Fancy a cookie and a cuppa? Ah well sadly cookies have been pretty much off the list....until now that is. These are one of my proudest recipes as not only do they taste so good they are pipsqueek to make. Do keep an eye on them in the oven though as they do cook very quickly.
1 Cup of blanched almonds.
2 Teaspoons of unflavoured melted coconut oil.
1 Teaspoon of vanilla powder or essence.
1 Tablespoon of dessicated coconut.
2 Tablespoons of maple syrup.
Tiny pinch of Himalayan rock salt.
1/4 Cup melted unflavoured coconut oil.
1/4 Cup raw cacao powder.
1/8 Cup of maple syrup.
Blitz the almonds in your food processor till they resemble breadcrumbs.
Add the rest of the ingredients and blitz till well combined and sticking together almost dough like.
Divide the mixture into 12 and roll them into balls.
Cover a baking tray with greaseproof paper.
Place the balls on the tray a few inches apart, you might need to do this in 2 batches.
Flatten gently the balls down with the palm of your hand till they are about 1 cm deep.
Cook on a medium oven, for about 5 minutes till golden brown, but keep watching them as they burn easily.
Allow to cool for a couple of minutes then gently with a pallet knife or similar remove one by one onto a wire rack to cool.
To make the chocolate, gently whisk all the ingredients together in a bowl then pour into a plastic bottle with a narrow opening and drip the chocolate over the cakes.
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