Chilli Chocolate Crispy Treats

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

   Tip: Use a high-quality baking tray for better results.

2. 2

   In a medium saucepan, combine the coconut sugar, canned chilli, and 100mL of the canned milk. Heat over low heat, stirring occasionally, until the sugar dissolves.

   Tip: Be careful not to burn the sugar mixture.

3. 3

   In a separate saucepan, melt the dark chocolate over low heat, stirring occasionally.

   Tip: Use a double boiler if necessary.

4. 4

   In a large bowl, combine the almond flour, eggs, vanilla extract, and salt. Mix until well combined.

   Tip: Make sure to break down the eggs fully.

5. 5

   Add the melted chocolate, coconut sugar mixture, cinnamon powder, and dark chocolate chips to the bowl. Mix until a dough forms.

   Tip: Use a rubber spatula to scrape the sides of the bowl.

6. 6

   Fold in the coconut flakes.

7. 7

   Spoon the dough onto the prepared baking tray, leaving a 2cm gap between each treat.

   Tip: Use a cookie scoop or spoon for uniform treats.

8. 8

   Bake for 20-25 minutes or until the edges are lightly golden.

   Tip: Keep an eye on the treats to avoid overcooking.

9. 9

   Remove from the oven and let cool completely on the baking tray.

   Tip: Let the treats cool completely before serving.

10. 10

    Once cooled, cut into desired shapes and serve.

    Tip: Use a sharp knife or cookie cutter for clean cuts.

11. 11

    Serve warm or at room temperature, dust with powdered sugar if desired.