I was craving cookies and anything dipped in chocolate! Everything is better dipped in chocolate, right?! I rummaged through my cupboard and noticed I had a big bag of dried pineapple I still had yet to use and started thinking of ways I could incorporate it into a cookie.
Dried pineapple is really tough in texture so it is important to soak it first. I also learned that you do not want to soak it for too long as it soaks up the water pretty quick, 20 minutes is perfect. Pineapple is on the world’s healthiest foods list; of course! Here are just a few of the health benefits:
- Potential ant-inflammatory and digestive benefits
- Antioxidant protection and immune support
- Excellent source of manganese
- Protection against macular degeneration
I decided to roll the dough and use a cookie cutter; if you do not have cookie cutters not to worry, you can form the dough with your hands by rolling 1 tablespoon of dough into a ball and flatten the dough into the shape of a cookie. I set the cookies in the fridge for a half hour, another option would be to dehydrate them, which I will try next. The fun part of this recipe is enrobing them in chocolate! Try not to eat all the chocolate before you have dipped them all!
I attend an all girls bootcamp a couple of nights a week so I have the most amazing taste testers; I brought this batch of cookies and the ladies just loved them! This recipe is super easy to make so there is no excuse not to try them! 🙂 Enjoy!
- 1 cup dried pineapple
- 1 cup gluten free rolled oats
- 1/4 cup coconut ribbons
- 1/3 cup raw pecans
- 4 - 6 dates pitted
- 2 teaspoons mesquite powder
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- dash of salt
- 1/2 cup raw cacao butter
- 1/2 cup raw cacao powder
- 1/3 cup coconut sugar
- dash of salt
Chop pineapple into chunks, soak the dried pineapple and dates for approx. 20 minutes.
Place all ingredients in a food processor and process until a dough forms.
Place the dough on baking tray lined with parchment paper and roll to about 1/2" thick.
Use a cookie cutter of your choice and cut out cookies approx. 2" in diameter.
Place in the fridge to set while making the chocolate coating.
Shave raw cacao butter into slivers and melt double boiler method on a very low setting.
Combine cacao powder, coconut sugar and salt in a medium mixing bowl.
Add melted cacao butter and mix well removing any clumps.
Remove cookies from fridge, using a fork place each cookie in the chocolate bowl one at a time until evenly coated.
Place each cookie back on the baking tray lined with parchment paper and set in fridge for 1/2 hour.
For the chocolate coating you can also melt dark chocolate chips (not raw version).