By Emerson Cooks
Chia Jam biscuits made sugar free and vegan. These are deliciously full of superfood nutrition and so simple to make!!
- 1 cup frozen raspberries thawed
- 2 tbsp clean water
- 1/3 cup chia seeds
- 1 flax egg (see how to make instructions below)
- 1/4 cup coconut oil
- 1/3 cup almond butter
- 1/2 cup coconut sugar
- 2 tbsp maple syrup or coconut nectar
- 1 tbsp almond milk (only if the mix is too dry)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 4 tbsp cacao powder
- 1 cup oat flour
- 1/2 cup almond meal
- Pinch salt
Cashew cream icing:
- 1/2 cup cashews soaked
- 1/3 cup coconut cream
- 3 tbsp maple syrup or coconut nectar (more if you like it sweeter)
- 1/2 tsp vanilla
- 1 tsp lemon juice
- 2 tbsp coconut oil, melted
What to do:
To make chia jam combine all jam ingredients, mash the raspberries and set aside.
To make the flax egg add 1 tbsp of flaxseed meal to 3 tbsp water, stir together and set aside for 5 minutes. This can be substituted with a chia egg using the same method and ratio.
Preheat oven to 180C
Thoroughly mix the wet ingredients together. Add the dry ingredients and stir to combine. Distribute cookie mixture onto a lined tray (1 tbsp per cookie), and flatten slightly. (I used a scone shape cutter and it helped to shape them perfectly round).
Bake for 7 minutes. Once baked allow to cool.
Next, make the cashew cream, add all ingredients to a high-speed blender, blend until smooth and creamy, allow to firm up in the fridge (approx 15 minutes)
Sandwich the biscuits with 1 tsp chia Jam and 1 tsp cashew cream icing. Allow setting for a further 15 mins in the fridge! ENJOY!!!