Nothing tastes as good as green feels

Healthy snacks are hard to come by. They are hard to find in cafes, even harder to find in supermarkets or convenience stores and seemingly hard to make yourself. These biscuits are one of my most favourite things I’ve ever made. I’ll warn you now that the biscuit dough seems to hold together differently every time I make these. I think it depends on the heat of my hands, the moisture, the texture of the coconut oil and just generally how the dough is feeling. That said – every single time I have made these, they have worked impeccably.

1. Lets start with the biscuits. Preheat the oven to 160c. Use a chunk of solid coconut oil to grease 2 flat baking trays.
2. Start by using an electric whisk to beat together the coconut oil and the coconut palm sugar. Make sure the coconut oil is soft not melted, and not rock hard. To soften it if it is too cold, place it in a plastic sandwich bag and wrap the bag in a flannel or towel soaked in hot water. Squeeze and massage the oil until it becomes slightly softer.
3. Once the oil and coconut sugar have come together into a light, fluffy mixture (it will be darker than the usual cake batter you are used to, due to the coconut palm sugar) add the salt, agave, tahini and vanilla before gradually adding the buckwheat flour and the ground almonds.
4. Continue to whisk and when the mixture becomes too doughy to whisk, use a wooden spoon or you hands to combine everything. Once all of the ingredients are coming together, use you hands to knead the dough slightly, and form into a large ball. Squeeze and massage the dough until it holds together nicely. If it is too dry or too crumbly, add a little more agave. If it is really too dry, add a tiny bit of extra coconut oil. If it is too oily, wet or sticky, add more buckwheat flour. For me, I notice that the biscuits cook best with more flour, however dry the mixture may seem. So try to keep the mixture quite dry, working it with your hands as much as possible to encourage it to bind. It may take a few minutes of kneading to get it to where it needs to be.
5. Leave aside for 10-20 minutes in a tightly squeezed ball. Don’t place it in the fridge as the coconut oil will cause it to stiffen rapidly.
6. Lightly flour a dry surface and roll out half or a quarter of you dough at a time. Using a rolling pin, roll the dough out, using a lot of pressure to encourage the dough to stick together, until it is no more than 4mm in depth. Use your cutter of choice (I use the lid from a jar of coffee which is more or less the perfect rectangular shape. You can also use a knife to cut out shapes, although this is rather laborious and time consuming).
   + Use a thin, sharp knife or a metal spatula to peel each biscuit off of the surface if it become stuck.
7. Place each raw biscuit onto your prepared baking tray. Place in the oven for 10-15 minutes. This will depend on your dough (i.e. if you felt inclined to add more flour or more agave). Check the biscuits after 10 minutes, and then again after 12, as if they don’t seem ready after 10 minutes, they can cook incredibly quickly. Although they taste perfectly fine a little over cooked, this isn’t ideal.
8. Whilst the biscuits are cooking, make the cream filling. Keep an eye on the biscuits though, as, like I said, they can become overdone quite quickly. Place the bar of creamed coconut in a bowl or jug of boiling water. Make sure the plastic that it comes in isn’t pierced or broken. Leave for 3-5 minutes to melt completely, and as the water cools enough to touch, massage the packet to help disperse the chunkier bits.
9. Place the melted creamed coconut, raw cashew nuts, salt, vanilla, coconut milk, if using, and the coconut oil into a high speed blender. Blend for 1-2 minutes, starting on a low speed, and going to the highest. A tamper is really useful for getting the mixture going, if you have one. If it is not blending smoothly enough, add a little more coconut oil and/or coconut milk. Don’t add melted coconut oil or water though as the mixture will separate.
   + Add a teaspoon of agave or coconut sugar to taste, if you have a sweeter tooth.
10. Scrape the cream into a bowl and set aside until the biscuits have cooked and cooled. Don’t place it in the fridge as it will solidify and will be impossible to work with. Keep stirring the mixture whilst the biscuits cool.
11. Remove the biscuits from the oven when they begin to turn a golden brown. They will probably become darker than you imagined but this is normal. If they are still soft to touch, don’t worry – they will become incredibly crunchy as they cool, so don’t be tempted to put them back into the oven unless they are still really soft and pale.
12. Leave to cool before sandwiching the cashew coconut cream between them. Simply take a small teaspoonful of the cream and spread it gently onto the centre of one biscuit. Then place another biscuit on top, press the two together gently and place in the freezer to set.
13. Repeat until all of the biscuits have been used up, and place them all in the freezer to allow the centre to solidify slightly. You can enjoy them at room temperature too. Store in the freezer or fridge in an airtight container.

Extract taken from modelmangetout.com