It’s grey and windy here in the UK at the moment (well it is where I live!) so it just makes me want to have lots of warming, spicy foods and we all know how well chilli and chocolate go together so I thought it was time I wheeled out this recipe. I actually made these ages ago but just never got the chance to post the recipe. It’s modified from the amazing Isa Chandra’s recipe
1/2 cup Almond oil
1 cup Raw unrefined coconut palm sugar
1/4 cup Maple syrup
3 tbsp Almond or Soya milk
2 tsp Vanilla extract
1 and 2/3 cup Spelt or gluten free flour blend
1/2 Raw cacao powder
1/2 tsp Cinnamon
1/2 tsp Cayenne pepper
1 tsp Bicarbonate of soda
1/4 tsp Himalayan rock salt
For the topping:
1/3 cup Raw golden caster sugar
1 tsp cinnamon
Preheat the oven to 350 F and grease and line a baking tray (or 2!).
Put the oil, sugar, maple syrup and milk in a bowl and mix together using a fork. Add in the vanilla extract and mix well. Mix the rest of the ingredients in a large bowl and sieve in to the wet ingredients. Mix until you have a dough. The dough will be quite moist and sticky.
Put the topping ingredients on a plate and mix together.
Take small, walnut sized, balls of the dough and pat into the topping sugar to make discs about 2 inches across. Make sure they are well covered in sugar. Put them on to the baking tray with the sugar facing up. Cook for 10 – 12 minutes until they are crackly on the top and have spread a little. Allow to cool on the baking tray for 5 mins then transfer to a wire rack to cool.