At the beautiful Kula Yogafestival, where I was teaching a few sessions the other weekend, it was all about community. As part of the community kitchen and sharing attitude we pulled out these vegan treats I had trialled out just before we were leaving – and they were gone within seconds. Several people asked for the recipe, so here it is. Rather quick and easy and delicious with either iced kombucha if you are on this side of the planet, or a spiced hot chocolate for all my Northern Hemisphere friends.
Do not fear extreme cold winters or melting hot summers – Trump says climate change doesn’t exist, so not a thing to worry about! Unless you’d rather believe Leonardo Di Caprio together with 99% of the world’s scientists that action is required… If you chose the latter – and totally acknowledging that not everyone is ready to switch 100% to tofu & co – just reducing your weekly meat intake, especially beef, by however much you can, will already make a difference. #LivingInPeaceWithThePlanet
Anyway, happy silly season, yummy cookies. Enjoy!
The science is clear. The future not.
from Before the Flood
- 3/4 cup nut butter of your choice
- 1/2 cup non-dairy milk
- 1/4 cup coconut (or other) sugar
- 4 tsp lukuma powder (optional but gives it an extra soft-sweetness)
- 1 cup almond flour
- 1 tbsp bicarb soda
- pinch of salt (bit more if you like salty-caramel-kind of flavours)
- 1 tbsp cinnamon
- 1 tbsp cardamon
- handful of cocoa nibs
Preheat oven to 180C * Mix all ingredients * Fold in cocoa nibs at last * Spread out to about 1.5 cm height in a baking tin * bake for about 25 minutes until golden brown on top * Let cool slightly * Cut up in finger-sized pieces * Enjoy!