Almond Cookies with Chocolate Cashew Butter and Bacon
I did a taste test on these with some very gorgeous, sexy, sweaty… and very hungry gym mates and of course it passed! They totally loved it! So why keep the recipe to myself?
1 & 1/2 cup almond meal
1 free range egg
1/4 cup almond butter
8 pitted dates (microwave with 1/4 to 1/2 cup water for 1-2 mins stirring occasionally to form into date syrup)
1/4 cup melted coconut oil
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp baking soda
A pinch of salt
Preheat oven to 350F. Combine all the ingredients in a mixing bowl. The dough may become too sticky so placing the dough in the refrigerator for a few minutes will help stiffen it for rolling.
Take about a tbsp of the dough and roll into a ball. Place the cookie balls on a coconut oil greased baking pan. Push a thumb into the ball to flatten it a little and to create a well for the cashew butter. Bake for 15 minutes or until the cookie is slightly brown on top. Cool until its room temperature.
Chocolate Cashew Butter
Please refer to the previous post for the recipe on cashew nut butter because my fingers are cramping from typing.
Throw the cashew butter back in the food processor. Add 2 tbsp of raw cacao powder and a tsp of nut oil or light olive oil so it’s not too thick. Grind until its all blended.
Place the nut butter in a ziploc bag then cut a small hole at the edge. You can also use an icing bag to do this. Squeeze some cashew butter in the cookie well until its filled. Finish with some cooked crispy bacon on top.