Prep time:  10 mins | Baking Time: 10 mins

Ingredients

170g Kape pistachio butter
70g Kape crushed activated pistachio nuts 
70g cup crushed hazelnuts
70g 100% organic cacao powder
70g cup 100% organic cacao nibs 
60ml keto syrup mixture (40ml boiled water, 1.5 tbsp erythritol and a pinch of xanthan gum)

 

Method

In a mixing bowl mix together the pistachio butter, pistachios, hazelnuts, cacao powder and cacao nibs.

In a milk pan add the water, erythritol and xanthan gum and bring to the boil stirring continually. Once reached boiling point reduce heat and simmer for 45 seconds.

Let mixture cool before adding to the cacao and pistachio ingredients.

Add to the bowl and mix well to combine.

Take out a spoonful of mixture at a time, roll into balls and flatten down into a cookie shape. This can make 16 cookies.

Transfer to a parchment paper lined baking tray and bake for 10 mins.

Enjoy on its own or top with extra crushed pistachios, edible rose petals and edible gold lustre spray