• 150 g or 1 1/2 cups almond meal
• 1/4 cup desiccated coconut
• 40 g  (or about 2 1/2 – 3 tbsp)  coconut oil
• 45 g (or about 2 tbsp) honey
• 1/2  teaspoon vanilla bean extract
• 30g chocolate nibs or favourite dark chocolate or about 1 – 2 tbsp cacao nibs (optional).

Directions:

1. Line a baking tray with baking paper and heat the oven to about 130 degrees.
2. Mix the almond meal, coconut, oil,  sweetener and vanilla together to form a dough.
3. If the mix is too moist, add more desiccated coconut or if it’s too dry add a bit more oil.
4. Once the dough is formed, mix in the cacao nibs.
5. Using a desert spoon scoop a small amount into a ball and then flatten into a biscuit shape.
6. Allow to cool and enjoy!
7. Bake in a low 130 – 150 C oven for about 25 minutes until golden.

Allow to cool completely before devouring. Enjoy!

Notes:  

• If you have a high speed blender, take 1 1/2 cups of whole almonds – pulse and make your almond meal from scratch, (preferably using activated almonds).
• These could easily be finished in a dehydrator rather than baked in the oven.
• In place of honey and for a lower fructose sweetener, you can try brown rice malt syrup or coconut syrup.
• The cacao nibs are bitter to taste, replace with a good quality organic dark chocolate or you can easily leave out altogether.
• For nut free, I replaced the almond meal with 1 cup of pepitas (activated) and 1/2 cup of desiccated coconut and added an additional 10g of sweetener.

inspiration from www.thehealthychef.com