Having eaten the combination of chocolate and cashew before, and enjoyed the flavour combination, I thought to make this version of the Flourless Cashew Cookies recipe that I had made earlier. I'm still playing the ingredient combinations, but these turned out like puffy cookies that stick a little to the roof of your mouth. An interesting combination, and one that came with great taste. This is a definite make-again cookie.Flourless Chocolate Cashew Cookies 1 cup cashew butter 100 g good dark chocolate (70%) 1/2 cup xylitol 1/4 cup soft tofu 1 tsp baking soda 1/4 tsp salt
Preheat oven to 180C/350F. Heat chocolate over double boiler until just melted. Mix ingredients in medium bowl. Using two small spoons, form into ball using heaped 1 teaspoon of dough for each cookie. Arrange on 2 baking sheets lined with parchment paper, spacing 2 inches apart.
Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.