· ¼ cup (60g) organic butter (or unrefined extra virgin coconut oil for a dairy-free option), softened
· ¼ cup brown rice syrup (e.g. Pureharvest brand available from Coles and Woolworths)
· 1 tsp natural vanilla extract
· 2 cups (200g) almond meal
· ¼ tsp Himalayan rock salt
· 14 Brazil nuts
· 1 tsp raw cacao powder (or regular Dutch cooking cocoa powder)
· 1 tsp unrefined extra virgin coconut oil
1. Combine butter (or coconut oil) with rice syrup. Add vanilla and whisk until combined.
2. Add the almond meal and salt and continue mixing with a spoon until all ingredients come together to form a soft dough.
3. Roll into 14 balls and flatten lightly on a lined baking tray. Press a Brazil nut into the top of each cookie.
4. Bake at 180°C for 10 minutes, or until lightly browned.
5. Allow to cool on the tray for a further 10 minutes before transferring to a wire rack to cool completely. (Cookies will be very soft when still warm but will firm up upon cooling.)
6. Once cookies are completely cooled, combine cocao powder and melted coconut oil. Drizzle cookies with chocolate mixture and allow to set.