Time for another recipe using Tiger Nut flour, and with it’s deliciously nutty flavour, I thought it would work amazingly well in a biscuit combined with caramel and chocolate – remember those Hobnobs? Yep, like that. So I attempted to make a healthier, vegan, dairy and gluten-free and no refined sugar version and they turned out pretty good! A baked nutty biscuit base smothered with a sweet caramel and coated in a raw chocolate…You wouldn’t guess these were kinda-good-for-you treats!
Ingredients:
For the biscuit base –
- 150g rolled oats (I used Quaker Oats)
- 50g Tiger Nut flour
- 2 tablespoons maple syrup (I used Meridian)
- Pinch of salt
- ½ teaspoon vanilla extract
For the caramel –
- 175g Medjool dates, stoned (I get mine from Holland & Barrett)
- 1 tablespoon tahini (I used Meridian)
- 2 tablespoons almond milk (I used Alpro)
- Pinch of salt
For the chocolate topping –
- 2 tablespoons coconut oil (I used Lucy Bee)
- 2 tablespoons cashew butter (I used Meridian)
- 4 tablespoons maple syrup
- 5 tablespoons cacao or cocoa powder (I used Bioglan)
Get making!
- Preheat the oven to 180 degrees C and grease and line a large baking sheet.
- Place ¾ of the oats in a blender (I used my Ninja Kitchen Auto IQ) and whizz up to form a flour. Tip into a bowl then mix together the remaining biscuit ingredients and stir to combine – the mixture should stick together slightly. Divide into 6-7 balls then use your fingers to shape into biscuit shapes on the baking tray. Keep them quite thick – you want a substantial base!
- Bake for about 15 minutes until golden, then leave to cool (they will firm up while cooling) on the tray.
- Meanwhile make the caramel – simply place the dates, tahini, almond milk and salt in a blender and whizz up until thick and smooth.
- Keep this in a container in the fridge until needed (this can be made ahead and kept for 1 week chilled).
- When your biscuits have cooled completely, spread a generous layer on top of each biscuit to cover. Repeat with all biscuits, leaving them on the wire rack.
- Now make the chocolate topping – gently heat the cashew butter, coconut oil and honey/maple syrup in a small pan. Remove from the heat and whisk in the cacao powder until smooth.
- Carefully spoon over some chocolate sauce over each biscuit to cover the layer of caramel. Make sure it goes all the down the sides too to cover the biscuits (if you wish!). Leave them to set for at least 2 hours…then you’re ready to enjoy!
Keep any spare biscuits in an airtight container in the fridge for up to 3 days.
Check out my other Tiger Nut recipe over here! 🙂