I know, I know – there may not even be such thing as ‘leftover chocolate’ from Easter…But if, like me, you were given the darker, richer variety, it seems to last that little bit longer. So with some Lindt Excellence 70% dark chocolate egg to spare, rather than just shove it in my mouth I thought I’d get a little creative.
Slightly more indulgent than normal, here I use some of my favourite Sukrin products that work a dream when it comes to healthier gluten-free baking. Thanks to using tahini, date nectar and lucuma powder (if you can get it), the result is a DELICIOUS, melt-in-the-mouth, almost caramel-like crunchy cookie, filled with generous chunks of dark chocolate. YUM.
You can use whatever sort of chocolate you have left – white, milk, dark, no added sugar…These are meant to be a little treat!
Ingredients:
- 1 cup almond flour (I used Sukrin)
- 2 scoops vanilla protein powder
- 2 tablespoons ground almonds
- ½ teaspoon baking powder
- 1 teaspoon lucuma powder (optional)
- 2 tablespoons Sukrin Gold (or use stevia)
- 3 tablespoons date nectar (I used Beloved)
- 3 tablespoons tahini
- 1 egg
- 1 teaspoon vanilla extract
- 50g dark chocolate, broken up into pieces or chunks
Get baking!
- Preheat the oven to 190 degrees C and line a large flat baking tray with greaseproof paper.
- Mix together the almond flour, ground almonds, protein powder, baking powder, lucuma powder and sweetener in a large bowl. Stir in the chocolate pieces.
- Whisk together the date nectar, tahini, egg and vanilla extract in a separate bowl.
- Pour this into the dry ingredients and mix well to form a dough. Divide up into about 9 balls and shape into quite thin cookie shapes, then press each with a fork.
- Bake for about 10 minutes, until golden and risen. Leave to cool on the tray for about 20 minutes, then transfer to a wire rack – either eat while still warm or cool down completely and store in an airtight container for up to 3 days.
What have you been making with any leftover chocolate? I’d love to know – tweet me @SpamellaB 🙂