You may have already heard the excellent news that dark chocolate is good for your health as well as your soul. It’s made from cocoa beans, which contain antioxidant flavonoids that fight inflammation to help speed recovery and boost heart health. Cocoa powder and cacao nibs, which also originate from cocoa beans, offer the same nutritional benefits. And Christina Tosi, chef and author of the dessert-centric cookbook Milk Bar Life: Recipes and Stories (Clarkson Potter), livens up post-run treats with a variety of cocoa products. ‘After a run, I want a snack that gives bursts of energy, protein and antioxidants, and tastes good,’ says Tosi, who runs five to 10-milers as often as she can.
200g unsweetened cocoa powder
145g almond flour
2 ¼ tsp cornflour
1 ½ tsp salt
¾ tsp baking powder
420ml + 2 tbsp coconut cream
120ml pineapple juice
475g dark chocolate, broken into chips (choose chocolate that’s at least 60 percent cocoa)
1/ Heat the oven to 165°C. Line a baking tray with baking paper.
2/ Add the cocoa powder, flour, cornflour, salt and baking powder to a bowl and mix until well combined. While mixing, slowly pour in the coconut cream. Add the pineapple juice and water, continuing to mix until it comes together.
3/ Fold in the chocolate chips.
4/ Using an 80ml (½ cup) measuring cup, portion the dough onto the baking sheet, 7cm-10cm apart. Flatten the dough until the cookies are 10cm in diameter.
5/ Bake the cookies for 12-15 minutes, or until the edges are lightly crisp. Let them cool completely on the baking sheet. Store in an airtight container in the fridge or the freezer. Or start eating them…