(Makes around 24 cookies)

Ingredients:

1 cup almonds

1 cup macadamias

5 medjool dates (pitted)

1 cup buckwheat flour

3 heaped tbsp. raw cacao powder

3 tbsp. chia seeds

¼ cup pure maple syrup

2 tbsp. coconut oil

¼ cup filtered water

Method:

Preheat the oven to 180 °c. Line 2 trays with baking paper.

Then simply place the nuts into a food processor and blend for a minute or so until a rough flour forms. Next add the dates and chop for a minute before adding all the remaining ingredients. Blend until a sticky dough forms.

Roll about a tablespoon of mixture into a ball using your hands, and place this onto a paper lined baking tray. Gently flatten until they’re fairly thin. They will spread a little bit, so do leave space between each biscuit (2 trays of 12 biscuits).

Bake for around 20 minutes at 180 °c or until the cookies are firm and beginning to slightly brown. Remove from the oven, and eave to cool on the trays for a few minutes before eating. Once cool, store in an airtight container.