| Prep Time | 100 minutes |
| Cook Time | 0 minutes |
| Servings |
biscuits
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Ingredients
- 1/2 cup dark chocolate 70% cocoa
- 2 tsp tahini
- 3 tsp chilled coconut cream
- 1 tsp maple syrup
- 16 Biscoff biscuit available from major supermarkets
Ingredients
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Instructions
- Chill coconut cream by either putting in the freezer for 20 minutes, or in the fridge for 8 hours.
- Melt 20g dark chocolate in a microwave safe bowl, add the tahini and mix well.
- Once slightly cooled to room temperature, add the chilled coconut cream solids (2 teaspons). It will look like the chocolate has split at first, however add the maple syrup and coconut cream liquid, and stir well to smooth the mixture back out. The mixture should become quite thick like chocolate icing.
- To each Biscoff biscuit half, add 1 teaspoon of the chocolate mixture, and top with the other half of the pair. Chill for approximately 1 hour, or until the chocolate centre is completely firm.
- Melt remainder of dark chocolate, and dip the biscuits in to coat entirely. Return to the fridge until chocolate is set, or until you are ready to serve. Makes 8 biscuits.
Recipe Notes
130 calories per serve