Inspired by Hemsley & Hemsley this recipe is vegan friendly and has no refined sugar.  It’s also the simplest thing to make and turns out nice and chewy and completely delicious!


  • 440g ground almonds
  • 2 tsp cinnamon
  • 2 tsp allspice
  • 2 tsp ground ginger
  • 1 tsp nutmeg
  • Pinch of sea salt
  • 2 tsp bicarbonate of soda
  • 80g dark chocolate pieces / cacao nibs (the darker the better!)
  • 80g whole pecans roughly chopped
  • 4 tbs of maple syrup
  • 5 tbs of rice malt syrup

Mix in a big bowl the almonds, spices, salt, bicarbonate of soda, dark chocolate and pecans.  Stir in the syrups and shape into flat cookie like pieces.  The dough won’t be too wet so if you need to add a little more syrup for it to stay together then do.  Bake in a preheated over (175 degrees C) for 12 minutes – they should look slightly brown at the edges but very soft in the middle – be careful when placing them onto a wire rack to cool!