VEGAN – DAIRY-FREE
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 m.lk
FOR THE FILLING
150g Nush Natural Almond M.lk 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 m.lk 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 M.lk 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.