RAW JAM-FILLED BISCUITS

One look at this photo and all you think is WOW, right?! So easy to make but the perfect mid-day snack. Filled with chia jam, have them with a cuppa or a black coffee in the morning, with your lunch or before your dinner if you get home from work and can’t wait!

Ingredients:

BISCUIT- 

  • 80 g Shredded Coconut
  • 150 g Cashews
  • 100 g Almond Flour
  • 2 tbsp Maple Syrup
  • 3 tbsp Coconut Oil
  • 1/2 tsp Vanilla Extract

CHIA JAM-

  • 200 g Frozen / Fresh Raspberries
  • 150 ml Water
  • 3 Tbsp Chia Seeds
  • 1 tsp Vanilla Extract
  • 1 Tbsp Honey / Sugar

CHOCOLATE COATING- 

  • 80 g Coconut Oil
  • 30 g Cacao Powder
  • 2 tbsp Maple Syrup
  • 200 g Dark Chocolate Chips

Method:

  1. For the biscuit, combine the shredded coconut, cashews and almond flour in a high-speed food processor. Pulse until the crumbs are fine.
  2. Melt the coconut oil, and once melted add to the food processor with the other ingredients: maple syrup and vanilla extract.
  3. Remove the biscuit dough from the food processor and roll out to around 2 inches. Cut the biscuits out into your desired shape and place in the freezer to set.
  4. To make the chia jam, add the raspberries and water into a saucepan and heat until the raspberries have dissolved and thickened the mixture. Add in the sugar/honey, chia seeds and vanilla extract and mix until the chia seeds have expanded and the jam thickens.
  5. Allow the jam to cool down and then spread over the top of the biscuits. Keep half of the biscuits to one side, these will be used to dip in your chocolate.
  6. To make the chocolate layer, melt the coconut oil over a low heat and combine with the cacao powder and maple syrup. Stirring until all the ingredients have melted and combined.
  7. Dip your biscuits into the chocolate mixture and place on top of the chia jam and allow to set in the fridge for around half an hour.
  8. Allow the biscuits to completely set before serving.

What a treat!

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Much Love,

Evie Xx

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