Vegan ‘Kingston’ Biscuits

Total time 30 minutes | Serves 9-10 | Vegan | Gluten Free Option

Ingredients

Biscuits 45g rolled or quick oats (gluten free if necessary) 40g desiccated coconut 30g almond meal 65g coconut sugar 185g almond butter or tahini 60ml maple syrup 1 teaspoon vanilla extract pinch of sea salt

Chocolate Filling 100g dark chocolate 60g almond butter

Method

Step 1: Preheat oven to 160°C and line a baking tray with paper.

Step 2: Place all ‘biscuit’ ingredients into a bowl and mix well to combine. Roll the mixture into small balls, then place on your lined baking tray and flatten.

Step 3: Bake for 10-11 minutes, or until golden. Let cool on the tray.

Step 4: Melt chocolate in a small saucepan over low heat (or a bain-marie). Once melted, remove from the heat and stir in the almond butter. Mix well to combine, then place in the refrigerator for 10 minutes, or until cool and slightly thickened.

Step 5: Once the chocolate filling has cooled, add ~1 teaspoon to a biscuit and sandwich it together with another. Place in the refrigerator to set, then enjoy!

Notes: If you’re not a fan of almond butter, simply use tahini, peanut butter or cashew butter as a substitute. To make this recipe nut-free, use tahini instead of almond butter and replace almond meal with oat flour or flax meal.