You will love these tender almond biscuits with peanut butter and chocolate that literally melt in your mouth. You only need a few ingredients to make them too. They are gluten‑free, and you can also make them vegan.
Shop ingredients
Nutrition (1 serving)
- 170 kcal
- 7,8 g carbohydrates
- 13,5 g fats
- 4,4 g protein
Per 15 portions
- 200 g almond flour
- 35 g coconut oil
- 40 g honey
- 10 g cornflour
- 90 g peanut butter
- 55 g dark chocolate
- 5 g coconut oil
Instructions
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In a bowl, mix the almond flour, melted coconut oil, honey, and a pinch of salt. If the mixture is too wet, add a teaspoon of starch. The texture depends on how fine your almond flour is.
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Take a pinch of the dough off at a time (about 19g), place it on a tray and form it into a biscuit shape with a dent in the middle. The biscuits should be on the tall side.
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Bake at 180°C for 10 minutes. Watch them as they burn quickly. The dent will rise during baking. Use a spoon and gently push it back down.
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Let the biscuits cool completely and then add 5‑6 g of peanut butter to the dented part. Place them in the freezer for 20 minutes. Meanwhile, melt the chocolate and coconut oil. Spread this mixture over the cooled biscuits.
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Enjoy!
