MAKES 14 PREP 20 MIN COOK 20 MIN
200g rolled oats, divided 50g desiccated coconut 80g almonds
60gm coconut oil, melted 2 tbs honey
1 tsp vanilla extract 2 tbs water
40g dark chocolate, roughly chopped
Preheat oven to 160°C and line a baking tray with baking paper.
Add 150 grams of the oats, coconut and almonds into a food processor and blitz until the almonds are processed and everything is finely ground. Add the coconut oil, honey, vanilla and water and pulse until the mixture is combined and sticky. Transfer the mixture into a bowl and mix through the remaining rolled oats.
Using wet hands, form the mixture into 14 balls and place onto a baking tray, flattening them down slightly. Transfer to oven and bake for 20 minutes. Cool on the tray for 10 minutes before transferring to wire track to cool completely.
Place the chocolate in a glass bowl over a saucepan of simmer water and allow to gently melt. Use a spatula to scrape the chocolate into a piping bag (or use a fork) to drizzle chocolate over the biscuits. Allow to cool again at room temperature until chocolate is set.
Leftover biscuits can be stored in an airtight container in a cool place for 3 days. NOTE: if mixture does not come together, add another Tablespoon of water.
Article by Steph Claire Smith and Laura Henshaw founders KICgirls.com