Here’s a bit of a post-Christmas holiday treat that is low in sugar with no saturated animal fat.  These biscuits are great to have with a cup of tea in the afternoon.  They are really quick to whip up, so you don’t need to make a heap, only as many and you want to eat.

Almond biscuits

250g of ground almonds

100ml maple syrup

1 tbsp coconut sugar or brown sugar

1 tsp of vanilla extract

1 tbsp. of coconut oil

2 tbsp. of self-raising flour

Chocolate

60g of cacao butter

3 tbsp. cacao powder

3 tbsp. maple syrup

Pinch salt

OR

100g dark chocolate, melted

Desiccated coconut cacao nibs to sprinkle

 

Preheat oven to 175°C and line a baking tray with baking paper.

To make the biscuits, mix all ingredients together in a large mixing bowl until well combined.

Knead biscuit dough until smooth and leave to rest in fridge for 10 minutes.

Roll dough onto a lightly floured surface to a thickness of 5mm.

Cut out shapes using a cookie cutter.

Bake for 12-14 minutes until turning golden brown, then place on rack to cool.

 

To make the dipping chocolate, melt the cacao butter, cacao powder, maple syrup and salt together over a low heat.  You can replace some or all of the cacao butter with coconut oil if you prefer.

Leave the chocolate to cool on the bench and thicken slightly.

Dip biscuits into the chocolate and place them onto baking paper.

Sprinkle with desiccated coconut or cacao nibs and place in fridge for an hour until chocolate is set.

 

If you want to use a block of chocolate, melt in the microwave very slowly on 10 second bursts.  That way the chocolate will not heat up too much and the chocolate will remain tempered.

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