Seem to store up almond pulp from making almond milk? I do. So I squeeze the life out of it and then freeze it until I have about 400gram when defrosted (I use 200gram almond per little of milk).
These choc cookies are gorgeous and subtle in flavour – just enough to go with your coffee – no matter how you drink it.
- 100gram butter
- 400gram defrosted almond pulp
- 40gram raw cacao powder
- 8 medjool dates (rough chopped)
- 20gram maca powder
- 3/4-1 cup coconut sugar
- 2 tspn baking powder
- 1 egg
- 1 Tbspn water (add 1 Tbspn extra at a time as needed to mix it)
Whazz it up in a food processor or Thermomix until it binds well. Add 1tbspn of water at a time to help mix but don’t let it get too wet. The “wet” of the mix should be like a hamburger mix and you will need damp hands to gentle make into balls. The mix is soft and delicate and a little wet. Shape gently into balls and then press gently with a fork. Place in 160 degree pre-heated oven for about 20-30min. Keep a watch on them. Depending on how wet the almond pulp was and their size may mean more or less time. They need some time to dry out and get a soft crust on the outside.
The do grow a little in the oven (about 25% more than original).
They will still feel soft when you take them out so let them cool for 15-20min before you eat them.