These little gems are rich, fudgy, and layered with intention. This soft, no-bake cookie dough is infused with Dirty Rose Chai, Cacao, and Vanilla, pressed over a snappy chocolate shell scattered with edible flowers. They’re deeply satisfying: creamy tahini, almond flour, and dark chocolate bring the kind of indulgence that also happens to nourish. Hello protein, healthy fats, and glow-enhancing herbs!
Keep a stash in the freezer and you’ve got something decadent, floral, and quietly functional whenever the craving hits.
RECIPE
Prep time: 30 minutes
Yield: 6-12 gems, depending on mould size
Recipe by: Tara Lanich-LaBrie
Ingredients:
For the Cookie Dough:
- 1 1/4 c almond flour
- 1/4 cup tahini
- 1/4 cup melted coconut oil
- 2-3 Tbsp date syrup, maple or honey
- 1 1/2 Tbsp Dirty Rose Chai powder
- 1 Tbsp Cacao Powder
- 1/2 tsp Vanilla powder
- 1/4 tsp of sea salt
- 1/2 cup chopped dark chocolate or chocolate chips
For the Dark Chocolate Base:
- 1/4 cup dark chocolate
- 1 tsp coconut oil
- Edible flowers in the bottom
For the Matcha Chocolate Base:
- 1/4 cup white chocolate
- 1 tsp Matcha powder
- 1 tsp coconut oil
- Edible flowers in the bottom
Directions:
1. Prep the chocolate bases: Melt chocolate on a double boiler.
2. Stir in melted oil and if using the Matcha, add and whisk until blended.
3. Place edible flowers in the bottom of ice cube trays of your choice; silicone is easy to pop out. Spoon the melted chocolate over the flowers, about one teaspoon per ice cube place.
5. Set in the freezer to harden while you make the cookie dough.
6. Make the cookie dough: Mix all the dry dough ingredients, except the chocolate, in a large bowl, and stir in the tahini, syrup and oil. Fold in the chopped chocolate or chips.
7. Take the ice cube trays out of the freezer and add the cookie dough on top of the chocolate, pressing it in neatly.
8. Freeze for about 10 minutes, remove from the tray, and enjoy!
