Sure I have spring fever, but I also have Spring Baking Championship Fever. This year’s contestants are some of the most talented I have seen on any of the baking shows. They make me want to seriously up my baking game, even though I’m not sure I’ll ever come close to the masterpieces they create week after week.
Though I have liked all the hosts and judges that have been on the show over the years, Molly Yeh is basically a ray of sunshine on my television, and I will take alllllll the sunshine I can get at all the times. I mean I did move to the sunshine state for a reason.
And then there are the challenges. My brain runs wild with each of them, and they make me want to immediately get in the kitchen and whip up a masterpiece of my very own. Being not as trained or talented as the contestants, some of the challenges are a little too much for me to tackle, at least on a whim for no reason without hours upon hours to dedicate to something that might fail miserably.
But the giant stuffed caffeinated cookie was totally a challenge I accepted as soon as Molly said go! Mine is a little different than the ones on the show and though it packs a punch of coffee, it’s not inspired by any coffee drink in particular. I can also personally attest to the fact that it tastes great alongside a cup of java.
A rich and complex molasses cookie is the base for this pie that’s loaded with salted coffee caramel, vanilla flecked almond butter, and carob chips, but you can use dark, milk, or even white chocolate. YUM!
The result is a crispy on the outside, chewy on the inside, ooey gooey filled masterpiece that is different than anything I have made before. The flavors are an intense journey of rich, spiced, nutty, and just a little salty. Sure the molasses is the dominant profile, but the other flavors complement and tame it in a craveable and dare I say Spring Baking Championship worthy way.Print
A giant and richly spice molasses cookie with almond butter, carob chips, and salted caramel hidden inside.
¾ cup coconut oil, room temperature
2 1/3 cups paleo flour blend (2 cups almond flour, 1 1/3 cup tapioca starch, ¾ cup coconut flour)
1 teaspoon baking soda
2 teaspoons ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground cloves
¾ cup coconut sugar
¼ cup unsulphered molasses
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
¾ cup creamy almond butter, vanilla if you have it
1 cup carob or dark chocolate chips
1/3 cup salted caramel, homemade and with espresso if you have it
Make the dough. In a large bowl, cream the coconut oil and sugar until fluffy and combined. You can do this by hand or with a hand or stand mixer. Beat in the egg and yolk, along with the molasses and vanilla. Stir in the flour, baking soda, and spices.
Press about half the dough into a deep dish pie pan, smoothing it up the sides. Spread the almond butter over the dough, sprinkle with chips, and drizzle with caramel. Dollop the remaining dough on top and smooth to cover all the filling.
Cover and refrigerate for 24-48 hours.
When ready to bake preheat the oven to 350 degrees F/325 degrees F convection and bake 25-30 until set on top. Allow to cool completely before slicing and serving. Pie may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from Two Peas and Their Pod