These moreish little mocha almond cookies are full of goodness. They’re a great source of protein and fibre to help keep blood sugar levels stable, and magnesium needed for energy production and nervous system health. Raw cacao contains potent heart-healthy antioxidants called phenols, which have been shown to help lower cholesterol and blood pressure. Cacao also contains theobromine, which boosts endorphins, your brain’s pleasure chemicals.
Makes: 14 cookies
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Servings
12
Prep time
Cook time
Recipe
Ingredients
- 2 tsp instant coffee granules
- 4 tbsp almond butter or tahini
- 4 tbsp maple syrup
- 100g good-quality dark chocolate, chopped into squares
- 1¼ cup almond meal
- 3 tbsp raw cacao powder
Method
- Preheat oven to 180°C and line baking tray with baking paper.
- Mix instant coffee with 1 tsp boiling water.
- Place all ingredients in high-speed food processor and blend until well combined.
- Roll into 1 tbsp balls and place on tray. Press a square of chocolate into top of each ball.
- Bake cookies for 10 mins. Allow to cool before eating.
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