This post first appeared on Second Nature - Recipes. READ ORIGINAL ARTICLE HERE
Our NHS and Partnerships team asked if there was such a thing as a healthy hobnob. So, we added 100g dark chocolate to our Anzac cookies and birthed the Fobnob (fake hobnob). We highly recommend pairing them with a delicious cuppa and enjoying mindfully, of course. Plus, they are vegan-friendly!
Prep and cooking time: 35 mins
Ingredients 1 large ripe banana, mashed 160g rolled oats or gluten free oats 60g desiccated coconut 60g ground almonds 5 tbsp coconut oil 1 tsp vanilla bean paste or vanilla extract 1 tbsp water ¼ tsp baking soda 80-100g dark chocolate, melted Method Preheat the oven to 180°C/160°C fan. In a large mixing bowl add the banana, oats, coconut, ground almonds and a pinch of salt. Add the coconut oil, vanilla, water and baking soda. Place baking paper on a baking tray and form the cookies into 1-1.5 tbsp sized balls and flatten slightly. Pop the baking tray in the oven and