Ingredients:
For the Biscuit:
- 250g ground almonds
- 60ml coconut oil (melted)
- 60ml honey (melted)
- Pinch of Himalayan Pink Salt
For The Chocolate:
- 150g nut butter
- 150g dark chocolate
- Handful of chopped roasted hazelnuts
- 1 tbsp coconut oil
Method:
- Combine all of the biscuit ingredients, mixing well.
- Press this mixture tightly in a parchment lined baking tray.
- Bake @ 180dg for 15 minutes (until golden & crisp)
- Allow to cool completely.
- In a saucepan, over a low heat, melt the dark chocolate, nut butter & coconut oil.
- Whisk until smooth, and remove from the heat.
- Add the chopped hazelnuts.
- Break up the cooled biscuit into small chunks & add to the chocolate mixture.
- Pour into the lined baking tray, spreading it out evenly.
- Place in the freezer for 1 hour.
- Store in fridge to enjoy.
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