The chocolate is also homemade, but you can use purchased chocolate of course, ideally without lecithin or sugar, if you want to follow the Paleo “diet”.
For the chocolate, you will require the following:
Cocoa butter 60ml
1 tablespoon olive oil or coconut oil
6 tablespoons cocoa powder 100%
Place all ingredients in a small saucepan over medium heat and heat until they are melted, stir with a wooden spoon without stopping.
Allow to cool a little, so that is not too liquid, and can be done in two ways:
On a baking paper, pour the liquid and allow to cool completely at room temperature until firm enough to put it in the fridge (and not out of paper). Before putting it in the fridge, you can fold the paper into a tube so that it takes up less room. Right out of the fridge, you cut with your hands into small pieces.
The second option is to put the liquid into a pastry bag and on a parchment paper or in a flat container, make piles or “chips”. These then have to be left to cool completely, in the refrigerator or freezer.
½ cup (120ml) olive oil or coconut oil
½ cup (120ml) of honey
2 whole eggs, at room temperature
1 teaspoon vanilla extract
3 cups (720ml) of ground almonds
3 tbsp + 2 teaspoons coconut flour
1 teaspoon baking soda
1 teaspoon sea salt, fat
1 cup (240ml) of chocolate chips
Preheat oven to 180 degrees.
In a large bowl, pour the oil, eggs, honey, and vanilla. With a hand mixer, beat until fluffy.
We then add the ground almonds, coconut flour, baking soda and salt. Mix until a homogeneous mass. It is easier to do it with a wooden spoon with a blender, since the mass can be rather dry.
Now we take the chocolate chips and mix again with the spoon to cover all the chips.
On a baking sheet, put a baking paper on top.
With your hands or a spoon, make piles of dough, leaving a space between them.
Once the cookies are all put on the tray, crush with hands on the baking paper (so that we do not stick to your hands). They must have with a thickness of about 2cm.
Then put in the oven, on the bottom, for about 10 to 12 minutes. (With nut flour, be very careful because they more easily than traditional flours burn, so it is best to put them in the oven at the bottom to give the least direct heat.)
Upon removal from the oven, they will be rather soft. But once cooled to room temperature, leave for a while, until they get harder.