Ingredients
- 180 g of manitoba flour
- 20 g of bitter cocoa
- 60 g Natoo organic extra virgin coconut oil
- 70 g of maple syrup
- 3 teaspoons of water
- 2 g of fine salt
- 5 g of sodium bicarbonate
- Lemon juice
- Natoo Pistachio Protein Cream
Preparation:
Pistachio Ox Eyes are easy to make and represent a healthy and light sweet to enjoy at any time of the day. It is also possible to experiment with different variations, using the different Natoo spreadable creams ( Hazelnut , Pistachio , Dark and White Chocolate ) or the Natoo peanut butter in the smooth or crunchy version.
But let's get straight to the point and get to work preparing our pistachio bull's eyes.
First, pour the flour, cocoa and salt into a large bowl, then add the maple syrup and water and mix well until everything is combined. Once you have obtained a well-blended mixture, add the bicarbonate of soda, activating it with a few drops of lemon juice, let it react and mix again, always until you obtain a uniform and well-blended mixture.
At this point add the coconut oil that you have melted by heating it slightly and mix everything well, working first with a teaspoon and then with your hands.
Continue kneading until you obtain a smooth pastry that is easy to work with. Form a ball that you will wrap in cling film and leave to rest in the refrigerator for about 15 minutes.
Once ready, knead again with your hands for a few minutes, roll out with a rolling pin and cut out the shapes with a mold: the doses indicated will be sufficient to prepare approximately 15 sweets, depending on the size of the mold. Place the sweets in a static oven preheated to 180 degrees and let them bake for about 10 minutes, turning the biscuits halfway through cooking.
Once cooked, let them cool very well and fill with your favorite topping.
Aren't you salivating already?
Thanks to Chiara Zannini – @chiara_zannini1996 for the tasty recipe.
