Do you know what mends a heart that breaks fifty times a day? Me neither. But these raspberry chocolate hand pies are certainly giving it a good college try. I apologize in advance for what may come of this blog in the next week. Carlos has taken a turn and is in his final days. It feels like he arrived here and his body said “ok, I can start to let go now”. But more on that later. For now, there are these. They’re vegan. They’re delicious, cute, and easy to whip up. And everyone deserves to feel their love. xx- Sarah
- For the Filling:
- 2 cups of raspberries
- 1 tablespoon all purpose flour
- light squeeze of lemon juice
- 2 tablespoons succanat
- For the Crust:
- 1/4 cup chopped dark chocolate
- 1 cup whole wheat pastry flour
- 1 1/2 cups all purpose flour, more for rolling
- 1 tablespoons sucanat
- 1 tsp salt
- 3/4 cup solid coconut oil
- 1/3 cup + 3 tablespoons ice water
- Preheat oven to 400 degrees.
- 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.
- 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. Be careful not to over-mix! Add additional water, one tablespoon at a time, if needed.
- Roll dough ball on a lightly floured surface, until it is 1/8" thick. Using a 4" round cookie cutter cut circles, rolling them just a little bit more flat before topping with raspberries and chunks of chocolate. Top with an additional round of crust and secure the sides using a fork.
- Pierce the tops with a fork and place on a silpat lined baking sheet.
- Bake for 20-25 minutes, or until edges start to lightly brown.
- Remove and set on a wire rack. Serve warm!