Dark Chocolate and Ginger Finger Biscuits

These vegan and gluten free ginger biscuits came about in a failed attempt to make gingerbread men but I am so happy they did! Not only do you not need to get out the rolling pin and cookie cutters, but the dark chocolate and ginger also make for the most delicious flavour whilst the buckwheat biscuit is perfectly crumbly! makes 8

Prep: 10 minutes

Cook: 15 minutes + 20 minutes cooling

Total: 45 minutes

easy

Ingredients:

    Biscuit

  • 200g buckwheat flour,60g raw honey,50g coconut sugar,70g almond butter,85g coconut oil,5-6 teaspoons ground ginger

    • Raw Chocolate

  • 3 tablespoons coconut oil,6 tablespoons cacao powder,pinch salt,2 tablespoons maple syrup

Method

  • Preheat oven to 180 degrees celsius and line a tin with greaseproof paper.

  • Begin my mixing the coconut oil and sugar for the biscuits together in a food processor.

  • Add all the other ingredients and mix till it comes together.

  • Press into the lined tin until it is fairly thin

  • Bake for 15 minutes.

  • Cut into finger shapes straight out of the oven and then leave to cool completely on the tray.

  • To make the chocolate, begin by melting the coconut oil in a bain marie.

  • Add the other ingredients and stir until it is smooth.

  • Take off the heat and leave to thicken slightly.

  • Spoon over one end of each cold biscuit and place in the fridge to set.

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