Directions
Unwrap Almond ROCA pieces and crush into small chunks.
Place chickpeas, almond butter, extracts, baking soda, and salt into a food processor and process with the S blade until smooth.
Add dried cherries and pulse a few times. Stir in crushed Almond ROCA.
Drop by tablespoonfuls 2" apart onto a parchment-covered baking sheet. Flatten cookies slightly.
Bake at 350°F for about 12 minutes until firm.
Ingredients
12 Almond ROCA pieces
1 can chickpeas, drained and rinsed
1 cup almond butter
1/3 cup date syrup
1 tsp vanilla extract
1 tsp almond extract
1 tsp baking soda
1/4 tsp salt
1 cup unsweetened dried cherries
Created by
Kimi Arnold
Need some ROCA?
Classic Almond ROCA Buttercrunch combines premium California almonds and pure vanilla with fresh local butter and our Signature Blend of cocoa beans for an irresistible taste sensation of buttery goodness.
Buttercrunch toffee center with almonds, covered in our Signature Blend of cocoa beans and almond pieces.
