A healthy version of the store-bought mint slice biscuit. A delicious chocolate biscuit with a minty filling, covered in more chocolate - this will be a definite winner with chocolate lovers!
Preheat oven to 180 degrees celsius.
In a bowl, whisk the butter, egg and vanilla essence.
While stirring, add the rapadura sugar, Emmer wheat flour, salt and cacao powder. Stir until well combined. The mixture will be really thick and you should be able to roll it into a ball.
Place the ball of mixture between two pieces of baking paper and roll with a rolling pin until the mixture is about 3mm thick. Using a cookie cutter or dessert ring, cut the mixture into individual biscuits until all of the mixture is used up.
Place the biscuits on a lined wire rack and bake for 10 minutes. Remove to cool completely.
Place the shredded coconut, peppermint oil and coconut oil in a food processor and blitz while slowly adding the coconut milk. Continue blitzing until the mixture is smooth (but still thick).
Using a teaspoon, spoon small amounts of the mint mixture onto each biscuit, pressing down firmly. Place in the refrigerator for 10 minutes while you start on the coating.
Add the coconut oil, cacao buttons and maple syrup into a pot over a low heat and stir until smooth. Set aside to cool completely.
Remove the biscuits from the fridge and using a teaspoon, spoon the coating mixture onto the top of each biscuit.
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Ingredients
Directions
Preheat oven to 180 degrees celsius.
In a bowl, whisk the butter, egg and vanilla essence.
While stirring, add the rapadura sugar, Emmer wheat flour, salt and cacao powder. Stir until well combined. The mixture will be really thick and you should be able to roll it into a ball.
Place the ball of mixture between two pieces of baking paper and roll with a rolling pin until the mixture is about 3mm thick. Using a cookie cutter or dessert ring, cut the mixture into individual biscuits until all of the mixture is used up.
Place the biscuits on a lined wire rack and bake for 10 minutes. Remove to cool completely.
Place the shredded coconut, peppermint oil and coconut oil in a food processor and blitz while slowly adding the coconut milk. Continue blitzing until the mixture is smooth (but still thick).
Using a teaspoon, spoon small amounts of the mint mixture onto each biscuit, pressing down firmly. Place in the refrigerator for 10 minutes while you start on the coating.
Add the coconut oil, cacao buttons and maple syrup into a pot over a low heat and stir until smooth. Set aside to cool completely.
Remove the biscuits from the fridge and using a teaspoon, spoon the coating mixture onto the top of each biscuit.
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