- 1 1/2 cup almond flour or almond meal
- 1 cup coconut flour
- 1/2 cup cacao
- 3 tbsp acai (optional)
- 1 tsp vanilla bean powder (or 2 tsp vanilla extract)
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup + 2 tbsp maple syrup
Chocolate*: (see notes)
- 1/2 cup cacao butter
- 1/2 cup cacao mass
- 2 tbsp coconut sugar
- 1/4 tsp vanilla powder
- 1/4 tsp sea salt
- 1/2 cup cacao powder
- Add all the dry ingredients into a food processor and pulse a few times to mix everything together.
- Add the maple syrup either all at once or gradually while the food processor is running and process until it forms a crumbly dough.
- It should stick together when you form a ball with your hand but it doesn't form a sticky ball in the food processor. You can add more maple syrup if you want more of a cookie dough consistency.
- Transfer the dough into a bowl and start forming small balls with your hands or press the dough into silicone molds for chocolates if you have those on hand and want various shapes.
- You can also make balls and then flatten them out into cookie shape.
- Place them in the freezer for 10-30 minutes while you make the chocolate.
- Start by preparing a bain marie. That means bringing a small amount of water almost to a boil in a small/medium pot and placing a glass bowl over it, making sure the bowl doesn't touch the water. Then you can lower the heat to minimum or turn it off.
- Add the cacao butter and keep stirring it until it melts almost completely. Add the cacao mass, coconut sugar, vanilla powder, and sea salt and let it melt while stirring occasionally. When melted add the cacao powder and mix well to get rid of any lumps. (I like using a spoon, not a whisk)
- Take the cookies out of the freezer and dip them in chocolate. Let them harden on a flat surface, preferably also on baking paper.
- Store in the fridge for a about a week.
If you don't want to make the chocolate yourself you can just melt a vegan chocolate bar and dip the chocolate in that.