By: Bec Robertson
Cookies for people who are serious about chocolate. This recipe uses OCHO 100% dark chocolate. Strong, earthy and surprisingly creamy, with no added sugar. The only ingredient in the chocolate is cacao beans from the Solomon Islands. OCHO Chocolate is crafted in Dunedin, New Zealand.
OCHO’s philosophy is that “chocolate is something you can and should feel good about. Craft chocolate is delicious, healthy and sustainable. Good for the growers, makers, and eaters alike.” We agree. Chocolate is a staple in our business and life. But not the mass produced supermarket trash. We love to support chocolate artisans who are ethical and creating chocolate that is good for you. We love anything with a cacao content above 90%, no added sugar or emulsifiers. That’s why OCHO has become our go to.
The recipe below is Vegan x Gluten Free X Refined Sugar Free
100% Dark Chocolate Cashew Cookies
1/4 teaspoon of baking soda (aluminium free)
1/4 teaspoon of pure vanilla powder
3 heaped dessert spoons of cashew butter (no salt)
2 heaped dessert spoons of raw virgin coconut oil (melted over gentle heat)
3 level dessert spoons of pure maple syrup (no added sugar)
- Mix all ingredients (except chocolate) to form a cookie dough.
- Add chocolate pieces.
- Mix until evenly distributed through dough.
- Roll dough into balls the size of golf balls.
- Place on a baking tray lined with baking paper.
- Flatten balls to make a cookie shape.
- Bake for 15 minutes (approximately) in a fan forced oven at 160 degrees Celsius.
- Cool completely before eating as otherwise they will fall apart!
Find OCHO products.
Visit the OCHO factory.