Chocnut Biscuit

This DEVINE biscuit not only tastes delicious but is good for you!  Full of healthy fats, fibre and natural sweeteners – you can have your bikkie and eat it too 🙂  As with all of my recipes, try to use organic where possible for better health!



1 cup activated almonds

1 cup activated cashews

¼ cup activated pecans

¼ cup activated pepitas

¼ cup activated sunflower seeds

¼ cup shredded coconut

½ cup rice malt syrup

¼ cup  cold pressed coconut oil

1 tsp natural vanilla extract



¾ cup cacao powder

½ cup cold pressed coconut oil

¼ cup maple syrup



Pre-heat oven to 140°C.  Line a large, deep baking tray with baking paper then set aside.

In a food processor/blender place all of the nuts, seeds and coconut.  Pulse until a rough crumble mix.

Heat the remaining wet ingredients for the base in a medium saucepan over medium-high heat, stirring until well combined.

Add the nut mixture, stirring until evenly coated.

Spread the mixture evenly and to the desired thickness over the baking paper and place in the oven for 20-30 minutes, or until slightly browned (I usually aim for approx 1 cm thick but you play around with it – a thicker biscuit base will provide a chewier biscuit and vice versa!).

Remove from the oven and set aside until the base as hardened (approx 1 hour). Place in the fridge to cool before applying the topping.

To make the topping combine all of the ingredients in a bowl and whisk to a smooth consistency.  When the base is cool, remove from the fridge and pour on the topping using a spatula to distribute evenly.  Cover the baking tray with glad wrap and place back in the fridge to allow the topping to set (at least 30 minutes) – or alternatively place in the freezer to quicken things up a bit.

Once the topping is set, cut the biscuit into the desired sizes and store in airtight containers in the fridge or freezer.  Make sure to seperate each layer of biscuit within the container with baking paper to prevent the pieces from sticking together.  The biscuits should last up to 5 days in the fridge and approx 4 weeks in the freezer.

Enjoy x


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