No sugar, no wheat, no dairy but still yummy! I found loads of packets of ground almonds in my ingredients, can’t remember why I had so many, I think from making macaroons, a treat containing a looooot more sugar!! Will be trying to use them up over the next week or two so expect some almond themed recipes!
- 1 1/2 cup ground almonds
- 1/3 cup chopped dark chocolate chips
- ½ tsp baking powder
- ¼ teaspoon baking soda
- 2 tbsp coconut oil (solid, crumbled, in small pieces and distributed well)
- 1 tsp vanilla extract
- 1 tbsp milled chia seed with 3 tbsp water… (but I forgot to put these in!.. see below)
- 3 tbsp almond milk
- 2 tbsp agave nectar or replace with another liquid based sweetener such as date syrup if you prefer
- Pinch of salt
Place dry ingredients in bowl, mix in wet ingredients. It seems like there is very little liquid in the mixture but remember these are almonds, not flour, so it is moist and comes together very easily. Roll the mixture in to a ball.
Divide the ball in to about nine smaller balls, flatten down on to an oiled or paper lined baking tray. Bake at 170 degrees celcius for 15 to 20 minutes.
Agave will brown quicker than sugar so keep an eye on them. Allow to cool and firm up before eating, this is crucial! It’s hard to stay away but don’t ruin all your good work!! Leave them alone!!! The purpose of the chia gel was as an egg replacer (1tbsp milled chia or flax mixed with 3tbsp water, left for 5-10 minutes to form a thick gel) which works well in baking to replace the binding properties of egg, but these firmed up on cooling to a moist, crumbly biscuit so that the chia was not really necessary to bind.
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