These decadent and delicious little biscuits make a fabulous 3pm pick-me-up. Suitable for vegans, dairy and gluten intolerant, they are one of the few biscuits that taste and hold together like your normal cookie, just without the added sugars and flours. Pistachios are one of my favourite nuts, being high in protein, fibre and antioxidants. Pistachios are also one of the lowest in calories compared to other nuts.
I recommend keeping them in a cooler spot like the fridge as the cacao butter icing can melt
1 cup oats
1/2 cup pistachios
1/2 cup almond meal
1/2 cup desiccated
5 tbs coconut oil
1/2 cup dark cocoa powder
2 tbs rice malt syrup
2 tbs honey
1 tsp vanilla bean paste
3 tbs nut butter
Raw Chocolate Icing
1/2 cup cacao butter
1 tbs honey or rice malt
1/3 cup dark cocoa powder
pinch of salt
Preheat oven to 160 degrees. Line a baking tray with baking paper
Melt coconut oil in the microwave. Process pistachios, desiccated coconut, oats, almond meal together until a fine crumb. Add coconut oil, cocoa powder, nut butter, honey, rice malt and vanilla. Process until nuts are fine and mix holds together. If the mix feels a little dry then simply add a little more coconut oil to help it to bind.
Dollop a tablespoon amount of mix onto the palms of your hands, roll into a ball and then push down to form a flattened cookie shape. Repeat until all the mix is used up. Bake for 15-20 minutes. Remove from oven and cool.
Whilst Biscuits are baking melt cacao butter and mix in cocoa powder, rice malt and salt.
Once biscuits have cooled down, pick up each biscuit and dunk into icing mix, repeat until all biscuits are coated. I tend to repeat this process twice once the icing has set to get a thicker icing.
Tips: Feel free to simply double up on either the rice malt or honey if you don’t have both ingredients. I find the dark cocoa gives a lovely rich flavour and colour, but again feel free to use up what you already have!