Ingredients

• 60g Canola Oil
• 250g Cashew Nuts
• 100g Shredded Coconut
• 100g Chocolate Chips
• 40g Cocoa Powder
• ½ teaspoon Gluten-Free Baking Powder
• 1 pinch Salt
• 100g Caster Sugar
• 50g Maple Syrup
• 1 Egg

Tools

• Oven
• Parchment paper
• Cooling rack
• kCook Multi
• Baking sheet - 18 x 13"
• Kcook bowl
• Medium bowl

Method

1. Pre-heat oven - 180°C
2. Fit midi blade to kCook bowl
3. Add canola oil and cashew nuts to the kCook bowl
4. Fit kCook bowl to kCook Multi
5. Attach lid to kCook bowl with filler cap fitted
6. Blend with filler cap fitted - 30 sec, speed 12
7. Transfer content of kCook bowl to medium bowl
8. Clean kCook bowl
9. Fit stir tool to kCook bowl
10. Add shredded coconut, chocolate chips, cocoa powder, gluten-free baking powder, salt and caster sugar to the kCook bowl
11. Fit kCook bowl to kCook Multi
12. Attach lid to kCook bowl with filler cap fitted
13. Mix with filler cap fitted - 30 sec, speed 6
14. Then add maple syrup and egg to the kCook bowl
15. Mix with filler cap fitted - 20 sec, speed 7
16. Transfer content of kCook bowl to medium bowl
17. Mix - 1 min, speed 6
18. Prepare a clean baking sheet with parchment paper and press down
19. Roll into balls
20. Flatten
21. Bake - 9 min, 180°C
22. Transfer onto cooling rack until cool
23. Serve

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