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Afghan Biscuits Redone by



2 cups ground almond
2 tsp coconut flour
1/2 tsp baking soda
1/8 tsp salt
4 tbsp cocoa or cacao
4 tbsp sliced natural almonds
2 tbsp coconut oil (or butter if you don’t require dairy free)
4 tbsp honey or pure maple syrup
2 tsp vanilla extract


70g/2.5 ounces dark choc (70% cocoa solids or higher – I use Whittakers 72% Fair Trade Dark Ghana)
1/4 cup coconut milk
1 tbsp honey or pure maple syrup
1/2 tsp vanilla extract
pinch salt
1/4 cup natural walnut pieces


Preheat oven to 170′c/340′F.

In a large bowl, mix together the ground almond, coconut flour, baking soda, salt, cocoa and sliced almonds.

Melt together the honey (or maple syrup) and coconut oil in a small saucepan until combined, add the vanilla extract to this and stir.

Pour the liquid mixture over the dry ingredients then mix with a wooden spoon or clean hands to combine until it comes together like a stiff dough.

Roll dough into walnut sized balls, and place on an oven tray covered with baking paper. Flatten the balls with the palm of your hands till they’re about 2cm thick.

Bake in the oven for 6-8 mins then set aside to cool.

Meanwhile, get to work on the topping….

Chop the chocolate into small pieces and set aside in a bowl.

In a small saucepan heat the coconut milk, honey or maple syrup, vanilla, and salt until steamy hot and almost bubbling.

Pour the hot mixture over the chopped chocolate. Allow to sit for 3-5 mins then stir to combine until it’s a smooth and glossy mixture.

Set aside to cool and thicken (this can take about an hour at room temperature or less in the fridge).

When ready, spread some of the icing over the biscuits and press a walnut piece into the centre. Repeat the process until all the biscuits are decorated and enticing! Store in an airtight container

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