These are so easy to make, so get your children involved as well. A healthier adaptation of a traditional recipe, you could easily switch the butter for coconut oil (just use a touch less) to make these dairy free/vegan friendly. This recipe is 'almost' paleo as I have included organic cornflakes as I believe they help make this recipe more authentic but you can switch for toasted coconut flakes if wanting grain free.
I've also included a "hack" for lazy bakers like me. Turns out this biscuit recipe also makes a perfect slice so with 30% less effort for the same delicious taste, give it a go. I highly recommend.
Makes 12 biscuits | Gluten free, Dairy free option, Paleo/Keto option
INGREDIENTS AND INSTRUCTIONS
100 grams butter, melted (to make dairy free, sub for coconut oil but use 90g)
0.25 cup dark cocoa powder (I prefer Avalanche)
2 cups almond meal
0.5 teaspoon vanilla essence
1.5 teaspoon baking powder
1 cup gluten free cornflakes (sub: toasted coconut flakes if wanting true paleo)
Pinch celtic salt
1 cup dark chocolate chips (I love ChocZero which are monkfruit sweetened)
Preheat your oven to 170°C. Line your baking tray with baking paper.
In a large bowl, mix together butter, sweetener, cocoa, almond, vanilla, baking powder and salt together until well combined. Gently fold in cornflakes until evenly distributed.
Put a heaped spoon into clean hands and roll into a ball shape. Place onto baking tray and repeat until all mixture is used. Use a fork to lightly press the biscuits down a little.
Place tray into oven, and bake for 20 minutes.
Once cooked remove tray from oven. After a few minutes, carefully lift biscuits onto a wire rack, placing the used baking paper underneath while they cool.
To make the chocolate topping, heat 1 cup of water gently in a small saucepan and place a glass bowl over the top, ensuring no water escapes. Place your chocolate chips into the bowl, gently stirring as they melt. Once fully melted, turn the heat off.
When the biscuits have cooled, place a tablespoon of melted chocolate onto the centre of the biscuit. Top each biscuit with a walnut. Allow chocolate to set.
Store biscuits in an airtight container, preferably in fridge.
LAZY PERSON HACK: Follow the same timings and general instructions, but rather than make into biscuits, press the mixture into a greased brownie tray (I use a square glass one from Kmart with an 18cm diameter, it's perfect) and bake. Allow it to cool before pouring chocolate on top and scattering walnuts over.
If you do make these, please share on Facebook or Instagram and tag me in with @raisedonrealfood or #raisedonrealfood. You may also love my gluten free recipe ebook, For Real, with 70 nutrient-dense recipes from my kitchen to yours!
If you’re interested in one-on-one coaching for helping build a strong nutrition and lifestyle foundation especially if dealing with eczema/allergies/intolerances, I see a small number of clients each week at my virtual Integrative Nutrition and Eczema clinic, which is 100% online. For more information visit here. Thank you! Maryana