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.

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