Free from dairy, refined sugar – and of course, gluten – these cute wee cookies are a perfectly simple marriage of fruit and nuts. Once blitzed and baked, they are delicately sweet & nutty – and the extra burst of dark chocolate on top lifts them to next-level good!
These tiny treats are a super-simple recipe from the lovely Kelly https://kellygibney.com who creates some beautifully inspiring whole-food dishes. With her kind permission, I’ve taken the basic cookie recipe (only three ingredients! How easy is that!) and tarted it up by adding a dollop of melted dark chocolate & a sprinkling of freeze-dried berry powder. They are lovely on their own, or get creative and invent your own topping.
1 cup shredded or dessicated coconut
¾ cup dates, soaked for 20 minutes
½ cup nut butter (I’ve tried both almond & peanut)
40-50 grams dark chocolate
optional: freeze-dried berries to sprinkle on top, or reserve a few pinches of coconut
Preheat the oven to 165C & line a baking tray with paper.
Blitz the coconut, dates & nut butter in a food processor until incorporated.
Using damp hands, roll teaspoon-sized portions into balls or flatten slightly to more of a cookie shape.
Bake for 10-12 minutes and leave to cool on tray.
Now for the chocolate: either melt it in a microwave, or simmer a small amount of water in a small pot – place the chocolate in a bowl and put the bowl over the pot/water until it gently melts. Spoon dollops of chocolate onto each cooked cookie and sprinkle with berry powder or coconut as desired.
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