- 1 1/2 cups hot water
- 3 tablespoons chia seeds
- 3 tablespoons flax seeds
- 1 cup millet flour
- 3/4 cup raw sugar
- 3/4 cup cacao powder
- 4 ounces tofu
- 1/2 cup warm water
- 1/2 cup agave syrup
- 1/2 cup cacao nibs
- 1/2 cup almond meal
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup dried raspberries
- 3 tablespoons cacao nibs, or to taste
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Combine 1 1/2 cups hot water, chia seeds, and flax seeds in a blender; let soak, about 10 minutes. Blend mixture on high until combined, about 1 minute.
- Combine millet flour, raw sugar, cacao powder, tofu, 1/2 cup warm water, agave syrup, 1/2 cup cacao nibs, almond meal, vanilla extract, baking soda, and salt in a large bowl. Fold in raspberries. Pour blended mixture over flour mixture; mix until batter is combined.
- Scoop batter out onto baking sheets. Top each scoop with a few cacao nibs.
- Bake in the preheated oven until firm, about 12 minutes. Transfer to wire racks to cool.
09/06/2019
recipepes.com
dark chocolate cookies (gluten free, vegan), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
