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Wildbag Vegan Choc-Hazelnut Protein Cookies With Crushed Vegan Honeycomb

Posted by Shilpa Bhim on
Wildbag organic superfood protein vegan choc hazelnut cookies with crushed vegan honeycomb

These Wildbag Vegan Choc-Hazelnut Protein Cookies (feat. crushed Vegan Honeycomb) are a real treat. Seriously, they taste so amazing! We don’t know how Mona (@blissberri) keeps coming up with such amazing creations, but we’re sure glad she does! So go on, give this recipe a go - you’d be mad not to:

Ingredients 

Cookies

1/2 cup Wildbag cacao superfood protein blends
1/2 cup coconut sugar
1/2 cup dark vegan chocolate
2 tbsp Coconut Oil
1 ripe Banana
1 cup hazelnuts
1 tbsp or more 100% cocoa Powder
1 tsp Vanilla extract
Pinch of salt
1/2 tsp Hazelnut Extract (optional) 
Extra dark Chocolate (melted) and hazelnuts for topping

Vegan Honeycomb

1/4 cup + 2 Tbsp (123g) Golden Syrup (or sub any light colored syrup)
1 cup Stevia
2 Tbsp Water
1 + 3/4 tsp Baking Soda
200g Vegan Dark Chocolate

Instructions

Cookies

Blend hazelnuts and chocolate chips together in a food processor. Make a “mealy” base. It will be moist from the chocolate.
Place in bowl.
Add in banana and coconut oil and extracts. Beat until blended.
Add in sugar, Wildbag, hazelnut extract, and cocoa. Mix again until blended.
Roll dough into golf size balls and place on greased baking sheet. Press flat with hand or back of spoon.
Bake at 180C for 10-12 minutes or until cookies are browned a bit on the corners. They will still be soft but will harden later in fridge.
While cookies or cooling, melt dark chocolate and drizzle the dark chocolate on top.Then crush honeycomb and sprinkle on top.
Place cookies in fridge for 30 minutes to harden

Vegan Honeycomb 

Line a baking tray with parchment paper and set it down next to the stove.
Place the full amount of baking soda in a bowl next to the stove so it can all be thrown in at once when the time is right.
Add the Golden Syrup, stevia and water to a pot and turn the heat on high.
Stirring, allow the stevia to thoroughly melt and begin bubbling away.
Using a sugar thermometer, wait until the bubbling mix reaches 300 degrees Fahrenheit and immediately move the pot off the heat.
Throw all the baking soda in immediately and with a handheld whisk quickly whisk the baking soda in.
The mix will double or triple in size.
Pour the mix out onto the parchment paper and leave it, don’t try to smooth it out or touch it with anything.
Leave to set and cool for an hour.
Break into pieces.

Enjoy your cookies - and make sure you snap a pic of them and share them with us! And, as always, stay wild!

Recipe and photo by Mona (@blissberri)

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