1. Home
  2. /
  3. Recipes
  4. /
  5. Triple Choc Peanut Butter Caramel and Raspberry Jam Brownie Cookies

Triple Choc Peanut Butter Caramel and Raspberry Jam Brownie Cookies

with Thriving Family
recipe-difficulty
Not too tricky
recipe-serves
14
ready-in
2 hours
Triple Choc Peanut Butter Caramel and Raspberry Jam Brownie Cookies

These treats are next level indulgent and completely dairy, refined sugar and refined flour free! They are the entertainer's secret weapon. Surprise your guests with this dessert cookie that will blow them away! Our Thriving Family Double Choc makes an amazing substitute for flour in chocolate recipes, and we have substituted coconut oil and peanut butter in place of dairy butter. Voilà! dairy free deliciousness!

Note, if making the chia jam from scratch, we suggest making that step a few hours ahead or the day before.

Treats + Desserts
Modern Wellness Cuisine
Pantry Items
View in metric
  • ⅔ cup peanut butter
  • 1 egg
  • 2 ½ tsp vanilla extract
  • ¼ tsp baking powder
  • 1 punnet fresh raspberries
  • 7 heaped tsp of chia jam, store bought or: 5.3 oz frozen raspberries, 1 tbsp warm water
  • ¼ cup Cacao
  • 1 tsp Pink Himalayan Crystal Salt
  • 10 Deglet Noir Dates, soaked for 10 minutes
  • 1 tbsp Maple Syrup
  • 2 tbsp Chia Seeds
  • 2 cups Dark Chocolate Buttons
  • ¼ cup + 1 tbsp Coconut Oil
  • ¾ cup Coconut Sugar
  • 1 cup Thriving Family Double Choc
  1. To make the cookies, preheat the oven to 320°F.
  2. Place 2 cups dark chocolate buttons, 1/4 cup peanut butter, and 1/4 cup coconut oil in a heatproof bowl over a saucepan of simmering water and stir until the mixture is melted and smooth. Set aside.
  3. Place the egg, coconut sugar, and 2 1/2 tsp vanilla extract in the bowl of an electric mixer and whisk for 10 minutes or until pale and creamy.
  4. Stir through the chocolate mixture, protein, cacao, baking powder, 1/2 tsp salt, and remaining chocolate into the egg mixture.
  5. Spoon tablespoonfuls of the mixture, one at a time, onto baking trays lined with non-stick baking paper. Bake for 8-10 minutes or until puffed and cracked. Allow to cool completely on trays.
  6. Meanwhile, to make the filling, place dates, remaining vanilla, salt, coconut oil, 2 tbsp of peanut butter, and maple syrup into a food processor, blitz until creamy. Roll into balls and store in the fridge to firm up.
  7. Make the chia jam by processing 5.3 oz frozen raspberries, chia seeds, and warm water in a food processor until combined, allow to set for a few hours.
  8. Layer the cookies with a ball of the peanut butter caramel, chia jam, fresh raspberries, and a tsp of peanut butter.