Vegan Afghan Cookies
Serves: 12
Prep time: 40 mins
Cooking time: 12 minutes
Ingredients
125g sugar-free almond butter 1/3 cup Natvia 2 cups Walnuts, plus 12 extra ½ cup raw cacao powder ½ cup sugar-free dark Chocolate chips
Method
- Using a fork, mix the almond butter and Natvia until thoroughly combined.
- Place the walnuts in the bowl of a food processor. Pulse until they form a fine meal. Add to the bowl of almond butter and Natvia. Sift over raw cacao powder and stir until thoroughly combined. Roll into tablespoon sized balls and place on a greaseproof paper lined baking tray. Press down with a fork to flatten. Cover and refrigerate for 30 minutes.
- Bake at 180C for 12 minutes. Remove from the oven and stand for 1 minute. Remove to a wire rack, above a sheet of baking paper to cool.
- Melt the chocolate in the microwave. Spoon a small amount on top of each cookie. Press a walnut firmly into the chocolate of each cookie and stand for 30 minutes or until set.
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