Add all the dry ingredients to a food processor and mix together. Add the dates and process till broken a little. Mix in the Almond butter, vanilla essence and coconut oil. Add the water and process till the mixture is sticking together. Shape the mixture into medium size balls and press 1 almond into the center. Makes between 20 and 25 cookies.
Add water and salt to a pan and bring to boil. Add spinach and slowly add polenta to boiling water and whisk constantly until all polenta is stirred in and there are no lumps.
Reduce heat and simmer, keep whisking polenta for about 5 minutes till is starts to thicken. The polenta mixture should still be slightly loose. Cover and cook on a low heat for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
Turn off heat and transfer to a dish to cool
When cool slice into chips, coat with olive oil and bake in oven for 25 mins at 200c
Sprinkle with rosemary and Serve with the Mayo Dip below or your favorite dip.
1/2 cup cashews soaked overnight
1 Tbsp. lemon juice
1 Tbsp. apple cider vinegar
1 Tsp. mustard powder
1 clove garlic
salt to taste
1/4 cup water
Add all ingredients to a power blender for one minute and serve.