For the Chocolate Cookies
- 1 1/ 4 cups plus 2 tablespoons and 1 teaspoon soy milk, divided
- 1/ 3 cup cocoa powder
- 1/ 4 cup plus 1 tablespoon olive oil
- 1/ 4 cup plus 1 tablespoon sugar
- a pinch salt
- 1 1/ 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/ 2 teaspoon baking soda
- 2 ounces dark chocolate
For the Coconut Cream
- 1 (13.5 ounce) can full fat coconut milk
- 1 1/ 4 cups cashews, soaked at least 4 hours
- 1 tablespoon agave syrup
For the Chocolate Coating
- 5 ounces dark chocolate
- 1 teaspoon coconut oil
To make the coconut cream: place the cashews, the coconut cream and the agave syrup into a food processor and pulse until smooth and creamy. Set aside until firm. If making the same day, refrigerate for at least 1 hour.
To make the chocolate cookies: Mix 1 cup soy milk, cocoa powder olive oil, sugar and salt in a bowl. Add the flour, baking powder and baking soda and mix to combine. Pour the batter into a cake pan. Bake for 40 minutes or until a skewer comes out clean when poked in the center. Remove from the oven and allow to cool.
Melt the dark chocolate with the remaining soy milk for 1 minute in the microwave. Put the cooled cake into a bowl and crumble with your hands. Mix with the melted chocolate mixture until a dough forms. Make a ball and put it on the table covered with plastic film (or on a silicone sheet). Stretch with a rolling pin. Cut the cookies with a glass or a ring cutter.
Put a tablespoon of the coconut cream over half of the cookies and close with the other half. Let them in the freezer for half an hour.
Put the chocolate with the coconut oil in a medium bowl and melt it in the microwave (30 to 60 seconds). Dip each cookie into the chocolate to cover. Let them in the freezer for one hour at least. If the cookies have been in the freezer for a long time and they have hardened a lot, it is best to remove them 10-15 minutes before consuming them so that they are not hard to eat.