We're super excited about our first recipe from Bettina Campolucci Bordi of @bettinas_kitchen. These cookies look delicious so we'll let you get right to it...
"This is such a good cookie recipe. It is surprisingly easy and the salty, sweet, tangy and bitter favours work so well together. The 90% Ombar is my personal favourite and is one of the best high cacao content bars I have ever tried. I say this because it has a beautiful rounded flavour. Most high cacao content bars are bitter and leave a not so sweet after taste. Also the fact that these cookies don't need to be cooked for long means more nutrients and preservation of the good stuff. Be warned they are addictive. Once you start you won't be able to stop."
2 cups of cashews
1 cup of almonds
3 tbs of coconut oil (melted)
3 tbs of agave syrup
1 Vanilla pod scraped
Small pinch of salt
1 bar of Ombar 90% Raw Chocolate
1/2 cup of raspberries
1. Start off by preheating your oven on 200 degrees. In a blender or coffee grinder blitz your cashews and almonds until a fine floury consistency. Place the almond and cashew flour in a bowl.
Add coconut oil, agave, vanilla pod, pinch of salt and mix really well with a spoon until you have a semi sticky texture.
2. Chop up your chocolate and smash your raspberries and gently fold into the mix, don't mix too well. It is nice when you get bursts of different flavours.
3. Here is the secret - Use an old school ice cream scoop to scoop out perfectly sized cookies on a baking sheet. Make sure you get a little bit of everything and evenly spread out.
4. Bake in the oven for 10 minutes until golden on the top. When you take these amazing cookies out of the oven they might seem soft, that is okay. Just make sure they cool off properly.
Make a double batch, these babies will go quick!
Recipe and images by Bettina Campolucci Bordi (@bettinas_kitchen )