- 1/2 cup (80g) firmly packed fresh dates, pitted
- 2 cup (200g) ground hazelnuts
- 1 1/2 cup (225g) wholemeal spelt flour
- 1/4 cup (50g) chia seeds
- 1 teaspoon ground cinnamon
- pinch sea salt flakes
- 1/4 cup (50g) virgin coconut oil, at room temperature
- 1/2 cup (170g) rice malt syrup
- 1 egg
- 2 teaspoon vanilla extract
- 1/2 cup (50g) cacao nibs
- 1Preheat oven to 160°C. Line two oven trays with baking paper.
- 2Place dates in a small heatproof bowl, cover with boiling water; stand 5 minutes. Drain.
- 3Process dates, ground hazelnuts, flour, chia seeds, cinnamon, salt, oil, syrup, egg and extract until well combined. Stir in cacao nibs.
- 4Using damp hands, roll rounded tablespoons of the mixture into balls, place on trays; flatten with the palm of your hand into 6cm (2½-inch) rounds. Using the back of a damp fork, mark each cookie. Bake 15 minutes or until cookies can be gently pushed without breaking. Cool on trays.
Cacao nibs are the least processed of all cocoa products. The cocoa beans are roasted before the outer shells are cracked and removed. The resultant pieces of the bean are the
cocoa nibs. They are both textural and chocolatey,
with no sweetness, and are available from health food stores as well as specialist food stores.
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