COCONUT CHOCOLATE LOVE BISCUITS

Forget the diamonds, jewels, fine dining, champagne and red roses… Valentine’s day is all about the CHOCOLATE and lots of it. If there is one thing you should all know about me – the way to my heart is all about the food. Strawberries coated in dark chocolate, decadent slices, choc-raspberry tarts and cheesecakes or any cake for that matter oozing with chocolatey goodness.

This high antioxidant cacao recipe is super easy, requires minimal ingredients and it a one step wonder. Perfect combo of natural sweetness and bitter cacao you are going to want to give these a try.

v day fina;

 

‘HEART SHAPED’ COCONUT CHOCOLATE BISCUITS – makes 12

2/3 cup almond meal (or oat meal for those with nut allergies or for kids lunch boxes)

1 scoop chocolate protein powder (optional; sub for more almond meal)

1 and 1/2 cups desiccated coconut

1/2 cup rice malt syrup or honey

1/2 cup coconut oil

1/2 cup cacao powder

1/2 tsp sea salt

 

METHOD:

Place all ingredients in a food processor and process until smooth.

Heart shaped cookies (especially for Valentines Day): Press the mixture flat onto some baking paper. Add some coconut flour or flour alternative to stop it from sticking and make the mixture more firm. Use cookie cutters but beware it will be a tad fidley and require steady gentle hands. Once cut out, place on baking tray and bake for 15 minutes at 160 degrees Celsius. Transfer to wire rack to cool.

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These crumbly crunchy coconutty cookies (wow what a mouthful of a sentence) are super delicious and pack a seriously good cacao hit. Mmmmm perfect with that arvo cuppa! Enjoy

K

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