Soak the chia seeds in 1/3 cup of water for 10 minutes.
Preheat oven to 180 C/ gas mark 4, and line two baking trays with baking paper.
Combine chia mix with almond butter, Natvia, and baking powder in a mixing bowl.
Beat well by hand or with an electric beater for 5 minutes until combined into a dough.
Divide the dough into 16 even pieces and using a damp hand, shape each piece of dough around a small square of chocolate and place onto a\the prepared trays, leaving some space in between each cookie.
bake for 15-20 minutes until golden brown. they should be soft in the centre. Cool on trays for 5 minutes before removing.
One cookie is one serve. Leftovers can be stored in an airtight container in the fridge for 4-5 days.
Soak the chia seeds in 1/3 cup of water for 10 minutes.
Preheat oven to 180 C/ gas mark 4, and line two baking trays with baking paper.
Combine chia mix with almond butter, Natvia, and baking powder in a mixing bowl.
Beat well by hand or with an electric beater for 5 minutes until combined into a dough.
Divide the dough into 16 even pieces and using a damp hand, shape each piece of dough around a small square of chocolate and place onto a\the prepared trays, leaving some space in between each cookie.
bake for 15-20 minutes until golden brown. they should be soft in the centre. Cool on trays for 5 minutes before removing.
One cookie is one serve. Leftovers can be stored in an airtight container in the fridge for 4-5 days.