I needed a fast fix for my brownie with walnuts craving and came up with this cacao walnut fudge cookie recipe with the ingredients from my Paleo pantry. This recipe is for the dark chocolate enthusiast – it’s a soft, chewy, rich fudge cacao cookie made with 100% unsweetened cacao and sweetened with dates.
The rich cacao chocolate flavor is enhanced by the coffee in the recipe and reminds me of the richness of chocolate desserts served in fancy restaurants where the bowl of water with lemon in it isn’t for drinking but for washing your hands.
- 2/3 cup cacao powder
- 2 egg whites
- 4 pitted, chopped dates soaked in 1/2 cup hot water
- 1 square unsweetened 100% cacao chocolate, roughly chopped
- 2 tsp strong brewed coffee (optional)
- 1 tsp pure vanilla extract
- 1/4 cup organic chopped walnuts (optional)
- Preheat oven to 350 degrees F.
- In a blender or food processor, combine 4 pitted, roughly chopped dates with 1/2 cup of hot water and blend until smooth. If you don't have a blender or food processor, chop the pitted dates into small pieces and soak in hot water.
- Roughly chop 1 square of Baker's unsweetened 100% cacao chocolate.
- Brew 1/2 cup of strong coffee (you will use 2 tsp. of this coffee).
- In a medium bowl, whisk together the cacao powder, egg whites, dates mixture, chopped unsweetened cacao chips, 2 tsp. coffee, vanilla extract and walnuts.
- Portion the mixed batter onto a parchment lined baking pan and flatten the cookies with the back of a spoon. Make sure to leave enough room between the cookies as they will spread out a little.
- Bake for 10-12 minutes until the cookies are set and the tops are glossy.
- Allow cookies to cool a little and eat warm.