Chocolate Enrobed Cinnamon Cookie Sticks
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~ raw, vegan, gluten-free ~
There are different types of cinnamon and the one that you use makes can markedly change the taste of a recipe. You will commonly find Cassia cinnamon in the local grocery stores.
It is less expensive and a bit spicier and more pungent. It is therefore preferred in exotic meat dishes, curries, and other savory foods. It also has a darker color than Ceylon cinnamon which is my favorite and the only one that I will use. It has a lighter, sweeter, and more delicate flavor. This cinnamon has a more delicate and complex flavor, with citrus, floral, and clove notes. Ceylon cinnamon is sometimes called true cinnamon. It is, of course, more expensive.
I never used to be a cinnamon snob, but I am now. A few years ago, I went through an apple phase. I was craving them and eating a couple a day. I would slice them up and heavily sprinkle on the cinnamon.
Somehow in my spice drawer, I had ended up with two different bottles of cinnamon. I never thought much about it but soon started noticing a big difference in taste. That is when I started my research. I encourage you to try the two side by side and see what you think.
You usually won’t find Ceylon cinnamon in the standard grocery store, unless they have a gourmet foods section. If you pick up a bottle of cinnamon and it doesn’t read “Ceylon”…. it will be the Cassia version. After plenty of research and testing several brands, I have come to enjoy the Organic Frontier Cinnamon brand. I buy it by the pound because… yes, I do use a lot of cinnamon in my life. :)
The chocolate coating that I used in the recipe worked beautifully but do take note that it will soften if kept at room temperature for too long. I store mine in the fridge until ready for eating.
Ingredients:
Yields 22 cookies
Cookies:
Chocolate drizzle:
- 1/4 cup cold-pressed coconut oil, melted
- 1/4 cup raw cacao powder
- 1/4 cup maple syrup
Sprinklers:
Preparation:
Cookies:
- In a large mixing bowl combine; almond flour, cashew flour, powdered coconut, coconut crystals, cinnamon, and salt. I actually ran mine through a sifter to make sure everything was well mixed and fine.
- In a small bowl stir together the agave, coconut oil, and vanilla extract. Pour into the dry ingredients and mix the batter together with your hands.
- Scoop out the batter in measure 1 Tbsp measurements or as desired. Roll into small chubby logs, flattening the ends.
- Place the cookies on the mesh sheet that comes with the dehydrator and dry at 145 degrees for 1 hour, then reduce to 115 degrees (F) for about 16 hours. The exterior will be a bit firm but the cookies will be moist and chewy on the inside. Check them periodically throughout the dry time to find that “sweet spot” of doneness.
Chocolate drizzle:
- Place the coconut oil, cacao, and maple syrup in the blender and blend until it turns smooth and creamy.
- Pour into a shallow bowl. If the mixture is real soupy in texture, place in the fridge for 5-10 minutes. Needs to be thick enough to hold onto the cookie stick
- Tip: To melt the coconut oil, place the jar in a large bowl of hot water. You can hand mix this, but I find that it doesn’t get as creamy and risk having grainy cacao bits in it.
- Dip the dehydrated cookie into the chocolate, coating the whole thing. Lift out with a fork, tap the fork handle on the edge of the bowl a few times to knock off excess chocolate. Then slide the bottom of the fork along the edge and you go to transfer it to a rack to cool.
- Sprinkle with raw coconut crystals and place in the fridge or a cool room to set up.
The Institute of Culinary Ingredients™
- Raw Coconut Crystals add a “brown sugar” flavor to a recipe. Read about it (here).
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan
Morning, amie….i have a flour question. For the flour in these, which did you use? There seem to be
many different types….maybe you used the kind from making nut milk (dehydrated and blended in vitamix) or did you just blend up sprouted and dehydrated nuts? These look very nice. thanks, kate
I used almond flour made from my almond pulp. But a person can use finely ground almonds if they don’t have that. Have a wonderful weekend Kate. amie sue
Is this really 16 hours at 115 degrees???
