I love coffee & I love chocolate even more so of course I had to whip up these heavenly espresso chocolate chunk cookies. They’re so simple to make with nutritious ingredients that make for a perfect treat. Recipe below, try these ASAP!!
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Ingredients:
1/4 c almond butter
1 egg (🌱sub vegan egg)
1/2 c coconut sugar (can sub reg sugar)
1 c. oat flour
1 t vanilla
1/4 c. hot water*
1 T instant coffee*
* can sub 1/4 c. espresso, hot coffee, etc., instead of the hot water & instant coffee *
1/2 c. chocolate, chopped
1/4 c. chocolate chunks
Pinch of sea salt
Instructions:
Preheat the oven to 350°F. In a small bowl combine the hot water & instant coffee until dissolved (or brew your on coffee). Then in a large bowl combine the almond butter, egg, vanilla, coffee, & vanilla. Mix until smooth & combined before sifting in the flour. Chop up chocolate chunks or a dark chocolate bar until you get a 1/2 c. Add in the chopped chocolate as well as the chocolate chunks before placing the dough in the fridge for 20 minutes. Scoop out the batter into 8-10 small circles – they’ll spread a little bit, but not a ton. Then press in a few chocolate chunks on top, sprinkle some flaked salt, & place in the oven. Bake until done (I ofc forgot to write the baking time down….. again). Enjoy!!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
