GLUTEN-FREE BISCUITS
1 cup AWAKENING BOWL MACA VANILLA Iswari
¼ tsp pink Himalayan salt
8 medjool dates (pitted)
1 tbsp almond butter
1 tbsp water
FILLING
3 tbsp almond butter
3 tbsp maple syrup
⅓ cup roasted/toasted hazelnuts
CHOCOLATE COATING
120g vegan-friendly chocolate
Freeze dried raspberries, for garnish
To make the biscuits, blitz the all the ingredients in your food processor until they reach a sought consistency.
With a rolling pin, roll the mixture out to 1cm thickness between two sheets of parchment paper. Cut circles out of the dough using a 2” cookie cutter and set aside on a sheet of parchment paper.
Reshape the remaining mixture and repeat until you have used up all of the dough.
For the caramel filling whisk together the almond butter and maple syrup. Fold in the toasted hazelnuts.
To assemble the wagon wheels add a layer of the filling on top of half the biscuits and sandwich with a second biscuit.
Set the biscuits aside in the freezer whilst you melt the chocolate over a double boiler.
Dip the wagon wheels into the chocolate and allow to set on top of a cooling rack. Garnish with freeze dried raspberries.
Store in an airtight container in the fridge.
By: Christina Leopold
Instagram: @addictedtodates
