Pre heat oven to 200ºC fan/220ºC conventional
In a large bowl, melt in a microwave for 20 secs:
60g Raw Coconut Oil
40g Pure non-dairy Olive spread
Add each ingredient, mixing after each one:
1 tsp vanilla bean paste
1 1/2 tbsp cashew nut butter
45g dark maple syrup
35g set honey
7 g GF baking powder
pinch of sea salt
100g sieved tapioca starch
160g wholegrain GF rolled oats (I use Bob’s Red Mill)
40g lightly smashed whole toasted hazelnuts
50g good DF hazelnut chocolate spread (Hotel Chocolat is the best)
20g cacao nibs
40g dark chocolate chips
30g hazelnut/coconut milk
Bring together into a thick, gooey dough. Take heaped dessert spoonfuls of dough and place onto a non-stick baking parchment lined tray into roughly circular mounds, pressing out to around 5-6 cm. Leave space for expansion before spooning the next one.
Put into the middle shelf of the oven and bake for 12 mins.
Remove from the oven and leave to cool on the baking tray for 10 mins before transferring to a wire cooling rack.