Dark Chocolate Vegan Recipe
Ingredients
112g Soft light brown sugar
4g Maldon or Crystal Salt ( can add more p.s- taste preference)
40g Pistachio pieces
112g Dark Orange chocolate pieces
205g Plain flour
20g Cocoa powder
1/2 tsp Bicarbonate of soda
65g Coconut oil
72g Almond butter or Cashew Butter
70g Golden syrup
40g Saffron Water
How to
Preheat the oven to 180°C.
Pour the soft light brown sugar, flour, Pistachio pieces, salt and chocolate pieces into a large bowl.
Mix the almond or cashew butter, oil, water (few pieces of saffron in hot water- wait for water to cool before pouring into mixture) and golden syrup together and add to the bowl.
Mix together with a wooden spoon or by hand.
Line a baking tray with greaseproof paper.
Split your dough into 8 golf ball-sized balls and flatten slightly with the palm of your hand.
Bake for 8-10 minutes (This will vary depending on thickness – if the edges of cookie feel firm but centre is still soft, it should be ready to take out).
Leave to cool for 15 minutes. Enjoy!