Almost Kingston Biscuits
the biscuit
- 1 cup dry roasted cashews
- 1/2 cup dry roasted almonds
- 1/2 cup desiccated coconut
- 1 tablespoon honey*
- 3 tablespoons maple syrup
- 1 tablespoon almond butter
- 1 teaspoon vanilla extract
- pinch of salt
the chocolate cream
- 50 grams 85% dark chocolate, melted
- 1 tablespoon honey*
- 1 tablespoon 100% fruit spread**
- Preheat your oven to 175°C or 350°F. Line a tray with baking paper.
- Place the cashews, almonds and desiccated coconut into your processor and blend at high speed until the mixture resembles a crumb. Add the remaining biscuit ingredients and blend until the mixture is well combined and sticking together. Use your hands, slightly dampened if the mixture is sticky, to shape the mixture into 16 even sized balls. Place the balls on the tray and gently flatten. Bake the biscuits for 12 minutes or until golden. Remove from the oven and allow to cool for 5 minutes before gently transferring them to a cooling rack.
- Once the biscuits have cooled, in a small bowl mix together the ingredients for the chocolate cream. Dollop an even amount of the chocolate cream onto the centre of 8 of the biscuits. Top each one with another biscuit and gently press down. Place the biscuits into the fridge to set and to store.
- Serve. Eat. Enjoy.
*you can use rice malt syrup if you prefer.
**100% fruit spread is readily available from the supermarket. I like to use a relatively smooth one, such as strawberry, in this recipe.
note – dry roasted nuts are readily available from the supermarket.
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Recipe
Not Quite Kingstons
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