My husband has never believed in celebrating Valentines Day, partly because it’s his dad’s birthday and partly because he thinks it’s a made up holiday for business – well yeah but did you have to be all fun police about it?!
Every year I find a way to make it fun without doing the ‘whole buying presents thing’, so this year I thought it would be nice to bake something. I baked these delicious refined sugar free choc chip cookies and made loads of them so I could take some into work as well. I got the big tick of approval from hubby, colleagues and nieces and nephews – tally winning hearts over here.
And look if you’re like me and enjoy something sweet after dinner with a cup of tea and don’t want to feel guilty about it then this recipe is for you.
TIP: make little hearts like I did and feel less guilty about eating two, or three of them – HA!
INGREDIENTS
300g wholemeal spelt flour
110g nutlex (can sub with butter)
90g coconut sugar
80g desiccated coconut
90g cacao nibs
2 eggs
1 tsp maple syrup
1 tsp baking powder
METHOD
1. Preheat oven to 180 degrees
2. Mix nutlex and coconut sugar in a high speed food processor until it becomes fluffy
3. Add flour, eggs, maple syrup, baking powder and desiccated coconut. Mix into well combined.
4. Fold in cacao nibs
5. Roll into balls, flatten and then shape either using your hands or with a cookie cutter.
6. Bake in the oven for 8 mins