Thats what I did Constance. Dry times are always a guideline due to the climate, humidity, type of machine, how full it is and how dry or moist you want your recipes. :) Have a great day, amie sue
ok thanks-they are in the dehydrator now the dough is yummy in fact I was just about to have my bowl of quinoa mush when I whipped these up so I sprinkled a little of the dough into my cereal this morning –
Delish LOL
the reason I asked about the time was it just seemed like a long dry time for something not really wet at all
but were going for it I will let you know the end result(providing they actually get all the way to the chocolate coating) LOL they are already yummy
thanks again and you also have a wonderful day and weekend
Constance
Sounds like an interesting and yummy breakfast Constance. hehe Again, just keep an eye on them and remove when they are to your liking. Keep me posted how they turn out for you. Have a great evening. :) amie sue
Great…i have almond flour from pulp, on hand. what about the cashew flour? same thing..? I hardly ever make cashew milk, and don’t strain it..thanks, kate
I used ground cashews Kate. I never have cashew pulp on hand. :)
popped these in the fridge about 20 minutes ago and my husband and I just tried them
outstanding again
these are so good cant wait to show them off to my girlfriend when she comes tomoro
thanks again you keep us eating without growing bored of humdrum foods
Awe, thanks Constance. :) There really is no need for anyone to eat a humdrum diet. I find eating raw / whole foods adds so much more excitement and flavor into our diets. I hope your girlfriend enjoys them. Have a great day, amie sue
I can totally relate to working outside and dropping into bed. This time of year, putting in vegetable gardens, mulching flowerbeds, cleaning out chicken coops, goat barns. Busy busy busy but so wonderful! Love your recipes!!!
Thank you Texan :) It sounds like you are busy as well. I love the farm life. It makes me feel so connect with nature. :) Today I visited our friends vineyard and they raise pigs , sheep and chickens… I had such a great time just listening to the little grunts of the pigs. hehe Have a blessed nights sleep. amie sue
Oh geeee YUM!
I have not had cassia for years, the taste remind me of porridge.
I can eat cinnamon on anything I reckon, its a taste sensation!
And ceylon is superior health benefit wise too sooo its a win-win! :)
Good evening Idapie,
So nice to hear from you. :) I hope you are doing well. I too love cinnamon… I am so glad that I learned the difference in cinnamons a few years ago. To me, nothing beats the ceylon form. Have a blessed week. amie sue
This is to die for you are to good for yourself I mean Wow! I plan to make soon Happy me!
Hello Mari… so good to hear from you. :) I hope you make them soon… I WANT you happy! hehe Blessings and hugs, amie sue
sneaking in a minute real quik to ask you a question on these-I need to make a boatload of these soooo
can this recipe be doubled?
thanks
constance
A boatload! hehe I don’t see why not Constance. I looked over the ingredients again and since the final mixing is by hand, you won’t need to worry about your machine burning out on ya and we don’t have any pungent ingredients that could throw off flavors… so I would give it a green light. :) Enjoy! amie sue
I made this yesterday, today we eat all within 15 minutes .. it’s beautiful … thank you very much Amie Sue
Isn’t that the way it goes. hehe Kale chips are like for us… thanks for letting me know Vanja. Sweet dreams! amie sue
I was brousing though recipes last night looking for a couple little detail items for my thing on monday and came across the recips for these again so whipped them up and got them into the dehydrater real quik
never get tired of these little gems they are so yummy and nice for when you just need a little SOMETHING but not a big something LOL
thanks again for all you do amie-sue
Oh so happy to hear that you are enjoying these Constance. It is nice to create a arsenal of recipes that you can quickly go to, isn’t it?! Thank you so much for sharing this with me. Have a wonderful day, amie sue
OH MY Goodness!! These are the bomb ditty of cookies!!!
So Good!
I am going to agree with you Kay. lol Bomb Ditty they are! Thank you for sharing, amie sue
This is by far the best raw site I’ve come to…yeah, even with your sweet potato mash!! I’m wondering about coconut crystals…is it necessary?
There isn’t a recipe of yours I haven’t loved yet!
Combining this lifestyle with fermentations e.g. Kombucha, water kefir, kimchi etc…it doesn’t get any better! Thanks for your hard work Amie-sue
Good evening Clairdelune (love your name)
Thank you so much for the lovely and encouraging words. :) I am so thrilled that you are enjoying the recipes~
The coconut crystals as a little layer of flavor… the flavor that a brown sugar would add. You can omit them, that is your call. Do you make your own Kombucha? That is something I really want to get into.
Have a blessed evening, amie sue