Best of biscuits

INGREDIENTS

MAKES 12 60g dates 50g butter (or coconut oil if you prefer dairy-free) 45g oats 40g desiccated coconut 40g raw cacao nibs (we used Yacon Viva Cocao Nibs available to buy on Amazon) or chocolate chips 35g Brazil nuts 35g pumpkin seeds 1 small orange

DIRECTIONS

Preheat the oven to 160C (180C non-fan assisted/gas mark 3). Place the dates in a bowl with enough hot water to cover them and leave for 5 minutes to soften. Blend the Brazil nuts and pumpkin seeds in a blender/food processer. Add the drained dates, desiccated coconut and oats to the mixture and blend until it looks like crumbs. Squeeze the juice out of your orange and add it, and the butter/coconut oil, to the blender and mix for a further minute. Carefully transfer the mixture into a bowl using a spatula. Add the raw cacao nibs/chocolate chips and use a wooden spoon or your hands to mix. Now for the messy/fun part! Use your hands to roll the mixture into little balls about the size of a 50p coin. Line a baking tray with parchment paper then place your dough balls on top. Slightly flatten each one with your palm so they are about 1cm thick. Cook in the oven for 12-15 minutes until slightly golden. Can be stored in a Tupperware container for up to five days.