Raspberry coconut butter cups
Bars and cookies, Desserts, Paleo, Vegan
INGREDIENTS To make 4 large sized cups For the raw chocolate: 6 tablespoons coconut butter* 2 tablespoon softened coconut oil 1/2 cup cocoa (or raw cacao) 1 tablespoon raw honey…
This is just everything happy in a delicious cookie skillet! We threw it together with what we had one night, and we’ve made it 45927 times since!
I use the 8″ skillet from Lodge but I’ve also halved it and used the 6″. It works both ways. I do line the skills so I can pop it out, but you don’t need to if you don’t want and it’s well seasoned.
RECIPE
Cookie
3T soft coconut oil or butter
6T honey or maple syrup
1 egg
1 cup ground oats/oat flour
1/2 cup chocolate chips
Pinch salt
4 “dollops” (about 1T each!) jam
4 “dollops” sunbutter
Chocolate Chips
2T coconut oil
1T nut/seed butter
1T honey/maple
4T cocoa
Directions
Start with the chocolate chips, and simply gently melt everything together stirring until smooth. Spoon it out onto parchment paper on a plate and fold the parchment over the top to stop it spreading. Leave in the freezer about 15 minutes or until it’s solid then use a sharp knife to chop it into chips! So easy!
For the skillet:
If you’re starting with whole oats, grind them in a food processor or blender. Then mix the honey and oil together in a bowl. Whisk in the egg till it’s all mixed. Then stir in the oat flour and salt and when it’s an even batter, stir in the chocolate chips!
Spread the batter into the lined 8 inch skillet , dollop the jam and sunbutter on top alternating them around the cookie, then use a pointed end of a knife to swirl it around!
Bake 20-30 mins at 350F or until just firm to the touch (it won’t be firm on the swirls so find a bit that’s actual cookie). Eat hot with ice cream or cool and eat the next day – I actually prefer the next day, you?!
