Featured Ingredient: Cacao

With the UK recently being voted the biggest nation of chocoholics and consumption here making up a third of the European market, the Wild Child Kitchen team are keen to celebrate our love for chocolate! While traditional chocolate bars are full of sugar and artificial ingredients, the cacao tree where it derives from is host to lots of health benefits.

In recent years the difference between cacao and cacoa has become increasingly well know, with many people opting for the nutrient dense cacao. 20 times higher in antioxidants then blueberries and with only one gram of sugar to every half cup, cacao is the perfect treat for those people craving that addictive chocolate flavour minus the sugar spice.

Ombar Chocolate Chip Cookies

These cookies are your healthy alternative to chocolate digestives. Crunchy, sweet and irresistibly chocolatey! They are also vegan and free from nuts, dairy, gluten, refined sugar and salt, so everyone can enjoy them.

150g certified gluten free oat, ground to a flour

75ml maple syrup

40g coconut oil, melted

1tsp vanilla extract

3 heaped tbsp cacao powder

2tbsp cacao nibs

50g Ombar 72% cacao bar

Pre heat oven to 180 degrees and line a baking tray with greaseproof paper.

Place your ground oats, maple syrup, cacao powder, cacao nibs, coconut oil and vanilla extract in a large mixing bowl. Stir until combined and cacao nibs evenly distributed through the batter.

Dust a clean surface with cacao powder. Roll out your dough over the surface using a rolling pin.

Use a cookie cutter to cut out your biscuits before placing on your baking tray. Continue this process of rolling out and cutting till you have used all the dough.

Place in oven for 15 minutes before removing and leaving too cool.

Whilst you wait for your cookies to cool, melt your chocolate in a glass bowl over a saucepan.

Dip your cookies into your chocolate before placing back on the lined baking tray.

Leave to set before serving.

Leave a comment

Please note, comments must be approved before they are published