Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 484 kcal | 137 kcal |
| Protein | 13.8 g | 3.9 g |
| Fat | 39.4 g | 11.2 g |
| saturated | 12.3 g | 3.5 g |
| Carbohydrate | 22.7 g | 6.4 g |
| sugars | 12.5 g | 3.5 g |
| Fibre | 17.7 g | 5 g |
| Sodium | 145 mg | 41 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 590 g almond meal
- 6 cups ground pecans
- 4 cups cocoa powder
- 1 cup cacao nibs
- 2 cups maple syrup
- 3/4 cup coconut oil
- 1 1/4 tablespoons (19 ml) peppermint extract
- 1 1/4 tablespoons (19 ml) vanilla essence
- 1/4 cup almond milk
- 2 teaspoons salt
Instructions
- Pulse the almond meal, ground pecans and cocoa together before any liquid arrives. Cocoa clumps the moment it meets moisture, and a dry pocket of cocoa inside a cookie is bitter dust.
- Add the maple syrup, coconut oil, almond milk and both extracts, then run the processor until a squeezed handful holds its shape. Dough that crumbles in your hand will crumble on the tray as well.
- Stir the cacao nibs through by hand at the very end. The processor breaks them into grit, and the crack you get when you bite one is the reason they are in here instead of chocolate chips.
- Roll the dough out to 6 mm between two sheets of baking paper rather than on the bench. It is an oily dough that lifts badly, and a cookie stretched off the bench goes onto the tray out of shape.
- Cut rounds with a small glass, or roll balls and press them flat with your palm. Whichever you choose, keep them all the same depth, because the run finishes when the thickest one does.
- Set them on a solid sheet with a clear gap around each. They do not spread, but they do need air on every side, and two cookies touching stay soft where they meet.
- Dehydrate at 46 °C for 24 hours. This is a long, low run that is not baking anything, so the cookies come out roughly the colour they went in and waiting for them to brown means waiting forever.
- They are ready when the outside is firm under a fingertip and the middle still gives, the way a cooled brownie does. Break one open if you are unsure: the centre should look dense rather than wet.
- Keep them in a tin in the cupboard for a fortnight, or in the fridge for a month. The coconut oil goes hard when cold, so let a fridge cookie stand a few minutes before eating it.
