Autumn Spiced Chocolate “Bunnies”


Yields 1 baker’s dozen jumbo 4oz cookies Method:


Start Early • Pre-heat oven to 350 (f). (If convection, fan on low speed.)


• Place carrots and orange juice into the bowl of food processor.


(I like to use organic, heirloom, multi-color baby carrots from a local farm, these are tender and sweet. I just trim the tops and give them a thorough wash. No need to peel or cut into smaller pieces before processing further.)


Blend carrots and juice until a slightly chunky paste is formed. The carrots should be approximately the size of bread crumbs.


Place a 11.5” x 16.5” silicone baking mat (silpat) on a cookie sheet tray.


Evenly spread out the carrot mixture over the surface of the tray.


Bake for 45 - 60 minutes until carrots begin to slightly dry and become like moist bread crumbs.


In The Meanwhile:


“Wet” • Place all “wet” ingredients (butter, coconut oil, sweeteners, eggs, and vanilla) into a stand mixer and blend with a paddle until a smooth and creamy mixture is formed.


• Approximately 2-3 minutes on medium speed. “Dry”


• Sift together all dry ingredients and add into mixing bowl (except oats, flake sea salt, pepitas, dried car- rot crumbs, and chocolate chunks).


• Add sifted dry ingredients into wet ingredients, mix on slow to medium speed until a cohesive dough begins to form.


• Slowly mix in remaining dry ingredients until dough is even and thick.


• Place dough into a refrigerator for approximately 30 minutes to become cold. (This is an important step or the cookies will melt before a thick shape can be set while baking.)


Chocolate note: you can either purchase chocolate chips or if you’re particular, you can make your own chunks with a block of your favorite dark chocolate. You need at least 2 cups in this recipe for an even distribution and proper ratio of dough to chocolate. I like it extra chocolatey, so I go with 3 cups. You can always place some extra chunks on top of the cookies before baking as well. I like to try different single origin fair trade chocolates and switch it up every so often, there’s too many good options to have just one favorite.


Form and Bake the Cookies


• Using a 4-ounce ice cream scoop, portion the dough balls onto the baking trays lined with silpats or non- stick parchment paper. Allow 2” space between each cookie.


• Gently press the dough balls down into a large “burger patty” shape (add extra chocolate chunks on top if you like).


• Bake at 350 (f) for approximately 12-14 minutes / then turn heat up to 420 (f) and continue baking for approximately 5-7 minutes.


• Remove from oven and enjoy warm with a glass of your favorite cold milk. (I like Ripple pea milk.)


Places to Source Ingredients:


• Inyoni Organic Farm • 12 Seasons Organic Farm • ECHO International Farm


• Farmer Mike’s U-pick and Farm Stand


• Circle C Farms


Easily change this recipe to gluten-free and vegan with these substitutions: + Switch all-purpose flour for Bob’s Red Mill glu- ten-free ‘all-purpose flour’ blend. + Switch butter with more virgin coconut oil. + Switch 2 eggs with 4 ounces aqua faba. + Switch honey with agave nectar/syrup or brown rice syrup.


• Worden Farm • Food & Thought • Whole Foods • Trader Joe’s • Publix


Chef David Robbins (a true locavore chef) is an advocate for biodynamic agricul- ture, slow foods, clean eating/living, veggie forward cuisine, sup- porting family owned local businesses, and spreading education on all aspects of sustain- ability. Growing up on a small family farm in Hawaii gave him a unique appreciation and perspective for the places and people that produce our food. Working with commu- nities and ecosystems in a sustainable format truly is a win for everyone. 239.247.2244 IG @chefdavidrobbins chefdavidrobbins@ gmail.com.


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The Sunday Supper Club


This October Chef Robbins is launching “The Sunday Supper Club,” in collaboration with various local experts connected to a wide span of clean living components. Robbins describes the events as “a way to experience community, good eats, whole food philosophy, and meaningful conversations”. Imagine TEDx talks with an intimate dinner. His vision is to recreate the sense of healthy connectivity people had with the earth, their food, farmers, bakers, and neighbors that has been lost to too many of us in recent decades.


ESSENTIAL Naples


FALL 2020


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