Ingredients
- Chocolate Fudge Filling:
- Ingredients
- 1 cup walnut pieces
- 1 cup spelt flour
- 1 teaspoon salt
- 1/2 cup organic evaporated cane juice
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 cup soy or almond or rice milk, room temperature
- 1/3 cup coconut oil, melted and cooled
- 3/4 cup vegan dark chocolate chips
- 2 Tablespoons coconut milk
- 1/4 cup coconut oil
- Pinch of salt
Preparation
Step 1
Directions
1. Heat oven to 350°F.
2. Finely chop walnuts: Add walnut pieces to Vitamix container.
3. Secure lid.
4. Pulse on Variable 6 five times.
5. Stop machine; scrape sides and pulse three more times, being careful not to over mix.
6. Combine the walnut meal, flour, salt, evaporated cane juice, cinnamon, baking powder, vinegar, extracts, milk and coconut oil in a large mixing bowl.
7. Fold until a wet ball forms; cover and refrigerate for 20 minutes.
8. Portion cookies with #40 scoop into balls and flatten onto parchment lined cookie sheets.
9. TIP: Alternately, you could roll out dough and cut out cookies or form with hands from spoonfuls for a “messy” style Mountain cookie.
10. Bake for 15 to 18 minutes or just until edges are lightly golden brown.
11. Cool completely on a wire rack.
12. For the Filling: In a small saucepan, melt the chocolate, milk, oil and salt over low heat, stirring just until blended, glossy and thin.
13. Transfer mixture to a small bowl and refrigerate, uncovered, until chilled to a “peanut butter consistency”. (Recommend you check mixture every 15 minutes until desired consistency is reached.)
14. TIP: For easiest cookie assembly, chill your cookies in the fridge before adding fudge.
15. When ready to assemble, slather the Filling on a cookie; place another cookie on top.
16. Repeat until all the cookies are prepared.
Fun Tip from Lunch Box Bunch
Store these cookies in the freezer and grab one to “thaw” about 5 minutes before eating. They taste delicious chilled—or you can warm ever so slightly so the fudge “melts a bit”.