. Form into balls (makes around 10-12). Put on a lined baking tray and bake for around 15 minutes, until crisp on the outside but still breakable, you need to let them cool before you lift them off the tray.
Make the raw chocolate by combining the melted coconut oil, agave and raw chocolate and mixing until totally smooth. When the cookie balls have totally cooled, dip them in the chocolate and use a spoon to totally coat, but them back on the roasting tray, repeat with all of them. Put the chocolate coated cookie balls in the fridge to set, around 10-15 minutes.
Store in the fridge!