Surprise Chocolate Cookies

My 2 boys are part cookie dough and part pork crackling. They were my 2 main nutrient sources whilst pregnant.

I remember carrying a tub of cookie dough in my handbag during my first trimester and sneaking secret spoonfuls when no one was looking. At home I could be more open about my addiction... sitting on the couch in my trackies, with a bowlful of cookie dough and a soup spoon (because a dessert spoon just isn't big enough and a ladle seemed unladylike) watching Buffy DVD's (and for those you gasping at the thought of food poisoning- it was egg free dough!).

Had I had this recipe 5 years ago then perhaps I wouldn't have 2 (almost) 10-pound babies and maybe now I would be able to run down a hill without having to cross my legs. Awkward; yes, worth it; of course!

These Surprise Chocolate Cookies are really a double surprise; marshmallow under the Chocolate coating and chickpeas in the cookie. Super Surprise! Not only will these cookies help those hormonal induced cravings, they'll help keep you regular (chickpea fibre!).
These make great treats for the kids and being gluten, dairy and processed sugar free its ok if they have more than one... As long as they don't eat into your stash!

SURPRISE CHOCOLATE COOKIES
Makes 12 Cookies

INGREDIENTS
1/2 cup Dates
1/4 cup boiling water
Dash of Bicarb Soda
1/2 cup Chickpeas; canned, drained and then measured
2 Tablespoons Maple Syrup
2 teaspoons Vanilla Extract
2/3 cup Almond Meal
1/3 cup Arrowroot Flour
3 Tablespoons Cocoa
1 Egg
1/2 teaspoon Baking Powder
dash Salt
1 serve Marshmallow (there will be heaps left over but its not easy to make a 1/2 recipe on account of the egg white. Eat the rest or make a 1/2 recipe of Salted Honey Rice Krispie Treats)
Chocolate (see recipe below)

INSTRUCTIONS
Preheat the oven to 175C/350F
Line and grease a large baking tray.
Place the dates in a small bowl and cover with the boiling water and the bicarb.
Allow to sit for at least 20 minutes.
Place the dates in a blender and purée.
Add the chickpeas, maple syrup and vanilla extract and blend until a smooth paste is formed.
Add the egg and blend in.
Add the dry ingredients to the blender and mix until combined.
A delicious cookie dough will form.

Using a dessert spoon, scoop spoonfuls of dough onto the tray.
The spoonfuls will form round balls on the baking tray.
Will make 12 biscuits.
DO NOT FLATTEN THE BALLS.

Place in the middle rack of the oven and bake for 16 minutes.
The cookies will be firm on the bottom and top, but still soft (not gooey) in the middle.
Remove from the oven and allow to cool on the trays.

Whilst the cookies are cooling cut the Marshmallow into squares; with each square being the same size as the top of the cookie.
Place the Marshmallow on top of the cooled cookie and, using a kitchen blow torch, lighter etc, lightly melt the marshmallow. If the Marshmallow starts to 'run' down the side of the cookie use a knife to spread it back on top.
If the Marshmallow becomes too soft then it will seep into to the cookie and the only surprise you'll get is that there isn't any surprise!
Once the Marshmallow is adhered to the cookie and has re-firmed, place the cookies on a wire cooling rack which rests over a baking tray.
Melt the chocolate and pour over the marshmallow cookie.
Reuse the Chocolate that has dripped into the baking tray.
Place cookies in the fridge to set.
Store in an airtight container in the fridge for up to 4 days.

MARSHMALLOW
(adapted from Rasbperri Cupcakes)

INGREDIENTS
100ml water
3/4 cup Maple Syrup or Honey
2 Tablespoons Gelatin
100 ml water
1 egg white, at room temperature
1 Tablespoon Vanilla Extract

Arrowroot for sprinkling

INSTRUCTIONS
Place 100ml of water and Maple Syrup/Honey in a saucepan and bring to the boil over a medium heat.
At the same time sprinkle the gelatin over 100ml of water and allow to thicken.
Once the mixture is boiling reduce the heat slightly and add the thickened gelatin mixture, whisking vigorously to incorporated the gelatin and ensure no lumps remain.
Return to medium heat and return to the boil and boil for 1 minute, continuing to whisk.

Place the egg white in a clean bowl of a kitchen stand mixer with a whisk attachment.
Place mixture on medium and whisk until the egg white is frothy.
Pour the hot mixture in to the bowl, pouring slowly along the edge of the bowl.
Turn whisk to high and whisk for 5-7 minutes.
Add the Vanilla and whisk on high until firm but not set (another minute)
The mixture should be shiny and thick, but still able to be piped and spread.

Spread into a greased and lined dish or pipe out onto a greased and lined tray.
Allow to sit at room temperature overnight.

Once set sprinkle the arrowroot over Marshmallow pieces (this makes them less sticky and easier to handle). Alternatively, roll the pieces in arrowroot or you could even use dessicated coconut.  

CHOCOLATE
Makes 200 grams of Chocolate.
Store left over chocolate in the freezer for future use.

INGREDIENTS
1/2 Cup Coconut Oil
1/2 Cup Cocoa
2 Tablespoons Maple Syrup

INSTRUCTIONS
Over a very low heat melt the coconut oil.
Add the maple syrup and stir.
Add the cocoa and stir until combined, ensuring no lumps.
Allow to cool slightly before using, or keep in freezer for future use.