Salted Chocolate and Peanut Butter Bourbons

These gluten free chocolate peanut bourbons are a delicious twist on our original bourbon recipe. The original recipe is one of our most popular biscuit recipes so we wanted to experiment with different flavour variations. Is there really anything more delicious than salted chocolate and peanut butter? The salted chocolate peanut cream sandwiched between two crunchy biscuits is just the dreamiest combination. We hope you love this recipe as much as we do!

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ingredients

Biscuits

  • 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)

Filling

  • 6 Tbsp Smooth peanut butter
  • 1.5 Tbsp Cacao Powder
  • 3 Tbsp Maple Syrup
  • 1/2 Tbsp Coconut oil
time
Clock
30 minutes
prep:
15 minutes
cook:
15 minutes
level
2
Easy
method
  • 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.

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