A homemade version of an Australian favourite made from healthy ingredients. A decadent tasting crunchy biscuit with a chocolate cream filled centre coated in more chocolate - this is definitely one for the chocolate lovers!
Preheat oven to 180 degrees celsius. Line a baking tray (approximately 20cm x 20cm).
In a bowl, whisk the butter, vanilla essence and egg.
While stirring, add the rapadura sugar, cacao powder and emmer wheat flour. Stir until well combined - the mixture will be quite thick.
Place the mixture into the freezer for 5 minutes (this will help it become the right consistency to spread easily on the baking tray).
Remove from the freezer and transfer the mixture into the baking tray and spread evenly with the back of a spoon. Bake for 10 minutes. Remove to cool completely.
Heat a pan over a low heat. Add the coconut oil and cacao chips, stirring constantly until the chips have completely melted.
Remove from the heat and stir through the coconut cream (use just the cream from the top of the can and not the liquid).
Pour the mixture into a bowl and place in the refrigerator to thicken. Stir occasionally until the mixture is thick but not too hard. This should take approximately an hour.
Over a low heat add the coconut oil, cacao chips and maple syrup stirring constantly until completely melted. Set aside to cool completely.
Cut the biscuit into two evenly sized pieces.
Spoon a thin layer of the filling onto one and then place the other biscuit layer on top. Press down.
Cut into rectangles approximately 2.5cm x 6cm.
Place the biscuits on a wire rack and coat with the melted chocolate. Immediately place in the fridge to set.
Store in the refrigerator.
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Ingredients
Directions
Preheat oven to 180 degrees celsius. Line a baking tray (approximately 20cm x 20cm).
In a bowl, whisk the butter, vanilla essence and egg.
While stirring, add the rapadura sugar, cacao powder and emmer wheat flour. Stir until well combined - the mixture will be quite thick.
Place the mixture into the freezer for 5 minutes (this will help it become the right consistency to spread easily on the baking tray).
Remove from the freezer and transfer the mixture into the baking tray and spread evenly with the back of a spoon. Bake for 10 minutes. Remove to cool completely.
Heat a pan over a low heat. Add the coconut oil and cacao chips, stirring constantly until the chips have completely melted.
Remove from the heat and stir through the coconut cream (use just the cream from the top of the can and not the liquid).
Pour the mixture into a bowl and place in the refrigerator to thicken. Stir occasionally until the mixture is thick but not too hard. This should take approximately an hour.
Over a low heat add the coconut oil, cacao chips and maple syrup stirring constantly until completely melted. Set aside to cool completely.
Cut the biscuit into two evenly sized pieces.
Spoon a thin layer of the filling onto one and then place the other biscuit layer on top. Press down.
Cut into rectangles approximately 2.5cm x 6cm.
Place the biscuits on a wire rack and coat with the melted chocolate. Immediately place in the fridge to set.
Store in the refrigerator.
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