1 cup ground almonds
1/2 cup oat flour
1 tbsp tapioca starch
1/2 tsp baking powder
1/4 tsp salt
1/4 cup maple syrup
1 tsp almond essence
1/4 cup sliced almonds
2 tbsp freshly squeezed orange juice
2 tbsp orange zest
1/4 cup dark chocolate chunks or cocoa nibs
Preheat the oven to 140 degrees C and line a baking tray.
Place the dry ingredients (apart from the almonds and chocolate chips) in a food processor and process until fully combined.
Add the wet ingredients one at a time, until the dough comes together.
Remove the mixture and press in the almonds and chocolate chips by hand.
Dampen your hands and split the dough into 2 amounts, place in the baking tray and press down into 2 log shapes 5 inches by 2 inches.
Place in the oven for 20 minutes or until golden brown and firm to touch.
Remove from the oven and let cool for an hour. Once fully cool cut diagonally into 1/2 inch pieces.
Place the cut pieces cut side down on the baking tray and place back in the oven at 120 degrees C for 10 minutes on each side. (* Cooking times might vary depending on your oven).
Remove from the oven and allow to fully cook and crisp up before serving.
Enjoy with one of our LockhartMartin cocoa infusions.