So this was our 14th year at the Herb and Chilli Festival

Its the only festival that I still do because I love it so much, plus it is a great place for me to trial new products. 

Although I have been making our Chocolate Chilli Chai for well over 15 years this is the first time I have made these cookies as a sample of what can be done with the product. As promised here is the recipe for these crunchy decadent moreish cookies. Oh and they are plant based as well. 

Ingredients:

• 110g plant based butter (I used Nuttlex)
• 100g brown sugar
• 100g raw sugar
• 1 teaspooon vanilla
• 125g Plain flour
• 30g cacao powder (note if you want them spicier leave this out and add more of the choc chilli chai)
• 50g choc chilli chai
• 1/4 teaspoon salt
• 1 tablespoon plant based milk 
• 125g plant based dark chocolate chips or block cut into chunks. 

Method:

• Preheat oven to 180C 
• Cream the butter and sugar
• add vanilla and plant based milk and mix
• sift the flour, salt and cacao powder into the creamed mixture
• add the choc chilli chai and mix lightly until combined
• add the dark chocolate chips or chunks and mix. 
• The mixture will be quite thick
• Roll into small balls and place on a greased oven tray allowing room for spreading. 
• Cook for 10 to 15 mins or until beginning to brown around the edges
• Wait for them to cook slightly before removing from the tray.