These bites are so good it’s like biting into a tender, rich, and cinnamony biscoff cookie! Naturally sweetened, gluten-free, and vegan!
Author:Full of Plants
Yield:7 bites 1x
1/3 cup (45g) raw almonds
1 and 1/4 cup (112g) rolled oats
3 tbsp (45ml) maple syrup
2 (30ml) tbsp oil
1 tsp cinnamon
1 tsp (5ml) vanilla extract
1/4 tsp salt
1 tbsp (15ml) coconut oil (or cocoa butter)
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the almonds and rolled oats. Add the maple syrup, oil, cinnamon, vanilla extract, and salt. Stir to combine.
Transfer the oats and almonds to the prepared baking sheet and spread it into an even layer. Bake for 16- 18 minutes, or until the oats are golden brown. Remove from heat and let cool completely.
Next, transfer to a food processor. Add one tablespoon of melted coconut oil (or cocoa butter) and process for 3-5 minutes, or until it forms a thick paste. This step might take a bit longer depending on your food processor. I like to keep a slightly crunchy texture but feel free to process longer for a smoother texture.
Scoop out balls of about 2 tbsp of dough using a cookie scoop and transfer to a plate lined with parchment paper. Refrigerate for at least 3 hours, or until firm before enjoying! The bites will keep for up to 6 days in the refrigerator and will soften at room temperature.