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 INGREDIENTS for 16 HEARTS

Cooked quinoa 2 cups

Dates 1 cup pitted and soaked in the water for 20min

Almond flour 1 cup

Vegan Butter ½ cup (Earth Balance or coconut oil)

Raw coconut sugar 2tbs

Baking powder 1 tsp

Vanilla powder 1tsp

Himalayan pink salt just a pinch

Heart cookie cutter

Baking paper

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PROCESS

Before you start, have ready your baking sheet lined with parchment paper and large cutting board also lined with parchment paper (it is good idea to have ready a bowl with warm water to dip your utensils to prevent the dough from sticking).

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Blend everything in the high power blender or food processor.

Start with the dates and keep adding the rest of ingredients gradually.

When ready, place the dough into a bowl and store in a refrigerator for 2 hours or overnight.

When ready, shape the dough into a cylinder about 1inch diameter (like the Pillsbury dough).

Cut the cylinder in equal 1/4 inch slices.

With a rolling pin, roll down one piece at a time to a thinner but wider slice and cut out the heart. shape with your cookie cutter  (what’s left can be reused to make few more hearts).

With moist spatula, move each cookie to a baking sheet lined with baking paper.

Preheat the oven to 400F.

Bake for 20 to 30 min.

Let them cool down at least for couple of hours before dipping in the chocolate.

 

FOR THE CHOCOLATE LAYER

Vegan Dark chocolate chips ½ cup melted over steam water

Fat coconut milk from the can ½ cup

Maple syrup to taste

Whole blanched almonds to decorate

Cooking tongs

Pastry cooling rack

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PROCESS

Blend the melted chocolate with milk and maple syrup possibly with a whisk.

Make sure you have deep enough bowl for dipping the hearts up to the middle line.

Use tongs to help you to hold firmly so you make the line in the middle straight t as possible.

Place each cookie on the pastry rack with a paper underneath (some of chocolate will drip).

When ready, decorate them with almonds.

Place them into refrigerator overnight

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