Raw Double Choc, Macadamia & Fig Biscuits

The Beauty Chef - Raw double choc, macadamia fig biscuits

 

MAKES 12

These deliciously decadent Raw Double Choc, Macadamia and Fig Biscuits are the perfect accompaniment to a nourishing cup of herbal tea. Containing rich cacao and buttery macadamias, just try to stop at one…

INGREDIENTS

  • 1 cup (100g) almond meal
  • 2 tablespoons cacao powder
  • 2 scoops The Beauty Chef chocolate BODY Inner Beauty Support
  • 1/2 cup (125mL) canned coconut milk
  • 1/4 cup (60mL) coconut butter, warmed to melt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (50g) macadamias, coarsely chopped
  • 3 (approx. 75g) dried figs, sliced

Raw chocolate topping:

  • 1/4 cup (20g) cacao powder
  • 20g cacao butter
  • 2 teaspoons pure maple syrup
  • 2 teaspoons extra-virgin olive oil

METHOD

  1. Line a medium-sized baking tray with baking paper.
  2. Place the almond meal, cacao powder and BODY powder in a medium bowl and stir to combine.
  3. Add the coconut milk, coconut butter and vanilla extract and stir until mixture begins to bind together. Add the macadamias and figs and stir through to distribute evenly.
  4. Divide the mixture into 12 equal portions and roughly shape into round lumpy biscuits. Arrange on the prepared tray. Refrigerate.
  5. To prepare the raw chocolate topping, half-fill a small saucepan with water and bring to the simmer. Place all the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melt. Stir to combine.
  6. Top each biscuit with approximately 1 teaspoon of raw chocolate. Return to the refrigerator for 10 minutes, or until set.
  7. Store in an airtight container in the refrigerator for up to 2 weeks. Alternatively, freeze for up to 3 months.

For more recipe inspiration, visit The Digest.

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