what you need
1 ½ cup brown teff flour
1 cup nut butter of your choice*
1/2 cup honey
1/3 cup coconut oil, melted
1 tsp cinnamon
1 tsp vanilla
1/2 tsp sea salt
1/3 cup dark chocolate, cut into very small chunks
1/4 cup crystallised ginger, finely diced
what to do
Preheat oven to 175°C fan forced.
Add all ingredients into a medium- sized bowl. Mix together until well combined.
Using a tablespoon of mixture, roll into a ball. Place onto baking tray. Lightly press each ball with a fork.
Place in the oven and bake for 18 minutes.
Remove from oven and leave for 10-15 minutes. Place on rack to cool completely.
notes
*I used a homemade cashew and almond butter. Oven roast 2/3 cup almonds and 1/3 cup cashews at 150°C for approximately 15 minutes or until golden brown. Remove from oven and place into high food processor while still warm. Process gradually to the highest speed until a paste consistency, scraping bowl occasionally. Can take up to 6+ minutes to get the right consistency.
Outback Harvest Brown Teff Flour
The Wholefood Pantry Virgin Coconut Oil
Herbie’s Cinnamon Ground 35g
Ceres Organics Crystallised Ginger
