I love getting all creative with new projects, even if there are some recipes that don't make the cut. This one is still undecided. I am working on a project for award winning bean to bar chocolate makers, Gabriel Chocolate and this recipe may make the grade. just because I love the pic so much! The cookie balls themselves are a redo of a recipe my mum used to make us as a quickie for after school back in the day. I have significantly reduced the sugar! Can you even imagine? Aah, the good ole carefree 70's!
It also has the wonderful addition of cacao nibs which I totally am addicted to. If you get good quality cacao nibs, such as the ones from Gabriel, they are so crunchy and chocolatey you can literally replace chocolate chips in a load of recipes with them, thus reducing sugar and replacing it with a healthy antioxidant boost.
The recipe is easy enough for kids to make, though pretty sticky in the early phases. Hope you love them too! (The will keep in the fridge or freezer for several weeks.)
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Need
- 150 Grams raw caster sugar BUY
- 70 Grams milk of choice
- 50 Grams butter BUY
- 30 Grams cocoa powder BUY
- Pinches pink salt flakes BUY
- 180 Grams rolled oats
- 1 Teaspoon almond extract
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams shredded coconut BUY
- 70 Grams nuts of choice, chopped
- 35 Grams cacao nibs BUY
Do
- 1
Line 2 baking sheets with paper.
- 2
Place sugar, milk, butter, cocoa and salt into the Thermomix bowl and bring to the boil, 5 min/Varoma/speed 1.
- 3
Add remaining ingredients and mix 30 sec/speed 5.* Finish combining with a spatulahlah if needed.
- 4
Dollop spoonfuls of the mixture onto the prepared trays and place into the fridge for a couple of hours. When they are ready to be touched without being too sticky, roll into neat balls and if you like roll in more cacao nibs. I went light on the cacao nibs for the pic, but it does help them be less sticky.
- 5
Serve when set. They can be transferred to a container and kept in the freezer.
