Flourless, refined sugar free, nut based goodness.
2 cups mixed nuts - I used a mixture of almonds, cashews, brazil nuts and hazelnuts.
1/2 cup almond meal
1 cup shredded coconut
2 tablespoons coconut oil
2 tablespoons cocoa or cacao
1 tablespoon of honey or maple etc.
1 cup coconut oil
1 cup cocoa or cacao
1/2 cup honey or maple etc.
Preheat oven to 180*C.
Blend nuts to a bread crumb consistency.
Then combine all biscuit ingredients in a mixing bowl.
Adding more dry or wet ingredients to get the right cookie dough texture.
Shape the dough and place on a tray lined with baking paper.
Bake for 10-20 depending on your oven. The biscuits should be fairly firm to touch but they will harden more as they cool.
Then while they are cooling... combine all your chocolate ingredients. The coconut oil should be in liquid form. Coat the biscuit in the chocolate mixture. Then put the biscuits in the fridge for 20 minutes before giving them a second coating. If there is a bit of extra chocolate mixture left over you can store in the freezer for future use.
Store biscuits in the fridge.
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