Chocolate Star Cookies (gluten-free & vegan)
Serves: 18 cookies
  • 70g sunflower seeds (1/2 cup)
  • 50g quinoa flakes (1/2 cup)
  • 2tbsp raw cacao powder
  • ½tsp cinnamon
  • pinch sea salt
  • 5 soft medjool dates, pitted
  • 1tbsp maple syrup
  • Coating:
  • 50g Amore di Mona bulk chocolate (1 cube) or dark vegan chocolate (1.75oz)
  • shelled hemp seeds (optional)
  1. Place sunflower seeds and quinoa flakes into food processor or high speed blender and blend until you've achieved flour consistency.
  2. Add cacao powder, cinnamon and sea salt and pulse couple of times to blend in.
  3. Add pitted medjool dates and blend until the mixture starts sticking together.
  4. Finally add 1tbsp of maple syrup and blend until it comes into a smooth dough.
  5. Scoop the dough out onto a clean surface, shape into a disk, wrap in cling film and refrigerate for ½ hour to an hour.
  6. Preheat the oven to 160°C (320F)
  7. Place the dough between 2 sheets of greaseproof baking paper and roll out until about 5mm thickness.
  8. Cut out cookies using star cookie cutter and place onto a lined baking sheet.
  9. Bake for about 10 minutes for a soft chewy cookies or longer for a more crispy ones.
  10. Leave to cool completely.
  11. Roughly chop the chocolate for coating, place into heatproof bowl and gently melt in a double boiler. Stir until smooth.
  12. Dip one side of each cookie into the chocolate and place onto wire rack to set.
  13. Sprinkle with few shelled hemp seeds for simple decoration.
  14. Enjoy!
Recipe by Nirvana Cakery at