Bocados de masa de galleta con pepitas de chocolate

Ingredientes

• 1/2 cup almond flour
• 1/2 cup coconut flour
• generous pinch of sea salt
• 1 tablespoon maca powder (optional)
• 1/2 cup tahini, cashew butter, or a mixture of both
• 2 tablespoons coconut oil
• 2-3 tablespoons maple syrup
• 1/4 cup cacao nibs
• 1/2 cup dark chocolate chips
• 1-2 tablespoons tahini or cashew butter
• 1 tablespoon coconut oil

Preparación

1. 1

   Prepare an 8" x 8" square dish and line it with parchment paper, extending the edges up the sides for easy removal later on. Combine the almond and coconut flours with the salt, maca powder, if using, tahini/cashew butter, coconut oil, and maple syrup in a food processor. Mix until well-combined. Transfer the mixture to a bowl and fold in the cacao nibs. You can also mix all the ingredients by hand in a bowl.

2. 2

   Press the cookie dough mixture into the bottom of the lined dish to create an even layer.

3. 3

   Melt the chocolate chips on a double boiler. With the heat still on, add in the tahini/cashew butter, coconut oil, and maca, if using. Stir everything together until smooth and turn off the heat.

4. 4

   Pour the chocolate mixture over the cookie dough layer in the baking dish. Spread into an even layer with a spoon. Place the dish into the refrigerator for at least 20 minutes, or until the chocolate layer is hardened.

5. 5

   Lift the cookie out of the dish, using the extended sides of the parchment paper, and place it onto a cutting board. Start by cutting the cookie in half lengthwise and crosswise with a sharp knife. Then continue cutting each piece in half until you have 1" cookie dough bites. Alternatively, make them any shape or size you want. Keep refrigerated. Enjoy!