Super choc cookies

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. 


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