raw choc-rasp­berry co­conut bis­cuits

donna hay - - RAW TREATS -

125g fresh rasp­ber­ries 1 ta­ble­spoon white chia seeds 200g 70% dark choco­late, melted 2 tea­spoons co­conut oil, melted

oat bis­cuit

¾ cup (65g) rolled oats ¾ cup (120g) al­monds 2 ta­ble­spoons al­mond spread ½ cup (75g) raisins 1 ta­ble­spoon maple syrup

co­conut fill­ing

¾ cup (60g) des­ic­cated co­conut ½ cup (125ml) co­conut cream 1 ta­ble­spoon co­conut oil To make the oat bis­cuit, place the oats, al­monds, al­mond spread, raisins and maple syrup in a food pro­ces­sor and process for 2–3 min­utes or un­til finely chopped and well com­bined. Bring the dough to­gether and roll out be­tween 2 sheets of non-stick bak­ing pa­per to 4mm thick. Re­frig­er­ate for 10 min­utes or un­til firm. Us­ing a 5.5cm round cut­ter, cut out 20 rounds, re-rolling if nec­es­sary. Re­frig­er­ate un­til needed.

Place the rasp­ber­ries in a small bowl and crush with a fork. Add the chia seeds, mix to com­bine, and set aside for 30 min­utes or un­til thick­ened.

To make the co­conut fill­ing, place the co­conut, co­conut cream and co­conut oil in a blender and blend un­til well com­bined and fluffy.

Top 1 oat bis­cuit with 1 tea­spoon of the rasp­berry jam and 2 tea­spoons of the co­conut fill­ing. Sand­wich with an­other oat bis­cuit. Re­peat with the re­main­ing bis­cuits, jam and fill­ing. Place on a tray lined with non-stick bak­ing pa­per and re­frig­er­ate for 20 min­utes or un­til firm.

Place the choco­late and co­conut oil in a small bowl and mix to com­bine. Dip one of the bis­cuits in the choco­late, shak­ing off any ex­cess, and re­turn to the tray. Re­peat with the re­main­ing bis­cuits and choco­late. Place in the re­frig­er­a­tor for 10 min­utes or un­til just set. Serve. Note: Th­ese bis­cuits will keep stored in an air­tight con­tainer for up to three days.

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