Not going to lie, I am quite proud of this one… The original recipe I found for almond cookies did not really work out, something with the texture. I think it is because I make my own almond flour, and it is not as fine as store bought.
Anyway, it turned out fine and obliged me to get really creative! I searched and searched online… until I could find a recipe I could modify (because I was lazy and did not want to go to the store ahaha).
- 2 cups almond flour
- 6 tablespoons honey
- 4 tablespoons coconut oil
- 4 tablespoons nut butter (almond, but any other will be great)
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 pinch of salt
I used the fudge recipe from: https://wholefully.com/dark-chocolate-coconut-oil-fudge/
- 1/2 cup melted coconut oil
- 1/4 cup maple syrup
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Preheat your oven at 165C (or 330F).
- Prepare a baking dish with parchment paper.
- In a bowl, mix the coconut oil, nut butter, vanilla, and honey.
- In a separate bowl, mix the almond flour, baking soda, salt, cinnamon.
- Pour the wet ingredients into the dry ones and mix.
- Press the mix down into the dish (press down well!)
- Bake for about 20 minutes, or until the sides are brown. Let it cool off completely in the dish.
- When your almond base is cooled off, prepare the fudge. Melt your coconut oil and stir in the maple syrup and vanilla.
- Incorporate the cocoa powder and a pinch of salt.
- Mix until everything is well blended.
- As soon as it is, pour the fudge over your almond base.
- Refrigerate for at least an hour.
- When you are ready to cut your squares, pull on the parchment paper to remove your dessert from the dish.
- Cut into the desired squares and keep them refrigerated.
1) if you are using homemade almond flour, the texture might be a little more crumbly. In this case, you can add some nut butter or coconut oil until the texture is a little more solid.