About the Recipe
Nutty crunch, chocolatey goodness + that tart cranberry pop… little bites that actually love you back
Ingredients
3 tbsp cacao nibs
1 cup almond meal
1/4 cup melted coconut oil
4 brazil nuts, roughly chopped
1 tbsp maple syrup
2 tbsp dedicated coconut
splash vanilla extract
pinch celtic salt
2 tbsp dried cranberries
2 tbsp hazelnuts, roughly chopped
Preparation
Step 1
Preheat your oven to 180ºC and line a baking tray with a silicone sheet.
Step 2
In a large mixing bowl, add all ingredients and stir until everything’s beautifully combined.
Step 3
Roll the mixture into medium-sized balls, then gently press down with a fork to create that classic cookie shape.
Step 4
Bake for 18 minutes, or until lightly golden and fragrant.
Enjoy 💕
Sweetness tip: I love these just as they are – the cranberries add the perfect natural burst of sweetness. But if you prefer your cookies on the sweeter side, simply stir through an extra tablespoon of maple syrup.