These Cacao Butter Biscuits/ Cookies taste like white chocolate. They are rich yummy and easily adaptable. You should be able to get Organic Cacao Butter in any good health shop, I use an Irish brand called Nua Naturals. I use their vanilla powder too. If you are not gluten free – still include the ground almonds just use a flour of choice instead of the gluten free options.
Cacao Butter Biccies/ Cookies
- Cacao butter- three dessertspoons when chopped
- One dessertspoon of org coconut oil
- One dessertspoon of cashew nut butter OR you can just use more cacao butter
- One dessertspoon of raw dark agave
- One teaspoon of vanilla powder/ extract or insides of a pod
- A quarter cup of non-diary milk- not rice it isn’t creamy enough.
- A third of a cup of rapadura/sucucant sugar plus a big dessertspoonful
- Half a cup of ground almonds
- Half a cup of fine maize meal OR buckwheat flour
- Three quarters of a cup of gluten free flour- I used a brand called Doves*
- One teaspoon of aluminium free baking powder
- A pinch/ eighth of a tsp of himalayan salt/ sea salt
- Optional: Chop and roast a dessertspoonful of cashews
* This flour is a mix of rice,tapioca and maize. You can use more maize and ground almonds – half and half. If you are using buckwheat flour already- do not go over a half a cup in total as it starts to taste a little sour.
Preheat your oven to 180C/350F. Prepare a baking tray. You will need a saucepan and a perspex bowl for melting ingredients.
Put boiled water in your saucepan and put it over a medium heat on your hob. Stick your perspex bowl on top. Throw your chopped cacao butter in first. Give it the odd stir as it melts down. When almost completely melted add in your coconut oil and cashew nut butter.
While the melting is happening grab another bowl. Add your dry ingredients to this- bar the vanilla powder that will be going into the wet stuff. Mix well.
Add the agave, coconut milk and vanilla to the melted ingredients. Leave it all warm through.
Take your bowl off the heat- watch your fingers! Put on a cloth or chopping board if your counter top is heat sensitive. Quickly add in your dry ingredients, you want to mix it all while it is still warm. If you have roasted some cashews now is the time to gently fold them though.
By the rounded teaspoon put them on your baking tray and gently squash them down. They will not spread much, so they can be quite close to each other like little biscuit buddies. As I may or may not have nibbled some of the cookie dough this time it yielded the odd number of fifteen. 🙂
They taste of white chocolate and vanilla and melt in your mouth- the perfect accompaniment to a glass of cold non-diary milk or for us adults a big cup of coffee!