This recipe from Little Market Kitchen is a yummy treat for you and your loved one to share! You'll even have extra to spread the love - it makes approximately 2 dozen sandwich cookies. Steer clear of the heart-shaped box purchased last second from your local grocer and surprise your sweety with something original and homemade.
Cookies - Ingredients
1 1/2 C dates (about 6 oz)
3/4 Almond Flour plus extra for rolling out (directions for homemade almond flour below)
1/3 C cocoa powder
3 tbsp coconut milk (or almond, or cow milk)
2.5 tbsp soft coconut butter (or regular butter, or almond butter)
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
Jam - Ingredients
3 C raspberries
2/3 C honey or maple
Juice of 1/2 a lemon
Jam Filling - Directions
(Feel free to replace this jam with any type you prefer, homemade or store bought, though other jams may not firm up as well in the cookie.)
Place raspberries in a medium saucepan and crush them a bit with a fork or a wooden spoon. Turn stovetop heat to medium low. Stir often.
Once the raspberries have broken down to a liquid-y mush, let them cook down for 7-10 minutes, then add the maple syrup. Stir well. Continue to cook over medium low heat, stirring every few minutes, for 35-45 minutes, or until jam thickens. Since this jam is for filling cookies, it needs to be a bit thicker then usual.
Take off heat when you can run a wooden spoon through it and the jam takes a second or two to fill in the trail the spoon leaves behind. It'll be noticeably thick and it will thicken a bit more in the fridge. Once thickened to your liking, add the lemon juice and stir well. Let the jam cool a bit, then fill a jar and put it in a cool place. This should produce about 1 1/2 Cups of jam, and the cookies need about 1 Cup.
Cookies - Directions
Whisk together almond flour, salt, baking powder, and cocoa powder in a medium bowl. Set aside. Place dates in the bowl of a food processor, and add coconut butter, coconut milk, and vanilla - blend until a fairly smooth paste forms, 3-4 minutes.
Slowly add the dry ingredients to the wet in the food processor, pulsing the food processor a few times between each addition. Once all dry ingredients have been added and just barely mixed in, remove dough from the food processor and place in bowl.
Knead the dough a bit, and if it's too sticky add more almond flour, if it's too dry, add a bit more milk. Once you get a dough you can work with without it getting stuck all over your fingers, divide it into four equal balls and pop them in the fridge for about ten minutes.
Preheat oven to 300 degrees fahrenheit while dough chills.
Remove one dough ball from the fridge, and lightly dust your countertop with almond flour. Using hands (it'll stick to a roller), press dough out into a thin sheet, about 1/4 inch thick, taking care to turn it over and flour the surface often to prevent sticking. Using a cookie cutter, cut your desired shapes out of the dough and place on either a greased cookie sheet, or one covered in parchment paper. Continue with other dough balls. Cookies can be pretty close together on the cookie sheet, 1/3 inch apart should be fine. They won't puff or spread much.
Bake 15 minutes. After cookies have cooled, spread half of them with jam and top with a second cookie.