4 oz (about 115 g) pitted dates (soaked in hot water for 10 minutes)
2 to 3 tbsp soaking water
1 ½ cups almond flour
¾ cup spelt flour
1 scoop vanilla protein powder (Pulse)
2 tsp vanilla extract
3 tbsp yacon syrup
1 pinch of salt
⅔ cup dark chocolate chips
For the chocolate topping:
100 g dark chocolate (80%), melted
Flaky sea salt
Recipe
In a food processor, add the drained dates, 2–3 tbsp of their soaking water, spelt flour, almond flour, protein powder, vanilla extract, yacon syrup, and salt. Blend until a smooth dough forms.
Fold in the chocolate chips using a spatula.
Spread the dough onto a baking tray lined with parchment paper (about 0.5 cm thick). Place in the freezer while preparing the chocolate.
Melt the chocolate and pour it over the dough. Spread evenly, then sprinkle with flaky sea salt.
Return to the freezer for at least 1 hour, until firm.
Break or cut into pieces.
Store in the refrigerator. Best enjoyed chilled!
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Almond and chocolate cookies
