- 100g di porridge mix Dark Chocolate Chia
- 1 tbsp cocoa butter
- 2 tbsp coconut sugar
- 2 tbsp cocoa nibs
- powdered cinnamon
- 1 ripe banana
Pour the porridge mix into a bowl, add the coconut sugar, half the cocoa nibs (save the other half for decoration), the cinnamon and cocoa butter: mix well by hand. Add 1 tbsp of water or non-dairy milk and continue mixing, run the banana through a blender and add to the bowl.
Mix well and form little balls of dough (you can add 2 tbsp of chia seeds if you like, or goji berries or coconut chips), flatten the balls one at a time to form discs, then decorate with the remaining cocoa nibs.
Allow to dry at 40 degrees for at least 12 hours, turning the cookies over halfway through.
Leave them at room temperature and allow them to harden before eating, as the cocoa butter must cool to give the cookies the right consistency. If you’re in a hurry, put them in the fridge for an hour.