Friday, December 2, 2011

Vegan chocolate-sunbutter pillows

Bailey loves our drippy faucet
It seems like my world has gone to the dogs lately but yes, there still is a cat in the kitchen, pictured above. Bailey loves our drippy kitchen faucet. It delivers just the right amount of water with every drip to keep him fascinated.

Nika and Misha wait eagerly for me to get clumsy and drop food
Bailey enjoys the faucet while the canine kitchen helpers prefer waiting underfoot to see if anything is dropped by accident during food prep. I feel like I am cooking in a tank of sharks waiting to pounce. I am surprised by how fast they can scoop up a dropped piece of lettuce or carrot peel. Veggies aren't their favorite but they will force them down just to keep the other one from enjoying the spoils.

Vegan chocolate-sunbutter cookies
Here's something I'm not planning to drop, vegan chocolate-sunbutter pillows. These are so scrumptious I'm glad the recipe only made eight cookies, otherwise I'd be tempted to keep on eating when I should be stopping. These combine my two favorite ingredients: chocolate and sunbutter. Before food allergies and candida, chocolate and peanut butter used to be my sweettooth craving. Sunbutter fills in perfectly for the peanut butter.

Vegan chocolate-sunbutter pillows
(makes 8 large cookies)

Ingredients for chocolate outside:
  1. 3/4 cup quinoa flour
  2. 6 T.  raw cacao powder
  3. 1 tsp. gluten-free baking powder
  4. 1/4 tsp. baking soda
  5. 1/4 tsp. sea salt
  6. 1/4 cup coconut syrup
  7. 2 T. coconut nectar
  8. 3 T. unsweetened hemp milk
  9. 3 T. olive oil
Ingredients for sunbutter filling:
  1. 1/4 cup unsweetened sunbutter
  2. 1/4 cup dry soy milk (unsweetened)
  3. 2 T. hemp milk
  4. 1 T. coconut syrup
  5. stevia to taste
  1. Preheat oven to 350 degrees. Spray a cookie sheet with pan spray.
  2. For the chocolate cookies, combine all the dry ingredients in a large bowl. Add in the wet ingredients and mix to combine.
  3. In a separate bowl, combine the filling ingredients.
  4. Use about a tablespoon of dough for each cookie. Form balls and then flatten on the cookie sheet.
  5. Place a teaspoon of sunbutter filling in the center of each cookie and fold up the sides of the dough to encase the filling.
  6. Bake for about 10 minutes.
Note: These say nice and soft even when placed in the freezer.

I have entered this recipe in Weekend Wellness at:


Suzanne said...

Those look incredible. I don't have quinoa flour, what other flours do you think would work?

Sheree Welshimer said...

Hi Suzanne,

I think these would come out perfectly with just about any flour. You could use brown rice flour or amaranth. If you don't have a problem with gluten, try regular flour or spelt.