Raspberry Chocolate Hand Pies

By vealam

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

Details

Servings 8
Adapted from ahouseinthehills.com

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!