Ingredients
For the Filling:
2 cups raspberries
1 tablespoon all purpose flour
Light squeeze of lemon juice
2 tablespoons Sucanat
For the Crust:
¼ cup chopped dark chocolate
1 cup whole wheat pastry flour
1½ cups all purpose flour, more for rolling
1 tablespoons Sucanat
1 teaspoon salt
¾ cup solid coconut oil
1/3 cup, plus 3 tablespoons ice water
Directions
1. Preheat oven to 400°F.
2. In a small mixing bowl, combine raspberries, two tablespoons of Sucanat, a squeeze of lemon juice, and one tablespoon of flour. Lightly mash the raspberries and mix together.
Set aside.
3. To prepare the dough, combine the flours, 1 tablespoon Sucanat, and salt in a food processor and pulse to combine. Add coconut oil and pulse until mixture starts to form pea-size bits. Add in water, continuing to pulse until dough forms into a ball. (Sarah cautions against overmixing.) Add additional water, one tablespoon at a time, if needed.
4. Roll dough ball on a lightly floured surface, until it is 1/8 of an inch thick. Using a 4-inch round cookie cutter, cut circles, Flattening them just a bit more before topping them with raspberries and chunks of chocolate.
Top with an additional round of crust and secure the sides using a fork.
5. Pierce the tops with a fork and place on a silpat lined baking sheet.
6. Bake for 20-25 minutes, or until edges start to lightly brown.
7. Remove and set on a wire rack. Sarah says they're best served warm.
For the Filling:
2 cups raspberries
1 tablespoon all purpose flour
Light squeeze of lemon juice
2 tablespoons Sucanat
For the Crust:
¼ cup chopped dark chocolate
1 cup whole wheat pastry flour
1½ cups all purpose flour, more for rolling
1 tablespoons Sucanat
1 teaspoon salt
¾ cup solid coconut oil
1/3 cup, plus 3 tablespoons ice water
Directions
1. Preheat oven to 400°F.
2. In a small mixing bowl, combine raspberries, two tablespoons of Sucanat, a squeeze of lemon juice, and one tablespoon of flour. Lightly mash the raspberries and mix together.
Set aside.
3. To prepare the dough, combine the flours, 1 tablespoon Sucanat, and salt in a food processor and pulse to combine. Add coconut oil and pulse until mixture starts to form pea-size bits. Add in water, continuing to pulse until dough forms into a ball. (Sarah cautions against overmixing.) Add additional water, one tablespoon at a time, if needed.
4. Roll dough ball on a lightly floured surface, until it is 1/8 of an inch thick. Using a 4-inch round cookie cutter, cut circles, Flattening them just a bit more before topping them with raspberries and chunks of chocolate.
Top with an additional round of crust and secure the sides using a fork.
5. Pierce the tops with a fork and place on a silpat lined baking sheet.
6. Bake for 20-25 minutes, or until edges start to lightly brown.
7. Remove and set on a wire rack. Sarah says they're best served warm.
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