¾ cup raw macadamia nuts, soaked in water overnight or quick-soaked, then drained**
3 tbsp maple syrup
2 tbsp melted coconut oil
A pinch of sea salt
¾ tsp pure vanilla extract
1 to 2 tbsp water, as needed
2 tbsp chocolate chips, melted
Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and sugar.
Using a pastry cutter or a large fork, cut in the cold coconut oil until it is the size of small peas and the mixture looks like wet sand.
Add the coconut and almonds and roughly mix in.
Whisk the yogurt and milk together before adding it to the dry mixture. Use a spatula to mix the wet into the dry until a rough dough is formed.
Turn the dough onto the parchment-lined sheet and use your hands to fold it over itself a few times and bring it together. Pat into a 1" thick circle and then cut into 8 triangular pieces using a sharp knife. Cut using a rocking motion instead of a gliding motion, which would seal the edges shut and prevent the scone from rising to its full potential.
Space out the cut scones on the baking sheet and bake for 20 minutes in the preheated oven.
While scones are baking, make the topping. In a blender or a small food processor, blend the soaked and drained macadamia nuts, maple syrup, coconut oil, salt, vanilla, and 1 tbsp water together until smooth. You may need a little bit more water to help it blend. Store the topping in the refrigerator while the scones cool.
Once scones are cool, spread 1 heaping tablespoon of topping on each scone and drizzle with melted chocolate.
Notes
*I prefer my scones on the less-sweet side, but if you like yours sweeter add 2 tbsp more sugar. **Quick-soak: Soak in boiling water for 30 to 60 minutes. Raw cashews can also be used in place of macadamia nuts.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-nanaimo-scones/