Thanks to Gina from The Passionate Pantry for these little morsels. Gluten free, dairy free (if you use dark chocolate) basically sugar free, and better still nut free, these are perfect to pop into a school lunchbox for that perfect fits all sizes treat. Let alone you mum. No guilt in eating two! Go on...have another. You know you want to!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 60 Grams pepitas
- 60 Grams sunflower seeds
- 60 Grams buckwheat kernels
- 220 Grams pitted medjool dates
- 1 Tablespoon cocoa powder BUY
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 egg whites
- 2 Teaspoons pink salt flakes BUY
- 50 Grams chocolate callets BUY
- 50 Grams chocolate optional extra for drizzling BUY
Toast the seeds and buckwheat in a cold oven, set to 200 for 10 minutes. Let cool.
Preheat oven to 180°C and line 2 baking trays with baking paper and set aside
Place the cooled toasted seeds and buckwheat into the Thermomix bowl and blend 2 sec/speed 6.
Add dates, cocoa, EVOO, egg white and salt and mix 10 sec/speed 6.
Add 50g of chocolate and combine 6 sec/Reverse/speed 6.
Roll dough into tablespoon size balls and place onto prepared trays. Flatten a little with wet fingers.
Place in to the oven and bake for 16-18 minutes until fragrant.
Optional, drizzle cooked and cooled cookies with melted chocolate.
These cookies get even better a few days later