Life-saving Double Chocolate Cookies (No refined sugar, no flour, no oil needed)

Can you believe that chocolate can be life-saving? Yes, they are indeed the valuable treasures for many children in West Africa.

Heavenly chocolate drizzle

Have you ever paid attention to the sign of "Fairtrade" on your chocolate bar? Have you realized that there is still slavery and labour exploitation in chocolate production? Honestly, I haven't. It deeply strikes me when I was listening to the video presentation given by Tony's Chocolonely. They were giving free chocolate bars to celebrate their first shop opened in London. We were invited to watch the video talking about the illegal slavery in West Africa, generated by the profit-searching cocoa companies. Sadly, many of the slaves are children.

Free chocolate bars, YES !

Chocolate supply chain. is dominated by a handful of chocolate giants that profit from keeping the price of cocoa as low as possible. As a result, farmers are forced to live in poverty. And that leads to child labour and slavery ---Tony's Chocolonely

I am now becoming more mindful of every bite of chocolate I have.

It may be hard to resist the temptation during the refrigeration time, but it is definitely worth it!

This recipe is designed for your chocolate lovers. Rich, chocolaty, chewy and sweet, with some extra goodness and wholesome polyphenols (flavonoids!) from cacao powder.

I used rolled oats to substitute flour which makes it has interesting texture while being very filling as well, and the naturally low-sugar carob fruit syrup definitely satisfies your sweet tooth. What do you need ? A big bowl, some simple ingredients and a passion for chocolate!

Recipe ( Making 8 cookies with chocolate drizzle):

Ingredients:

For the cookies:

• 70 grams of rolled oats ( I used the one from Quaker so it is slightly more powdery than other brands of rolled oats)

• 110 grams of carob fruit syrup or any other liquid sweeteners you like

• 30 grams of tahini

• 30 grams of cacao powder

• water for adjusting the consistency

For the chocolate drizzle :

• 65 grams of Tony's Chocolonely milk chocolate

• 20 grams of 70% dark chocolate (Or any dark chocolate you have. I used the pink himalayan salt one from RawHalo)

• A pinch of cinnamon and salt (adding salt if you don't used the one I mentioned, salt highlights the richness of chocolates)

Methods:

1. In a large bowl, adding the ingredients for the cookies all together and using a large spoon for mixing together (easy!). The batter will be sticky and may need to add some water for adjusting the consistency desired.

2. Preheating your oven to 185°C ( Fan 165°C)

3. Dividing your batter into 8 portions on a lined baking tray and baking for 10-15 minutes depending on your over. 15 minutes is a maximum time suggested.

4. Melting your chocolate in a saucepan on a medium heat (or using microwave on a small power for a faster way)

5. Drizzling your chocolate sauce on your cookies. ( I dipped one side of the cookie into the chocolate sauce and drizzled the other side. Emm, very chocolaty.)