Author Notes
A tart raspberry quickjam compliments a bright chocolate swirl. An easy no-fight almond flour crust brings it all together. —AnnieCate
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Ingredients
- Crust
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1
greenish banana
-
1 1/2 cups
almond flour
-
1/2 teaspoon
salt
-
1/4 teaspoon
baking soda
-
1 teaspoon
almond or vanilla extract
-
1/2 teaspoon
cinnamon
- Filling
-
12 ounces
bag frozen rasberries
-
5
dates
-
1/2 cup
dark chocolate chps
Directions
-
Begin with the filling. Place the raspberries in a small saucepan and cover. Cook over medium heat until raspberries defrost and liquefy --- this should happen very quickly. Add the dates and continue to cook for another two or three minutes.
-
Blend the dates and raspberries together until smooth, then return to heat. Cook over medium for 9-10 minutes, stirring constantly, until mixture thickens. Towards the end, you may want to reduce the heat some so you don't get splattered on. Remove from heat and set aside
-
Now begin your crust. Liquify the banana in a blender. Ad the rest of the crust ingredients, minus the baking powder. Blend till an even consistency is reached. Manually incorporate the baking powder into the dough.
-
Divide the dough into six balls. Press the balls into a heart shaped cookie cutter. Remove the cookie cutter.
-
Flatten & widen the hearts with your thumb, making large well in the center about (just under) 1/2 inch deep.
-
Preheat the oven to 350
-
Melt the chocolate chips over a double boiler.
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Fill the well in the hearts with the raspberry jam, and swirl in the chocolate,
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Bake for 16-17 minutes
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Serve with love. Optional -- sprinkle big salt flakes over top
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