Things are starting to get a little festive in our house. Christmas Carols are playing, tree is up and I just feel like baking, all. the. time.
This is truly a magical time of year. Honestly, who can go past chocolate biscuits? These would make great home-made gifts, wrapped up in celophane and ribbon. Being Paleo, they are allergen friendly for gluten and dairy intolerance (but definitely not nuts) and don’t have any nasties.
3 tbs coconut flour
1.5 cups almond meal
1 tsp baking powder
1/2 tsp salt
1 cup walnuts (roughly chopped)
1 cup cacao powder
1 tsp vanilla essence
1/2 cup butter or coconut oil
3-5 tbs honey/maple syrup/coconut nectar
100 g of 90% dark chocolate or cacao wafers
Step 1: Preheat the oven to 175*C.
Step 2: Add all dry ingredients in a bowl, and mix to combine.
Step 3: Gently melt all wet ingredients except eggs on a low heat saucepan. When they are half melted, turn the heat off and whisk every 30 seconds to keep it together, and to let it cool enough so that the eggs don’t scramble.
Step 4: Add the eggs into the chocolate mix (when it has fully melted) and whisk for about a minute until the mixture thickens, has a shine, and comes together.
Step 5: Combine all the ingredients well, and roll into little balls.
Step 6: Place the cookie dough on a lined baking tray, and press the middle down with a fork. Cook for 10 minutes at 175*C.
To make these triple choc cookies, you could dip them in melted chocolate at the end, after they have been baked. Yum!