Raw Dessert Recipe: Raw Chocolate Sesame Pinwheel Cookies

 

 

These raw chocolate sesame pinwheel cookies were my answer for 2 cravings; One was for a crispy cookie that I could enjoy with my midday tea or coffee if it was a coffee day, and two, for CHOCOLATE!!!

They don’t quite hit the “crispy” cookie craving, but they are slightly crisp on the very outside and caky on the inside which in the end was a heavenly texture (the past-tense reference is an indication that they have since been devoured!). The flavor strangely reminded me of what I remember a snickers bar tasting like (it has been well over 10 or 15 years since tasting one, but…) rich chocolate, a creamy nougaty type of flavor and texture, with hints of caramel and a nuttiness from both the sesame seeds and the almonds. Plus there’s a nice crunch from sesame seeds sprinkled on the inside that gives it even more depth in texture and palate pleasure.

I hope you feel enticed to give these a try. If you do, please let me know what you think.

In Love and Joy – Always,

Chaya

Raw Chocolate Sesame Pinwheel Cookies
Serves 40
Candy like cookies that are deceptively healthy and deeply satisfying for you sweet toothed chocolate lovers. With a creamy caramel cookie dough and intense chocolate sesame filling these little morsels are delightful, sexy and nourishing.
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55 calories
4 g
0 g
4 g
1 g
0 g
12 g
38 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
12g
Servings
40
Amount Per Serving
Calories 55
Calories from Fat 31
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 38mg
2%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
4%
Sugars 2g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cookie Dough
  1. 1 1/3 cup peeled crispy almonds - I salt soak my raw almonds for up to 14 hours, rinsing 2 times a day, peel and then dehydrate the almonds before using them. This makes them much more digestible and generally healthful.
Process almonds in a food processor with an "s" blade attachment until buttery and add
  1. 1/2 tsp. high mineral sea salt
  2. 6 Tbs. grade "b" maple syrup
  3. 5 drops medicine flower vanilla flavor extract, or 1/2 vanilla bean scraped or 1/2 tsp. vanilla extract (http://medicineflower.com/)
  4. 1/4 cup sprouted crispy sesame seeds, ground - I start with raw sesame seeds (with hulls) salt soak for 7 hours, rinse well, soak again for 7 hours and allow to sprout in a sprout bag or colander rinsing twice a day until small tails for. At that point I dehydrate until crispy. This is optional, but greatly enhances the seeds nutritional quality and out bodies ability to absorb the nutrients and minerals it contains.
  5. 1 Tbs golden flax, blended in a spice grinder with 3 Tbs. purified or spring water
  6. 3 Tbs. purified or spring water, this is in addition to the water used with the flax seeds.
Process again until smooth and
  1. Spread over one 9x9 teflex sheet, and dehydrate at 110 degrees until dry to the touch. About 6 hours.
  2. Flip onto the mesh screen, and dry for another 3 hours or so until the dough is dry, but still pliable.
  3. Remove and set aside while you make your chocolate sauce.
Sesame Chocolate Filling
  1. 1/4 cup sprouted and crispy sesame seeds - optional, see instructions above if you choose to sprout and crisp.
  2. 5 Tbs. grade "b" maple syrup
  3. 2 1/2 Tbs. raw cacao powder
  4. 1/8 (+) tsp. high mineral sea salt
  5. 4 drops medicine flower vanilla flavor extract, or 1/2 vanilla bean scraped or 1/2 tsp. vanilla extract (http://medicineflower.com)
  6. Blend in a spice or coffee grinder until the sauce is silky smooth.
For Your Pinwheel
  1. Take your cookie dough sheet and place it on a large cutting board.
  2. Spread the chocolate sauce evenly over its surface, leaving about 1/2 inch border dry.
  3. Sprinkle crispy, sprouted sesame seeds over the chocolate to add a crunchy texture.
  4. Cut the sheet in half.
  5. Separate the two halves, and roll each half beginning from the edge that you cut (which will not have a border, so there is chocolate all the way to that edge).
  6. Fold over the entire edge bit by bit and roll keeping it tightly pulled as you go.
  7. Once you reach the very end where there is a border, wet your finger tips and rub the edge until it feels slightly sticky.
  8. Complete the roll and firmly press down with the weight where you created an adhesion.
  9. Roll the second roll in the same way, and set that one aside.
  10. Use a sharp, slightly moist knife and cut small slices, whatever size you choose will be perfect.
  11. Between every few cuts you may want to clean your knife and moisten it ever so slightly. this will make cutting much easier.
  12. As you go you can place the pinwheels back on a teflex sheet, and once all are cut place them in the dehydrator for a few more hours (again at 110 degrees).
  13. Remove from the teflex and transfer them to the mesh sheet.
  14. Dehydrate for another 3 hours or until your desired texture has been achieved.
  15. In my humble opinion they are better before you dry them out too much. Dry on the outside, and still caky on the inside, that's the peak point if you ask me!
Notes
  1. Store these in a cookie jar for up to a couple of weeks. Although they do not need refrigeration I do recommend it for the integrity of the ingredients. Refrigerated or frozen they will last even longer.
  2. Bon Apetit!
beta
calories
55
fat
4g
protein
1g
carbs
4g
more
Living Vision http://www.thelivingvision.com/
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