La Bomba Rosa
La Bomba Rosa

Preparation time 25 minutes

Total time: 45 minutes

Ingredients

  1. 125 mL (1/2 cup) date purée
  2. 125 mL (1/2 cup) plain yogurt
  3. 1 egg
  4. 15 mL (1 tbsp.) vanilla extract
  5. A pinch salt
  6. 2 mL (1/2 tsp.) baking soda
  7. 7 mL (1/2 tbsp.) baking powder
  8. 250 mL (1 cup) quick oats
  9. 250 mL (1 cup) oat flour, whole wheat flour, or other
  10. 30 mL (2 tbsp.) flaxseed, milled or whole
  11. 250 mL (1 cup) fresh raspberries
  12. 125 mL (1/2 cup) shredded unsweetened coconut
  13. 125-250 mL (1/2-1 cup) dark chocolate chips

Directions

This recipe is courtesy of Madame Labriski.

  1. Preheat oven to 180°C (350°F).
  2. In a bowl, combine date purée, plain yogurt, egg, and vanilla extract and mix until smooth.
  3. Add salt, baking soda, baking powder, oats, flour and mix well to combine. Then add flaxseed to the mix.
  4. Stir in raspberries, coconut, and chocolate chips.
  5. Line a baking sheet with parchment paper or a silicone mat.
  6. Using a teaspoon, scoop balls of dough onto baking sheet and place a raspberry in the centre of each to garnish.
  7. Bake for 20 minutes.

Chef’s secret

Cookies keep five days in an airtight container on the kitchen counter, a week and a half in the fridge, and three months in the freezer.

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