- 8
Ingredients
- For the Filling:
- 2 cups of raspberries
- 1 tablespoon all purpose flour
- light squeeze of lemon juice
- 2 tablespoons succanat
- For the Crust:
- 1/4 cup chopped dark chocolate
- 1 cup whole wheat pastry flour
- 1 1/2 cups all purpose flour, more for rolling
- 1 tablespoons sucanat
- 1 tsp salt
- 3/4 cup solid coconut oil
- 1/3 cup + 3 tablespoons ice water
Preparation
Step 1
Preheat oven to 400 degrees.
In a small mixing bowl combine raspberries, two tablespoons of Sucanat, a squeeze of lemon juice, and one tablespoon of flour. Lightly mash the raspberries and mix together. Set aside.
To prepare the dough, combine the flours, 1 tablespoon Sucanat, and salt in a food processor and pulse to combine. Add coconut oil and pulse until mixture starts to form pea size bits. Add in water, continuing to pulse until dough forms into a ball. Be careful not to over-mix! Add additional water, one tablespoon at a time, if needed.
Roll dough ball on a lightly floured surface, until it is 1/8" thick. Using a 4" round cookie cutter cut circles, rolling them just a little bit more flat before topping with raspberries and chunks of chocolate. Top with an additional round of crust and secure the sides using a fork.
Pierce the tops with a fork and place on a silpat lined baking sheet.
Bake for 20-25 minutes, or until edges start to lightly brown.
Remove and set on a wire rack. Serve warm!