I have been trying a few ‘healthier’ recipes over the past week and I have been presently surprised with the outcome. This coconut biscuit is adapted from Lorna Jane and is Gluten  & Dairy Free.

Ingredients

Base

• 2 cups walnuts
• 2 cups shredded coconut
• 1/4 cup coconut oil
• 1/2 cup rice malt syrup

Topping

• 1/4 cup coconut oil
• 1/4 cup coconut milk or cream
• 1/2 cup rice malt syrup
• 1/2 cup raw cocoa powder
• Shredded coconut sprinkled on top

Method

Preheat oven to 180ºC. Place walnuts and coconut in a food processor and blend to a crumb. Stir in coconut oil and sweetener, then press into a lined square baking tin. Place in oven for 20 minutes, keep an eye on it to make sure it doesn’t burn. Then let cool.

For the topping, place a small pot over a low heat. Combine coconut oil, milk and sweetener in the pot and whisk. Once combined, add raw cacao powder and whisk until the mixture thickens slightly and is lump free. Pour warm topping over bars and sprinkle with shredded coconut.

Place in fridge to set for a few hours then slice into bars.