Ingredients
Scale
- 1 1/2 cups cashews (soaked for at least 4 hours)
- 1/2 cup water
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- For the topping:
- 1 cup dark chocolate (melted)
- 2 tablespoons water
- Various toppings: toasted coconut (sprinkles, etc.)
Instructions
- Preheat oven to 350 degrees F, grease a round cake pan and set aside.
- In the bowl of a food processor, combine water and soaked cashews. Process until mixture is smooth. Transfer to a medium bowl. Stir in the vanilla extract, flour, salt, baking soda, and vinegar. Stir until combined. Pour batter into the greased cake pan. Bake for 20-30 minutes, or until center is set. Allow to cool.
- While cookie is cooling, combine dark chocolate and water into a small microwave safe bowl, microwave on high for 30 second increments, until chocolate is melted completely. Spread chocolate over cooled cookie and top with selected toppings.
- Store covered in the refrigerator for up to 5 days.