Dough
40 g rolled oats
60 g grated almonds
1 tbsp nut butter
40 g dates
1 tbsp water
Raspberry filling
60 frozen raspberries (or fresh)
1 tsp chia seeds
Coconut filling
40 g shredded coconut
60 g coconut milk
1 tsp coconut oil
Chocolate glaze
80 g dark chocolate
1-2 tbsp coconut oil
And this is how it's made:
- Take out the frozen raspberries to defrost.
- Soak the dates in a little hot water for 15 minutes.
- Finely grind the rolled oats in a blender. Add the grated almonds, nut butter, water and dates and mix everything into a fine batter.
- Place cling film or baking paper on the worktop and place the dough on top. Cover with another sheet of cling film/baking paper. Roll out or flatten the mixture. Chill in the fridge for at least 30 minutes.
- Mash the frozen raspberries with a fork, mix with the chia seeds and set aside.
- For the coconut mixture, melt the oil and mix with the grated coconut and coconut milk.
- Remove the rolled out dough from the fridge. Cut out circles with a cookie cutter (approx. 5 cm in diameter). Spread one circle with a tablespoon of coconut mixture. Spread a teaspoon of raspberry cream on top and cover with a second almond circle. Repeat the process until all of the biscuits are finished.
- Chill in the fridge for another 30 minutes. Meanwhile, melt the chocolate and coconut oil in a bain-marie.
- Dip the biscuits in the chocolate, allow to drip off briefly and place on a baking tray. Place in the freezer for approx. 15 minutes.
Tip: We only ever make small quantities, as the chocolate-coconut-raspberry thalers will only keep for a few days!
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