Preparation time: 5 -15 minutes
Makes: 10-12 cookies
200g Primrose’s Kitchen Orange and Cashew Granola
150g pitted dates
50g dark chocolate (minimum 70% cacao)
3-5tbs almond milk
Place the granola and dates in a food processor and combine for about 2-3 minutes until a sticky dough mixture has been formed. With a spoon or small ice-cream scoop create 10-12 equal sized balls by rolling the scooped dough mixture in your hands. Place each dough ball on a non-stick surface and press down gently with a fork or the palm of your hand until a cookie disc is formed. Use your fingers to smooth out any rough edges.
For an added extra, melt the dark chocolate in a small pot over a bowl of hot water. With a wooden spoon mix the almond milk into the melting chocolate until a liquid chocolate is formed. This shouldn’t be too liquid – you want to be able to dip the cookies into the mixture, but you also want it to go solid at room temperate!
Place the cookies on non-stick parchment paper and keep in the fridge. Freeze any surplus for later enjoyment.