Delicious Karuah Active Magnesium & Cocoa Cookies

Recipe by Vic Cherikoff - the creator of Karuah Active Magnesium Here's a way to boost fibre intake and get magnesium at the same time: The recipe makes 24 biscuits and since there was 4 scoops of Karuah Active Magnesium in the batch, just 3 of these a day will boost your magnesium intake. There are enough in the batch for 8 days for 1 person so you'll need to work out how many mouths you'll feed and scale up the recipe accordingly. You might not eat these every day but see if you can resist and just stop at one. They are great on their own but they can be embellished as in the pic and served with coconut yoghurt and garnished with wild raspberries. Ingredients: 1 plus 3/4 cups rolled oats 3/4 cup wholemeal self raising flour 1/2 cup almond meal (ground up almonds) 2 heaped tsp Nestle's Plaistowe dark cocoa powder or equivalent (sugar-free) 1/2 tsp salt 1/2 cup of well-chopped 95% chocolate (eg Lindt) 1/2 cup chopped nuts (your choice: almonds, brazil, pecans, cashews) 4 scoops Karuah Active Magnesium 1/2 cup of Raw Earth stevia and/or monkfruit erythritol sweetener 1/3 cup of honey or maple syrup 1/3 cup coconut oil Method: In a large mixing bowl, mix all the dry ingredients until well combined. Stir in the liquids and taste to adjust the sweetness, if needed. Add more wet or dry sweetener if required. The mix should still be crumbly but will hold together if you press a heaped tablespoonful into a ball. Grease a muffin tray or two (the mix will make 24 biscuits) and drop in 2 heaped tablespoonfuls of the mixture into each cup. Press down lightly to just flatten the mix to cover the bottom of the cup and about 10mm thick. I used a lightly coconut oiled coffee tamper, twisting it so that the mix came away cleanly. Bake in a fan forced 160°C oven for 14 to 16 minutes. Remove trays from oven and cool until you can twist each biscuit to free them from the sides and bottom of the tray cups. Upturn the tray onto a cooling rack and load it up again if you only have one tray, Repeat the process for the remaining 12 biscuits. Once the biscuits are all cool, store them in an air-tight container. After a few batches using the muffin tins, I spread the mix on a non-stick mat in a baking tray as you would for brownies and cooked it as a slab. Cool slightly after the 14-16 minutes and slice into squares. Faster and just as good. Enjoy! Shop Karuah Active Magnesium Here