Ingredients 200g coconut oil
225g coconut sugar (can be substituted with soft brown sugar)
200g plain wholemeal flour
260g cocoa powder
1 tsp bicarbonate of soda
50g dark chocolate buttons
85g cocoa butter
85g Brazil nuts
40g agave syrup (can be substituted with maple syrup)
Beat together the coconut oil, sugar, eggs, cocoa powders, bicarbonate of soda, chocolate buttons, and flour to form a dough.
Wrap the cookie dough in cling film a refrigerate for 10 minutes.
Blitz the cocoa butter and Brazil nuts together in a food processor, along with the syrup.
Divide the dough into 15 pieces and, using your hand, flatten them into discs.
Divide the cocoa butter mix into 15 pieces, roll them into small balls and place them in the centre of each disc.