Ingredients
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⅓ cup (30 g) raw Cocoa Beans
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½ cup (100 g) Coconut Oil
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½ cup (100 g) Demerara Sugar
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¼ cup (60 ml) plain Soy Milk
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2 teaspoons Coffee
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¼ teaspoon Apple Cider Vinegar
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1½ cups (200 g) unbleached Spelt Flour
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½ teaspoon Baking Powder
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1 tablespoon ground Flax Seeds
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¼ teaspoon bourbon Vanilla Powder
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2 tablespoons ground Almonds
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¼ teaspoon Salt
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¼ teaspoon ground Cinnamon
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chopped Nuts
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Frosting
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⅓ cup (65 g) Demerara Sugar
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1 tablespoon Corn Flour
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2 tablespoons plain Soy Milk
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1 teaspoon Coffee
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baking sheet, lined with baking parchment
Directions
Steps
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1
Done
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Preheat the oven to 180˚C (350˚F) Gas 4. |
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2
Done
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Grind the cocoa beans or nibs in a coffee or spice grinder to a fine powder. |
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3
Done
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Whisk together the coconut oil, sugar, milk, coffee extract and vinegar. In a separate bowl, sift together the flour and baking powder, then stir in the flaxseeds, vanilla powder, ground almonds, salt, cinnamon and ground cocoa beans or nibs. Tip into the bowl of wet ingredients and mix into a smooth dough. |
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4
Done
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Divide the dough into 25 and roll into balls. Arrange them on the prepared baking sheets about 2 cm/¾ inch apart. Gently flatten each ball with the back of a spoon. Bake in the preheated oven for 9–10 minutes they should still be a little soft. Allow to cool on the baking sheets. |
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5
Done
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For the frosting, to finely grind the sugar in a coffee or spice grinder. Mix the cornflour/cornstarch into the milk in a heatproof bowl. Add the coffee extract and sugar and mix. Set over a saucepan of simmering water (do not let the base of the bowl touch the water) and whisk well for a couple of minutes to allow the starch to thicken slightly. Remove from the heat, then allow to cool for 10 minutes. |
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6
Done
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Spoon some frosting over each cold cookie and sprinkle chopped nuts over the top. Allow to set for at least 1 hour. |
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7
Done
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Store in an airtight container at room temperature, or, in the summer months, in the fridge. They will keep for up to 2 weeks. |
