These amazing Paleo witch fingers are really creepy (and healthy)
These amazing paleo witch fingers are almost too creepy-looking to eat. Almost...
Not only are they impressive to look at, but with ingredients including our beloved coconut oil, they're pretty healthy too. We reckon they'll be a guaranteed Halloween hit. Here's the recipe...
For the cookies:
1/4 cup + 3 tbsp honey
1/2 cup coconut oil, at room temperature
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup coconut flour, sifted
1/4 tsp salt
16 sliced almonds
For the strawberry jam:
3/4 cup frozen strawberries, thawed and roughly chopped
2 tbsp honey
In a large bowl, beat together the honey and coconut oil until smooth and creamy. Add the vanilla and almond extracts and beat once more.
Add the coconut flour and salt, stirring until well combined and a wet dough forms. Scrape the dough onto a large piece of cling film and wrap into a flat, thin disc. Place the fridge for about 25-30 minutes - until firm.
While the dough chills, preheat oven to 325 degrees and line a baking sheet with parchment paper. Set aside.
In a pan, combine the chopped berries and honey and bring to a boil over medium heat. Cook the berries for just under 15 minutes, stirring frequently until they become thick and smooth.
Transfer the berry mixture to a bowl and mash with a fork. Place in the fridge to set.
Remove the dough from the fridge and roll 1 tablespoon-sized balls into 4-inch long finger shapes that are about 1/2 inch thick. Place onto the prepared baking sheet and firmly press sliced almonds into the finger tips. Remove the almond before baking. Then, using a sharp knife, make several horizontal, shallow cuts just under the fingernail, and then in the centre of each finger. Lightly press in the dough on either side of the knuckle to shape. Place the whole pan in the freezer for 10 minutes.
Once frozen, bake the cookies for just under 15 minutes - until they have slight cracks and are golden brown.
Once cooled, dip the bottom of the finger into the strawberry jam, then fill the fingernail space with a dollop of the jam, and press in a sliced almond.
Store in an air-tight container in the fridge. To soften, let sit at room temperature for a few minutes before serving.
Recipe and images via Food Faith Fitness.