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Chocolate Almond Empanadas

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Oh tonight’s creation was a hum-dinger!  Chocolate Almond Empanadas are amazing!  This chocolate dough is very easy to work with.  It is a very thick one but it is really easy to mold it into whatever shape you desire.  I had first rolled it into a ball shape, then decided to flatten it out and I found it was easy to almost “stretch” it to a flat pancake shape.  “Hmmm, I thought, I could fold it over and stuff it with something!”  I had some fresh almond butter in the fridge and thought, “Well shoot,  that would compliment the almond in the dough really well.”  But gosh, you could use about anything; peanut butter, jams, coconut, the list goes on.  I had one left to make but had run out of my almond butter so I searched the fridge so I could complete my very last one.  I found some raw peanut butter and used that.  I can’t wait to sink my teeth into it and get a feel of creamy almond butter in there.

Ingredients:

  • 2 1/2 cups raw almond flour
  • 1/2 cup ground flax (see below)
  • 1/2 cup raw cacao powder
  • 1/3 cup cold pressed olive oil
  • 1/3 cup water
  • 1/3 cup raw agave nectar
  • 1 Tbsp vanilla extract
  • 1/2 tsp almond extract

Preparation:

  1. To make almond flour, place the almonds in the food processor and process until it reaches a mealy flour.
  2. To make ground flax, place the seeds in a coffee grinder and grind till it reaches a powder.
  3. In the food processor mix the almond flour, ground flax and cacao powder just until combined, using the “S” blade.
  4. As the food processor is running add in the olive oil, water, agave and vanilla.  Process until well blended.
  5. Make a ball in the palm of your hand about the size of 2″ and then flattened it out to form a disc.
  6. Place approx. 1 tsp of almond butter in the center and fold it over, lining the edges up and pinch them shut.
  7. Take a fork and press the edges down.  This was to help seal them but really more for decoration.
  8. Place your empanada on the mesh dehydrator screen and dehydrate 1 hour at 145, then reduce to 105 and dehydrate for at least 5 hours or until desired dryness is achieved.

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8 thoughts on “Chocolate Almond Empanadas

  1. Kim says:

    Where do the pecans come in? I see them listed in the ingredients, but I don’t see them in the instructions.

  2. Kim says:

    These look absolutely fabulous and I’m thinking of all sorts of fillings – ganache, ganache mixed with almond butter, vanilla icing, raspberry jam… can’t wait to make them.

  3. Kim says:

    Yes, I’m on a cookie making spree. Taking some to a party on Friday and going to freeze some for Christmas. Do you think the vanilla frosting for your vanilla macaroons will freeze well? I wasn’t sure about that one. I think the almond joyous bars will freeze marvelously and these empanadas should, too. What do you think?

    • amie-sue says:

      Raw frostings don’t seem to freeze to well. I would wait and frost them prior to event. Anything wrapped in a chocolate empanada would be good!

  4. Kim says:

    These were fun to make. I used three fillings – vanilla icing mixed with cranberries, chocolate ganache mixed with vanilla icing, chocolate ganache mixed with almond butter. I think the cranberry was my favorite. Although I like them, I decided not to take them to a party because I thought they tasted a little flax-y. It didn’t bother me, but I thought some people might find it an odd flavor in a cookie. I think I might try to decrease the flax next time.

  5. Cheynne says:

    Hello, it’s me again! Do you think that date paste would be a good filling?
    FYI: In the last 2 days, I’ve made 2 kinds of your crackers, 2 breads, date paste, and those chocolate chip cookies (with which- I confess- I may or may not have an addiction problem.) I’m having a couple friends over for dinner Saturday, and I have a few more of your recipes to make, but I am totally unafraid of hosting a RAW dinner now. Thanks again for your time and efforts!

    • amie-sue says:

      Good evening Cheyenne,

      WOW I am sooooo proud and impressed. :) You have been busy! I love it. hehe. You know, date paste would be good for a filling, good thinking! Please let me know how your gathering goes. I will be thinking about you. :) Many blessings, amie sue

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