What do you get when you combine crisp oaty biscuits with a fudgy chocolate and peanut butter centre? A biscuit on steroids 💥
They’ve gone down a storm with everyone I tested these out on. Once you’ve made them once, that’ll be it, you’ll be hooked and so will everyone else.
These beauties are vegan, gluten and refined sugar free. A good dose of healthy fuel to kick start your day or as a cheeky snack to keep you energised.
Go on give’m a go. You won’t regret it 🙌
FUDGY CHOCOLATE PEANUT BUTTER OAT BISCUITS
Servings: 8 Biscuits
Ingredients
Biscuitsâ €
- 300 g Gluten free rolled oatsâ €
- 170 g Coconut oilâ €
- 6 tbsp (90g) Maple syrupâ €
- 2 tsp Vanilla extractâ €
- 1/4 tsp Himalayan salt â €
Filling â €
- 200 g Smooth roasted peanut butter, i used manilife
- 35 g 70% Dark chocolate, chopped. I used ombar
- 50 g Coconut creamâ €
- 3 tsp Maple syrupâ €
- 1/2 tsp Vanilla extract
- Pinch of Himalayan saltâ €
Instructions
- Preheat oven to 180c
- First crack on with the filling. Break the chocolate into a medium heatproof bowl. Sit it over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, give it a occasional stir. Make sure not to overcook the chocolate, we don't want any grainy bits!â €
- Once melted bung in the rest of the filling ingredients. Stir till fully combined. Pop in the fridge to firm up whilst you get on with the biscuits.
- Put the coconut oil, maple syrup, vanilla and salt into a large bowl. Mix with a hand held mixer till combined. Add in 3/4 of the oats and mix again for a minute or so until the oats are coarse and stodgy. Add in the remaining oats and stir by hand till all the oats are coated-this will give the biscuits a nice texture.
- On a large baking tray, put 2 heaped tbsps of oat mix into a 3 inch round cutter. Using a small spoon, spread till it's in an even layer, then push down with the back of a spoon or a small cylinder item (I used my vanilla extract bottle!) till its tightly packed. Repeat until you all 16 biscuits on 2 trays.
- Whack into a preheated oven on the mid/top shelf at 180c for 15-20 mins till golden. Leave for 5 mins on the tray, then move onto a cooling rack.
- Once all biscuits have been baked and cooled it’s time to fill these bad boys. Turn 8 biscuits over and grab the filling out the fridge. Roll 1.5 tbsp of the filling into a ball with the palm of your hands. Place into the middle of a turned over biscuit, push down and mould till the whole biscuit base is covered. Pop a biscuit on top and your first ones finito! Repeat, sandwich and eat. ⠀
- BISH BASH BOSH
Notes
These will keep for up to 5 days in an airtight container.
