Thanking @yourgreenfoodie for their collaboration, we share an appetizing recipe

Ingredients:
-250g gluten-free oatmeal
-1 tablespoon baking powder
-1 tablespoon baking powder
-60g pure cocoa powder
-100g of vegan butter
Optional sweetener and to taste
-1 teaspoon of salt
-Vanilla essence
-Ounces of dark chocolate 85%
-1 tablespoon of AOVE
-50g peeled and chopped pistachios

Procedure:
-In a food processor add oatmeal, yeast, baking soda, cocoa powder, salt, vanilla essence and butter. Mix everything well until a compact ball forms, if necessary add more butter or more flour.
-Prepare some paper film, put the dough and roll it into a «churro». Store the dough in the fridge for 2h to harden.
-After this time, preheat the oven to 180ºC and prepare a tray with some vegetable paper.
-With a knife, cut the «churro» to form the 1cm thick cookies. They will break, but nothing happens. Place the dough in the tray, crush the cookie a little and gather the pieces that break. When you have them all ready, bake them for 12 minutes at 180ºC.
-Let cool about 15 minutes. Meanwhile, microwave a few ounces of dark chocolate with a tablespoon of AOVE in 30s.
-Bathe the cookies with the melted chocolate (as much as you want) and put the chopped pistachios before it solidifies.

Now… enjoy them!!!