Oldie But A Goldie ?? A CLASSIC For A Sunday Treat Ses

oldie but a goldie  a classic for a sunday treat ses display image  3b910cd5
oldie but a goldie a classic for a sunday treat ses display image 3b910cd5

Oldie but a goldie ?? a CLASSIC for a Sunday treat session ??
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Chocolate dammy jodgers ?? ?? you might want to save this one! Ingredients:

BISCUIT-
80 g ground oats

150 g Cashews

100 g Almond Flour

1 tbsp Maple Syrup

3 tbsp Coconut Oil

1/2 tsp Vanilla Extract

CHIA JAM-

200 g Frozen / Fresh Raspberries

3 Tbsp Chia Seeds

1 tsp Vanilla Extract

1 Tbsp Maple
CHOCOLATE COATING-
80 g Coconut Oil

30 g Cacao Powder

2 tbsp Maple Syrup

200 g Dark Chocolate Chips

Method:

For the biscuit, combine the oats, cashews and almond flour in a high-speed food processor. Pulse until the crumbs are fine.

Melt the coconut oil, and once melted add to the food processor with the other ingredients: maple syrup and vanilla extract.

Remove the biscuit dough from the food processor and roll out to around 2 inches. Cut the biscuits out into your desired shape and place in the freezer to set.

To make the chia jam, add the raspberries into a saucepan and heat until the raspberries have dissolved and thickened the mixture. Add in the maple, chia seeds and vanilla extract and mix until the chia seeds have expanded and the jam thickens.

Allow the jam to cool down and then spread over the top of the biscuits. Keep half of the biscuits to one side, these will be used to dip in your chocolate.

To make the chocolate layer, melt the coconut oil over a low heat and combine with the cacao powder and maple syrup. Stirring until all the ingredients have melted and combined.

Dip your biscuits into the chocolate mixture and place on top of the chia jam and allow to set in the fridge for around half an hour.

Allow the biscuits to completely set before serving.

What a treat!

Much Love,

Evie Xx

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