Chocolate Biscuits


Serves 12


225g white spelt flour (we used Dove’s farm)

125g melted coconut oil

75g raw cacao powder

1 tsp baking powder

125 g coconut sugar

2 tbsp date syrup

1 tbsp of almond


150g Nush Natural Almond Spread

3 tbsp raw cacao powder

4 tbsp maple syrup


In a bowl, add flour, coconut sugar, baking powder and cacao and mix thoroughly.

Pour in the coconut oil, dairy-free and date syrup and mix well until it forms a dough.

Chill dough in fridge for five minutes. Carefully roll out to a thickness of 1cm thick (flour the surface and rolling pin, moving carefully to ensure dough doesn’t crumble).

Using a biscuit cutter (we bought a bourbon one cause it’s super cute) and place on a lined baking tray. Bake in the oven at 180 degrees for 15 minutes.

To make the filling, mix Nush Natural Almond Spread, maple syrup and cacao in a bowl and place in fridge until biscuits are cooked and cooled completely.

Sandwich filling in between two biscuits and enjoy.