*I used cashew meal in this recipe. While I often interchange almond meal and cashew meal in my recipes, this recipe has not been tested with almond meal. Cashew meal is a bit more coarse. Using almond meal may change the texture and outcome of this recipe. I purchase cashew meal at Trader Joe's. It is less expensive than almond meal and has a higher oil content than almond meal. Proceed with caution if substituting.
2 3/4cupscashew meal*
1/2cupcoconut oil, liquified
1/2cupmini chocolate chips(I use Enjoy Life)
1/3cupJustin's Chocolate Hazelnut Butter Blend or Nutella
nonstick spray for mini muffin pan
Preheat oven to 350 degrees. Spray mini muffin pan with nonstick spray and set aside.
In a large mixing bowl, combine cashew meal and baking soda. Mix with a wooden spoon.
Add in coconut oil and maple syrup, stirring well to combine. This will be a very wet and sticky batter.
Stir in mini chocolate chips.
Fill each of the 36 cavities of the mini muffin pans with a scant Tablespoon of the cookie batter.
Bake at 350 degrees for 10 to 12 minutes.
Remove from oven and immediately make a small indentation in the center of each cookie cup with a spoon. While still warm, add a scant 1/2 teaspoon of Justin's Chocolate Hazelnut Butter Blend to each.
Allow to cool completely before removing from pan. This is an important step! It is best to allow them to cool for 4 or more hours. Once they are completely cooled, they are very solid, but when they are still warm, they fall apart.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.