Vegan chocolate shock cookies à la Mäusle

Ingredients for 1 servings:

• 200 g chocolate, dark, vegan
• 60 g walnuts or almonds
• 80 g spelt flakes
• 50 g banana(s), well ripe
• 130 g margarine, vegan, very soft
• 100 g sugar, brown
• 2 packets of vanilla sugar
• 1 pinch of salt
• 130 g spelt flour, fine
• ½ tsp cream of tartar baking powder
• ½ tsp baking soda

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Line two baking sheets with parchment paper. Finely grind the chocolate, walnuts, and spelt flakes. Mash the banana into a puree. Mix the spelt flour with the baking powder and baking soda. Cream the margarine with the banana puree, sugar, vanilla sugar, and salt until creamy. Then add the flour and chocolate mixture and stir everything together. The dough should be easy to shape; if not, add another 1 tablespoon of flour. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Form the dough into small balls (walnut-sized, about 25 g in weight) and place them on the baking sheets, leaving plenty of space between them. Bake for 12 to 15 minutes. The surface of the cookies should be matte, but the cookies themselves should still be soft. Only store the cookies in a tightly sealed container once they have cooled completely. Here’s how to make it with the Thermomix: Grind the chocolate, nuts, and spelt flakes for 5 seconds at speed 8… transfer to a different container. Mix the margarine, sugar, vanilla sugar, banana, and salt for 2 minutes at 37 degrees Celsius on speed 3. Weigh in the flour, add the baking powder, baking soda, and chocolate mixture, and mix everything for 1 minute on speed 3. Continue as described above.