Sweet Currant Cookies

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, VEGAN, PALEO

These delights are as easy to make as they are to eat! I drizzled half in gorgeously rich dark chocolate which transformed them into the PERFECT autumnal afternoon tea, not an absolute must but highly recommended!  We savoured a couple in a warm and sunny spot in our garden alongside steaming cups of tea.


Recipe (makes 16)
75g raw almonds
55g raw hazelnuts
1/3 cup currants
2 tbsp sesame seeds
1 tbsp chia seeds
1 tbsp coconut sugar
1 tsp cinnamon
1 tsp pure vanilla essence
Pinch of salt
1 ½ tbsp coconut oil
1 tbsp water

OPTIONAL
20g best quality70-100% dark chocolate for drizzling (be sure to check that it is dairy and soy free)

Method
Preheat the oven to 160C and line a large baking dray with baking paper.
Place all ingredients in your food processor and blitz until well combined and sticking together well when pushed between your fingers.
Roll into 16 balls and place onto your prepared baking tray.
Gently press each ball flat to form round cookies.
Place your cookies in the oven for 10 minutes.
Upon removing from the oven your cookies will be quite delicate to touch.  Leave them to sit on the baking tray for at least 10 minutes before gently transferring to a wire cooling rack.
OPTIONAL:  Melt your dark chocolate and drizzle over your cooled cookies.
Pop your feet up and enjoy these sweet delights alongside a cup of tea (I recommend a lovely cinnamon and fennel tea or a warm mug of spiced nutmeg mylk).