Dark Chocolate and Ginger Finger Biscuits
Prep: 10 minutes
Cook: 15 minutes + 20 minutes cooling
Total: 45 minutes
- 200g buckwheat flour,60g raw honey,50g coconut sugar,70g almond butter,85g coconut oil,5-6 teaspoons ground ginger
- 3 tablespoons coconut oil,6 tablespoons cacao powder,pinch salt,2 tablespoons maple syrup
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.