Who says that Easter can’t be a bit healthy? Our Nutritionist friend Rebecca Ponsford created this antioxidant-filled cacao cookie recipe just in time for Easter. Rebecca is an Accredited Practising Dietitian (APD) and nutritionist based in Melbourne. Specialising in gut health, assisting clients with digestive disorders such as IBS, coeliac disease and food intolerances, her goal is to enable people to eat with ease.
Her decadent cookies are an easy-to-make chocolatey treat, perfect for the holidays, or just to enjoy at home! With the warm and spicy aromas from our Calmer Sutra Super Spiced Cacao, they are a perfect addition to every cookie jar. The almond meal, pumpkin seeds, cacao and dark chocolate provide sources of iron and gut-loving antioxidants.
To double up your chocolatey hit, enjoy with a hot cup of our Spiced Cacao!
- 1 ½ cup almond meal
- ¾ cup pepitas /pumpkin seeds (toasted)
- 4 tbsp. Super Spiced Cacao
- 1 tbsp. coconut oil
- 1 tbsp. almond/oat milk
- 2 tsp Calmer Sutra Hiranya Honey (to make it vegan, replace with maple syrup)
- Pinch of salt (1/8 tsp)
- 150g dark chocolate 70% (to make vegan, we recommend Loving Earths chocolate!)
- 1 tbsp. coconut oil
- Preheat the oven to 170C, fan forced. Line a baking tray with non-stick baking paper.
- Blitz ½ cup of the pumpkin seeds in a food processor until fine. Remove and transfer into a large mixing bowl. Add the almond meal and mix to combine.
- Add the Super Spiced Cacao and coconut oil to a small saucepan and warm over low heat, stir until the oil has completely melted. After 2 minutes, add the almond/oat milk and stir to combine to form a smooth paste. Add an extra tablespoon of milk if needed to thin the mixture.
- Remove from heat and pour the chocolate mixture through a fine sieve into the almond meal mixture. Discard the solid remaining spices. Add the honey, salt and mix well to form a dough.
- Take a small spoon-size of dough and roll to form balls. Gently press each ball onto the lined tray to form the cookies.
- Bake for 10 minutes, until lightly golden on the surface. Remove from the oven and cool completely.
- Melt the dark chocolate and coconut oil in a bowl over a saucepan of boiling water until completely melted and smooth. Remove from heat and pour into a medium deep bowl.
- Place a wire cooling rack onto a plate or sheet of baking paper on a flat bench surface. Dip each cookie into the chocolate sauce, covering all edges then transfer to the wire rack to cool (can refrigerate to cool faster). Reserve a small amount of leftover chocolate sauce. Once the chocolate layer is set, drizzle more sauce over each cookie as desired and leave to cool completely before serving.
These delicious cookies are a perfect snack on the run and can be stored in the refrigerator for up to 7 days. Just enough time to devour them and make them all over again!
We love Rebecca’s focus on food that feels good, while also tasting delicious. Check out Rebecca’s health tips and recipes or if you are wanting to learn more about gut health, FODMAP and other IBS management, you can book an appointment here.
Can’t get enough of the Super Spiced Cacao? We understand! Satisfy your chocolate cravings with our easy-to-make chocolate brownies!