Chocolate Thumbprint Cookies with Strawberry Coconut Cream

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Health & Fitness Enthusiast Alisa Fairbanks made delicious chocolate thumbprint cookies with strawberry coconut cream just in time for Valentine's Day! Click here for more information about Alisa. Chocolate Thumbprint Cookies with Strawberry Coconut CreamPrep Time30 minsCook Time25 minsTotal Time55 minsA not too sweet treat, these chocolate thumbprint cookies with strawberry coconut cream are truly something special. Plus, chocolate and strawberry are always a match made in heaven! No dairy, gluten, grains or refined sugar either.Course: Dessert, TreatsCuisine: Dairy-free, Gluten-free, Grain-freeKeyword: cookies, thumbprint cookies, Valentine’s Day treatsServings: 12IngredientsFor the chocolate thumbprint cookies2 cups almond flour1/3 cup cocoa or cacao powder1/3 cup coconut sugar1/4 tsp sea salt1/2 tsp baking soda1 egg, preferably pasture-raised1/4 cup coconut oil, melted2 tsp pure vanilla extract1 tsp apple cider vinegarFor the strawberry coconut cream10 oz bag frozen strawberries, thawed3/4 cup cold coconut cream, (refrigerate overnight)1 Tbsp maple syrup1 tsp pure vanilla extractOptional garnishCacao nibs or dark chocolate chipsInstructionsPreheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.Mix the almond flour and remaining dry ingredients for the thumbprint cookies together in a large bowl. Then, add the wet ingredients and mix to incorporate.Roll dough into 12 balls, about 2 Tbsp or 1-inch size each. Place on lined baking sheet and press thumb into the middle of each cookie to form an indentation. You may need to remold the dough a bit if cracks occur (some are okay, but make sure the cookie is sturdy).Bake in preheated oven for 12 minutes. Let cool on pan for 5-10 minutes and then move to a cooling rack to cool completely.While cookies are cooling, get going on the strawberry coconut cream. Place thawed strawberries in a high powered blender and blend until smooth. Then add to a small saucepan over medium heat and bring to a simmer. Reduce heat to medium-low and continue to simmer for about 25 minutes, stirring often. Strawberries will thicken and reduce down once done. Set aside to cool completely. Place in fridge to speed up cooling, if desired.Add cold coconut cream to a chilled glass or stainless steel bowl (tip: chill the beaters too for better whipping). Pour in the maple syrup and vanilla, and then beat with a hand mixer until thick and fluffy. Once strawberries are cooled, fold into the whipped coconut cream.Scoop some of the strawberry coconut cream into the thumbprint of each cookie. Garnish with cacao nibs or dark chocolate chips, if desired. Store in the refrigerator in an airtight container and eat within a few days.Recipe NotesFresh strawberries can be used in this recipe as well. Follow the directions the same way. I opted for frozen since strawberries were not in season at the time I made this recipe. This way, I was still able to use local berries, but in frozen form!Also, I used and recommend this brand of coconut cream. It has no gums and it’s all cream — no need to separate the cream part from the water! But, as an alternative, you can place canned coconut milk in the fridge overnight and then scoop out only the cream part (save water for cooking, smoothies, etc).