Chocolate Dipped Hazelnut Cookies
Chocolate Dipped Hazelnut CookiesServes: 12 cookies Prep Time: 10 minutes Cooking Time: 30 minutes
Today’s recipe comes from Alyce Cimino from Dandelion Lane Natural Health. Alyce is a Naturopath with a passion for whole food cooking. We are constantly blown away with the beautifully presented and absolutely delicious recipes Alyce creates; check out her Instagram feed for some serious food inspiration.
These chocolate dipped hazelnut cookies are everything you could ask for. We all know that chocolate and hazelnut are a match made in taste bud heaven. For so many more recipes of and a look into Alyce’s food philosophy head over to her website.
2 cups hazelnut meal
1/2 cup desiccated coconut
2 tbsp chia seeds
1/2 cup chopped nuts
2 tbsp maple syrup
4 tbsp coconut oil, melted
1/2 tsp ground cinnamon
1 pinch salt
- Chocolate Coating
2 tbsp cacao powder
2 tbsp coconut oil, melted
1 tbsp Pureharvest Rice Malt Syrup
Preheat oven to 170 degrees Celsius.
In mixing bowl combine the hazelnut meal, chia seeds, nuts, cinnamon and salt. Mix well with a wooden spoon.
Add in the wet ingredients and mix well. The mixture should look quite try but when squeezed should stick together. If too dry add a little more rice malt syrup or a splash of water.
Using a large wooden spoon, scoop out the mixture into cookies and place on a lined baking tray.
Place into the oven and bake for 30 minutes until golden. Set aside and allow to cool completely. The cookies will appear uncooked and crumbly but as they cool they will firm up.
While waiting for the cookies to cool mix together the chocolate coating. Once cooled, dip the cookies into the chocolate and place into the fridge to harden.