Method

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.