Chocolate Hazelnut Sandwich Cookies

Sweet sugar free chocolate ganache sandwiched between two crisp gluten free hazelnut cookies. My low carb version of Trader Joe’s chocolate hazelnut cookies. 

Author: alldayidreamaboutfood.com

Yield: 18 Sandwich Cookies

Serving Size: 1 cookie

Ingredients

Cookies:

♦2 cups Hazelnut Meal

♦1 tsp baking powder

♦1/8 tsp salt

♦1/4 cup butter

♦1/4 cup hazelnut oil

♦1/2 cup granulated Swerve Sweetener

♦1 large egg

♦1/2 tsp vanilla extract

Chocolate Ganache Filling:

♦3 & 1/2 tbsp butter

♦1 & 1/2 ounces good-quality unsweetened chocolate, chopped

♦3 tbsp powdered Swerve Sweetener

♦1/4 tsp vanilla extract

Instructions

Cookies:

►Preheat oven to 325F and line a large baking sheet with parchment paper.

►In a medium bowl, whisk together hazelnut meal, baking powder and salt.

►In a large bowl, beat butter and hazelnut oil with granulated sweetener until well combined. Beat in egg and vanilla extract.

►Beat in hazelnut meal mixture until dough comes together.

►Roll dough into scant 1-inch balls and place 2 inches apart on prepared baking sheet (you should get about 36 balls). Press balls down to 1/4 inch thickness with the heel of your hand.

►Bake 12 to 14 minutes, until just beginning to brown around the edges and just barely firm to the touch.

►Remove and let cool on pan 10 minutes, then transfer to a wire rack to cool completely (they will continue to crisp up as they cool).

Chocolate Ganache Filling:

►In a microwaveable safe bowl, combine butter and chopped chocolate. Heat in 20 second increments, stirring in between, until melted.

►Stir in powdered sweetener and vanilla extract until smooth. Let sit about 10 minutes to thicken.

►Spread about 1 tsp ganache on the bottom of one cookie and then top with another cookie, bottom-side in.

►Repeat with remaining cookies and remaining ganache.

Notes

Serves 18. Each serving has 3 g of carbs and 1 g of fiber. Total NET CARBS = 2 g.

164 Calories; 17g Fat (85.8% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 95mg Sodium.

Trio of Mini Cheesecakes

The most amazing No-bake Mini "Cheesecake" Cups ever, made without dairy and can be made with lots of different flavors.This recipe features a classic graham cracker crust, has the most amazing “cream cheese” filling and is finished with three wonderful toppings. This is the perfect summertime dessert. Sooo good!

Author: deliciouslyyum.com

Yields: 24

Ingredients:

For the Crust

•1 1/4 cups graham cracker crumbs

•5 tablespoons unsalted butter, melted

For the "Cheesecake" Filling

•1 3/4 cups soaked raw cashews, drained (soak in water for at least 4 hours or overnight)

•7 tablespoons lemon juice

•6 tablespoons honey

•1/4 cup coconut oil, melted

•1/2 teaspoon vanilla extract

For the Raspberry-Lemon Topping

•1/4 cup frozen or fresh raspberries

•1 tablespoon lemon juice

•zest of 1/2 lemon, optional

For the Mango-Lime Topping

•1/4 fresh or frozen mango chunks

•1 tablespoon lime juice

•zest of 1/2 lime, optional

For the Chocolate-Caramel Topping

•Chocolate Syrup

•Caramel Sauce

Instructions

✖Preheat oven to 350 degrees F. Line two mini muffin pans with paper liners (24 total).

✖Combine graham cracker crumbs (I have found that it is easiest to crush graham crackers in a ziptop bag with a rolling pin or pulse them in a food processor for a couple of seconds) with melted butter until fully incorporated. Press about 2 tablespoons of the graham cracker mixture into each lined muffin tin. Put in the oven and bake for 10 minutes or until crust is golden brown. Set aside.

✖In a blender, mix together soaked cashews, lemon juice, honey, coconut oil and vanilla. Puree until smooth and no chunks remain. Pour cheesecake mixture into each muffin tin until about 3/4 full.

✖Rinse out blender and puree together raspberries and lemon juice until smooth. Equally top 8 mini cheesecakes with raspberry-lemon puree until almost full. Using a toothpick, create the swirl affect. Finish with lemon zest.

✖Repeat step 3 with the mango-lime topping.

✖Top remaining 8 mini cheesecakes with as much chocolate syrup and caramel sauce as desired. Create a pattern using a toothpick as well.

✖Place pans in the freezer and let set, about 4 hours or overnight. Remove 15 minutes before serving from freezer for perfect cheesecake consistency.

Notes

Mini Cheesecakes will keep up to 2 weeks covered and stored in the freezer.