Salted Chocolate and Peanut Butter Bourbons
Have you made this recipe?Don't forget to tag your creations using #liviaskitchen so that we can see all of the yummy treats that you are making.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
- 1.5 cups Oat Flour (150g),1/3 + 1/4 cup Ground Almonds (60g),4 Tbsp Cacao Powder (35g),1/3 cup Coconut sugar (40g),1/2 cup Maple syrup (100ml),2 Tbsp Coconut oil (65g)
- 6 Tbsp Smooth peanut butter,1.5 Tbsp Cacao Powder,3 Tbsp Maple Syrup,1/2 Tbsp Coconut oil
Turn oven onto 180 degrees and line a baking tray.
Combine all of the dry biscuit ingredients together in a large mixing bowl. Add in maple syrup and the melted coconut oil and combine well to ensure that there are no lumps of flour.
Roll out the dough between two sheets of baking paper and roll out until a few mm thick. Cut out 12 circle shapes and then bake for for 15 minutes.
Once cooked, leave these to cool for 10 minutes whilst you make the chocolate cream. In a food processor, add all of the filling ingredients and blitz.
Once the biscuits have completely cooled, spread a thick layer of the filling onto half of the biscuits and then sandwich shut with the other half. Repeat this process until you have used all of the biscuits.