RAW COCO-CACAO BISCUITS
Introducing a simple ‘raw foodie’ cacao coconut biscuit. No food processor needed. If you have nut intolerance you could use tahini. I love these made with grated fresh ginger, a pinch of cinnamon and nutmeg for a delicious change.
2 cups desiccated coconut
½ cup raw cacao powder
½ teaspoon vanilla powder
½ cup raw seasonal nut butter
1/3 cup raw honey
Mix together coconut, cacao powder, vanilla and salt. Add macadamia butter and honey, and combine well. Place melon ball sized portions onto a dehydrator rack or lined baking tray. Dehydrate 8 – 12 hours depending on how firm you wish them to be. If using an oven leave overnight at 48’C or using your lowest fan-forced setting. Cool completely.
Sandwich two biscuits together with 1/4 teaspoon of Coco Dreamcreme, Hazelicious Icing (in the ebook) or a little extra raw nut butter as the filling.
Up to 12 hours drying time. 15 minutes to prepare 25 bite-sized treats.
DELISH served with green tea, or chia tea if you’ve made them with ginger. MMMMMM <3