Peanut-butter biscuit sandwiches
Ready in 50 minutes | Makes 10 | GF
2 Tbsp coconut oil 1 Tbsp honey 1 cup natural crunchy peanut butter 1 tsp vanilla extract 1 cup shredded or desiccated coconut 100g chocolate 1 Tbsp coconut oil
1 Melt coconut oil and honey together over gentle heat until runny.
2 Place peanut butter and vanilla in a bowl. Add honey mixture and stir through. Add coconut and mix until all ingredients are well combined.
3 Place mixture in the fridge for
5-10 minutes to firm up. If it is still too sticky to handle, give it a good stir and refrigerate for another 5 minutes.
4 Scoop out teaspoonfuls of mixture, squeeze together tightly and shape into small biscuits. Lay on baking paper or waxed paper and place in the fridge or freezer to set for 10-15 minutes.
5 Melt chocolate and second measure of oil together. Place 1 tsp melted chocolate on the base of a biscuit, then sandwich together with another biscuit. Place biscuit sandwiches back in the fridge.
6 Store in the fridge or freezer in an airtight container; they will keep for a few weeks. Pop these in the freezer the night before your hike, then grab them just before you leave – as these are a raw snack, they hold together best when chilled. We suggest transporting them in a lunch box with an ice pack.
> This mixture also makes a great lolly loaf. Stir ½ cup chopped chocolate through the biscuit mixture then press into a small, lined loaf tin and • refrigerate overnight. Cut into 1cm-thick slices.