When in doubt, add Crio Bru I say. If you have been under a rock, Crio Bru is mostly used as a drink made from roasted cacao beans, that are ground, maintaining the full integrity of the chocolate. Nothing added, nothing lost. Pure chocolatey goodness and full of healthiness that you should all get on board with. STAT. However it is such a great addition to so many baked goods, to chilli con carne (not kidding) as well as all sorts of smoothies, ice-creams and other yummy stuff. In these little morsels we are using the Crio Cacao Nibs, so you will find a bit of a crunch from those. YUM. The end. (Well not quite; go and make!)
*This recipe is from Team Tenina member Gina Hughes.
- 100 g butter
- 80 g honey
- 90 g light brown muscavado sugar
- 4 Medjool dates
- 200 g rolled oats
- 20 g cornflour
- Pinch Pink Salt Flakes pink salt flakes BUY
- 100 g currants
- 100 g Crio Bru CrioBru Cacao nibs BUY
Preheat oven to 160°C and line two baking trays with paper.
Place honey, butter and sugar into TM bowl and cook 6min/Varaoma/speed 2.
Add dates and mix 4 sec/speed 6.
Add remaining ingredients and mix 10 sec/speed 3.
Scrape down sides of bowl and mix 5 sec/speed 3.
Remove mixture and rest for 10 minutes until easily handled.
Divide mixture into equal sized balls. Flatten the cookies with dampened hands.
Bake for 20 minutes until golden and darker brown around the edges.