Royal Sandwich Biscuits

Makes 8 -10

INGREDIENTS:

Coconut biscuits

• 100 g (3 1/2 oz/1 cup) almond meal
• 30 g (1oz/1/4 cup) coconut flour
• 1 teaspoon bicarbonate of soda (baking soda)
• 1/4 teaspoon salt
• 110 g (3 3/4 oz) coconut oil or unsalted butter, melted
• 110 g (3 3/4 oz/3/4 cup) coconut sugar
• 100 g (3 1/2 oz/1/3 cup) almond butter
• 1 1/2 teaspoons vanilla powder
• 1 large egg, lightly beaten
• 1 tsp Love Your Gut powder.

Chocolate filling

• 80 g (2 3/4 oz) good-quality chocolate, broken into pieces
• 80 ml (2 1/2 fl oz/1/3 cup) coconut cream
• 1 teaspoon vanilla powder
• pinch of sea salt

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METHOD:

1. To make the chocolate filling, melt the chocolate in a small saucepan over low heat then stir in the remaining ingredients. Let it stand for a minute or two, then stir and set aside to cool until it thickens.
2. Preheat the oven to 175°C (345°F) and line a baking tray with baking paper.
3. In a medium bowl, mix the almond meal, coconut flour, bicarbonate of soda, Love Your Gut powder and salt.
4. In a large bowl, beat the coconut oil and coconut sugar for about 1 minute. Stir in the almond butter, vanilla powder and egg until well mixed.
5. Fold the almond meal mixture into the egg mixture, then refrigerate for 30 minutes. Roll the dough into 16–20 balls, place on the prepared baking tray with at least 2.5 cm (1 inch) between them, and press each one down with a spatula.
6. Bake for 12–15 minutes, until golden, then cool completely on the baking tray. They’ll be soft in the middle, but will harden as they cool.
7. Once cool, spread 1 tablespoon of filling on half the biscuits. Place a second biscuit on top, then leave for a minute or two for the chocolate to set.
8. Store in an airtight container in the fridge for 4–5 days.