Paleo Chocolate Hazelnut Fudge Cookies
These cookies are chocolate overload!
Ingredients
Cookie
- 2 cups hazelnut flour
- 3/4 cup blanched almond flour
- 1/3 cup organic cacao or cocoa powder
- 1/2 tsp aluminum free baking soda
- 1/3 cup honey or maple syrup
- 1 tbsp organic vanilla extract
- 2 tbsp warm water
- 1 pinch sea salt
Icing
- 1 cup raw cashews preferably soaked and dehydrated first
- 1 cup dates soaked for 20-30 minutes in warm water first
- 2 tbsp coconut butter
- 1 tbsp butter
- 1 tsp organic vanilla extract
- 2 tbsp cacao or cocoa powder
- 8-10 tbsp warm water
Instructions
Cookies
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Preheat oven to 350F
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Combine all ingredients in a large bowl and blend well with a pastry blender
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Cook for 12-14 minutes, until bottoms are just toasted (I lift them up and look with a spatula)
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Remove from oven and let cool
Icing
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Add all the ingredients except the warm water to your food processor and blend until smooth
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One tablespoon at a time, add the warm water and continue to blend until the mixture has the consistency you desire. The less water you add the thicker it will be.
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Spread onto each cookie
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Serve and enjoy!
Recipe Notes
The icing is optional if you want to cut back some of the sugar or sweetness, but true chocolate lovers will pile it on!
The icing can be stored in the fridge in a jar for at least a week. Mine didn't last more than a few days so it may last even longer… I will probably never know!