Instructions

The Biscuit

1. Preheat oven to 180C.
2. Sift flours, salt and cacao into a bowl.
3. Beat softened (but not melted) coconut oil in a separate bowl and the chia mixture with the coconut sugar until creamy. Combine with the flours and almond milk and beat until combined.
4. Freeze this dough for 1 hour.
5. Remove after the hour and once it has softened you can place it in a square, shallow oven tray/tin.
6. Bake in the oven for 10-12 minutes.

The Centre

7. Leave the the coconut milk in the fridge overnight so it can separate.
8. Scoop the thickened cream/top layer into a small mixing bowl, Stir in the cocoa, vanilla extract and syrup until smooth and well combined.
9. Spread the mixture between two biscuits and freeze for 20 minutes.

Coating

10. Melt the vegan chocolate in a pan and coat biscuits with the melted chocolate.
11. Alternatively, melt the cacao butter and add the cacao powder and agave syrup together and coat the biscuits (this is the raw method).

Ingredients

The Biscuit

• ⅓ cup Bioglan Organic Cacao powder
• 1 ‘egg’ – mix 1 tbsp Bioglan Organic Chia Seeds + 2 tbsp water
• ¼ cup melted Bioglan Organic Coconut Oil
• ½ cup generic coconut sugar
• ¾ cup coconut flour
• ¼ cup chestnut flour
• 1 tbsp syrup of choice (stevia, agave syrup, maple syrup)
• ¼ cup almond milk
• ½ tsp vanilla extract
• a pinch of salt

The Centre

• ½ can full-fat coconut milk
• ¼ cup cocoa powder
• 1 tsp vanilla extract
• 1 tsp syrup of choice (stevia, agave syrup, maple syrup)

Coating

• 1 Cup dairy-free chocolate – melted
• 4 tbsp Bioglan Organic Cacao powder
• 3 tbsp agave syrup
• 2 tsp peppermint essence