A chocolate biscuit, coated with extra chocolate. This is definitely one for the chocolate lovers!
Preheat oven 160 degrees Celsius.
Combine the Rapadura, coconut oil, vanilla, egg and coconut milk in a large bowl and mix well.
Stir in the rest of cacao powder and Emmer Wheat flour. Mix well.
Roll some of the mixture into a small ball, place on a wire rack lined with baking paper and flatten down with fingers. Repeat with the rest of the mixture.
Bake for 15 minutes.
Remove from oven to cool completely.
Heat a pot over a low heat and add the coconut oil and cacao buttons. Stir continuously until the mixture has completely melted.
Once the biscuits have cooled, one by one, place a biscuit into the chocolate mixture and flip over with a spoon or fingers, making sure the chocolate is completely covering each surface of the biscuit and place back on the lined wire rack. Repeat with the rest of the biscuits.
Place in the fridge to set.
Store in a glass container in the fridge.
Ingredients
Directions
Preheat oven 160 degrees Celsius.
Combine the Rapadura, coconut oil, vanilla, egg and coconut milk in a large bowl and mix well.
Stir in the rest of cacao powder and Emmer Wheat flour. Mix well.
Roll some of the mixture into a small ball, place on a wire rack lined with baking paper and flatten down with fingers. Repeat with the rest of the mixture.
Bake for 15 minutes.
Remove from oven to cool completely.
Heat a pot over a low heat and add the coconut oil and cacao buttons. Stir continuously until the mixture has completely melted.
Once the biscuits have cooled, one by one, place a biscuit into the chocolate mixture and flip over with a spoon or fingers, making sure the chocolate is completely covering each surface of the biscuit and place back on the lined wire rack. Repeat with the rest of the biscuits.
Place in the fridge to set.
Store in a glass container in the fridge.
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