A great way to use left overs and the small amounts of nuts and fruits that you have left in the bottom of a bag!
Prep Time2 hrs
Cook Time18 mins
- 112 grams Avocado approximately 1/2 cup or 1 small-medium avocado but measure to be sure
- 1/2 Tablespoon Honey
- 1/3 cup Maple Syrup
- 1/2 Egg I know this sounds weird but I couldn't eat 18 cookies myself. If you can double the recipe
- 1/2 teaspoons Vanilla Extract
- 3/4 Cup Almond Meal
- 1/3 Cup + 1 Tablespoon Arrowroot
- 1/4 teaspoon Baking Powder
- Dash Bicarbonate
- 1/2 teaspoon Salt
- Add ins swap according to what's in your cupboard
- 1/4 Cup Almond Brittle see recipe below- break into small pieces using a food processor or by hammering
- 50 grams Chocolate Chips see recipe below
- 1/4 Cup Desiccated Coconut
- 1/4 Cup Sultanas
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Honey
- 1/4 Cup Almonds halved
- Optional dash of Salt
- 1 1/2 Tablespoons Coconut Oil
- 1/2 tablespoon Maple Syrup
- 1 1/2 Tablespoons Cocoa
- Optional; 1/2 teaspoon of Vanilla Extract for a sweeter, less bitter, chocolate
If not already done so make the Almond Brittle and Chocolate chips.
Place the avocado, maple syrup and honey in a blender and blend for 3 minutes.
The mixture will be silky smooth and an odd green colour.
Transfer the green mixture to the bowl of a kitchen stand mixer with a paddle attachment.
Add the egg and vanilla and beat for 30 seconds.
Scrape down the edges of the bowl and then beat on medium/high for 7 minutes.
Add the dry ingredients (except for the add ins) and mix on low until just combined.
Stir in the add ins by hand (not literally with your hand; but not by the mixer) being careful not to over mix.
Line 2 baking trays with baking paper and grease.
Using an ice cream scooper, or a 1/4-1/3 cup measure, make 8-9 mounds of cookie dough over the 2 sheets. Do not place the cookies too close to each other.
Using your fingers or the back of a spoon, shape each mound into a circle by flattening the top.
Cover each tray with plastic wrap and place in the fridge for a minimum of 1 hour (can be left for up to 2 days).
Preheat the oven to 190C/375F
Place 1 tray of cookies in the oven and bake for 18 minutes.
Remove and allow the cookies to cool completely on the tray.
Bake the other tray of cookies next. (Don't bake the 2 trays at the same time as the bottom tray will not get crispy on top)
The cookies are best eaten fresh but can be stored in an airtight container for up to 4 days...good luck not eating them all at once! They are crispy on top and soft on gooey on the inside.
Prepare a split-mat (a silicon baking mat) or line a baking tray with baking paper and grease.
Place the maple syrup and honey in a small saucepan and bring to a rolling boil over medium heat.
Simmer the mixture over a medium heat until it turns a golden colour.
The mixture will need to be stirred continuously to prevent it sticking to the bottom of the saucepan and burning.
Take the saucepan off the heat and immediately stir in the almonds, ensuring the nuts are coated in the mixture.
IMMEDIATELY spread the coated nuts over the prepared mat/tray and allow to cool completely.
Sprinkle with salt if you wish.
To fasten the process the brittle can be placed in the fridge.
Over a very low heat, melt the Coconut oil in a saucepan.
Add the maple syrup and stir
Add the cocoa and whisk to combine.
Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
Place in lined dish and freeze until set (approximately 30 minutes)
To make into chips; place the chocolate in a zip lock bag and break up using a hammer, rolling pin or your large feet.
Store in the freezer.