White Chocolate & Raspberry Jam Drops

Vegan, dairy-free, egg-free, refined sugar-free

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Makes 18 biscuits

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Vegan, dairy-free, egg-free, refined sugar-free 〰️ Makes 18 biscuits 〰️

White chocolate and raspberry is a superior flavour combination, in my humble opinion. Sweet and creamy paired with fruity and tangy. How could you not enjoy it? This recipe features a multipurpose dough that is so fudgy thanks to the secret ingredient of chickpeas. Before you say anything, let me promise you that you can’t taste them in there. They make a wonderful replacement for eggs and flaxseed eggs, and are usually always in the pantry ready for when cookies need to be made.

To see a video of how to make this dish, click here.

INGREDIENTS

• 1 can (425 grams) chickpeas, drained and rinsed well 

• 1/2 cup almond butter 

• 1/2 cup maple syrup 

• 2 teaspoons pure vanilla essence 

• 2 teaspoons baking powder 

• 1/2 teaspoons sea salt 

• 1 cup plain flour 

• 90 grams vegan white chocolate (I used Pana Organic white chocolate with macadamia)

• 3/4 cup raspberry jam 

METHOD

1. Preheat the oven to 180° C and line two baking trays with baking paper. Add the chickpeas, almond butter, maple syrup and vanilla essence to a food processor and blend on high until well combined. Stop the processor to scrape down the sides and near the blade if needed to ensure that the dough is evenly combined.

   1 can (425 grams) chickpeas, drained and rinsed well

   1/2 cup almond butter

   1/2 cup maple syrup

   2 teaspoons pure vanilla essence

2. Add the baking powder and the sea salt and blend for another 15 seconds or until combined. Remove the blade from the centre and fold in the flour and white chocolate. Mix until the dough is evenly combined but be careful not to overmix.

   2 teaspoons baking powder

   1/2 teaspoons sea salt

   1 cup plain flour

   90 grams vegan white chocolate

3. Use the palm of your hands to roll the dough into balls. Place each ball onto the lined baking trays. Wet your hands with a small amount of water as needed to prevent the dough from sticking to the palm of your hands. Use your thumb to make an indent in the centre of each biscuit. Fill each indent with ¾ tsp of jam.

   3/4 cup raspberry jam

4. Bake for 30 minutes, swapping the trays over halfway through to ensure even cooking. You will know when they are done as a golden colour will develop on the underside of the biscuit. Best enjoyed warm out of the oven. If you do have any leftovers, allow them to cool fully before storing them in an airtight container for up to 2 weeks.