Pana Chocolates have long been one of my favorite raw chocolates, they are creamy, smooth and available in different amazing flavors. Sometimes I love to make my own raw chocolates. However, there are days in which I am too lazy (or impatient!) to wait for the raw cacao butter to melt. Hence, I will just grab a bar of Pana Chocolate from the fridge, melt them, and add it to what I want to make. Yesterday, I melted some Goji & Coconut Pana Chocolate and added some Lariese hemp flour to make some raw cookies! Then, I think, “Why not make some coconut butter and turn them into raw oreos?” That’s how the story of my RAWero weekend starts 🙆🏻♀️
Ingredients:
Raw Cookies:
1 bar Goji & Coconut Pana Chocolate (melted)
2 Tbsp Bali Sun Coconut oil
1/3 cup + 3 Tbsp Lariese Purely Organic hemp flour
Filling:
Coconut butter (Recipe here)
Dip:
1/2 bar of Raw Cacao Pana Chocolate
Topping:
Shredded coconut
Arctic Power Berries Cranberry powder
Directions:
- Melt the Goji & Coconut Pana Chocolate using the double boiler method
- Add 2 Tbsp of coconut oil when 80% of the chocolate has melted to make a smooth cacao mixture
- Pour 1/3 cup of hemp flour and mix until no clumps are present
- Slowly add 3 Tbsp of hemp flour to the mixture tablespoon by tablespoon until the mixture resembles the texture of a cookie dough
- Roll the dough flat between two parchment papers
- Place 1 Tbsp of dough each time and press them inside a cookie cutter to make them circle in shape
- Put the cookies into the freezer and let it sit for around 15 minutes (or until they harden)
- Place around 1 tsp of coconut butter on half of the circles and spread out evenly
- Carefully place the other half of the circle on top of them
- You can either enjoy it right away or freeze it (they can be stored in freezer for up to a week, but thaw them for 15 minutes or until soften before you eat)
- Enjoy! 🍪
