½ cup (100g) coconut oil
⅓ cup (60g) rapadura sugar
2 tablespoons raw cacao powder
1 egg, lightly beaten
½ cup (40g) desiccated coconut
1 cup (120g) almond meal ( ground almonds)
¼ cup (35g) wholemeal (whole-wheat) self-raising (self-rising) flour 50g 70% dark chocolate, roughly chopped
½ cup (40g) desiccated coconut, extra Preheat oven to 160°C (325°F). Place the coconut oil, sugar and cacao in a small saucepan over medium heat. Cook, whisking, for 3 minutes or until the sugar has dissolved. Set aside for 5 minutes to cool slightly.
Place the egg, coconut, almond meal and flour in a bowl and stir to combine. Pour in the cacao mixture and stir well to combine. Refrigerate for 20 minutes or until cooled. Add the chocolate to the mixture and stir to combine. Roll tablespoons of the mixture into balls, flatten slightly and press into the extra coconut to coat. Place on a large baking tray lined with non-stick baking paper. Cook for 10 minutes. Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. MAKES 14.
Tip: These will keep in an airtight container for up to five days.