MAKES 24 TO 30 CRACKERS
These sugared chocolate crackers are a very versatile dessert. Serve them with fresh fruit jam or topped with chopped berries—you can even make them into dessert sandwiches, using a filling of chocolate mousse or coconut cream.
1½ CUPS WHOLE WHEAT FLOUR
½ CUP UNBLEACHED PASTRY FLOUR
½ CUP EVAPORATED CANE JUICE
⅓ CUP PLUS 1 TABLESPOON UNSWEETENED COCOA POWDER
1 TEASPOON BAKING POWDER
¼ TEASPOON SALT
4 TABLESPOONS COCONUT OIL
2 TABLESPOONS PURE MAPLE SYRUP
1 TABLESPOON DARK MOLASSES
¼ CUP WATER
¼ CUP CANE SUGAR
1. Preheat oven to 350°F.
2. Line a large baking sheet with parchment paper.
3. In the bowl of a stand mixer, combine the flours, cane juice, cocoa powder, baking powder, and salt.
4. Beat the mixture until well combined and then reduce the speed to medium and leave running.
5. Add the coconut oil 1 tablespoon at a time until it forms a crumbled mixture.
6. In a small bowl, whisk together the remaining ingredients except for the cane sugar, and beat into the flour mixture to form a smooth dough.
7. Roll the dough by hand into a ball and wrap in plastic wrap.
8. Chill the dough for 1 hour and then turn it out onto a floured surface and roll it as thin as possible.
9. Cut the dough into the desired shape and place the shapes on the prepared baking sheet.
10. Prick the crackers with the tines of a fork and sprinkle with cane sugar.
11. Bake for 12 to 15 minutes or until the crackers are just crisp.