Vegan Monte Carlo Biscuits

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This weeks recipe of the week is a super delicious Vegan Monte Carlo biscuit. Made by our very own Meg Phillips … recipe creator for Affordable Wholefoods.

Ingredients:

For the Biscuit

1 cup buckwheat flour

1 and 1/2 cups of almonds (blended to a fine meal, or alternatively use 1 1/4 cups of  natural almond meal)

4 tablespoons of coconut sugar

1/4 cup of rice malt syrup

1/4 cup coconut oil

1/2 teaspoon baking powder

pinch of vanilla powder or 1/2 teaspoon vanilla essence

1/4 cup almond milk

Method:

1. Mix all the ingredients together until a dough forms, roll into golf ball sized balls and press down with a fork.
2. Bake in the oven at 150’C for 15 minutes or until golden on top.
3. Let the biscuits cool on the tray (biscuits will harden as they cool).

For the Cream

1 cup of cashews soaked overnight

1/4 teaspoon of vanilla powder or 1 teaspoon of vanilla essence

2 tablespoons of rice malt syrup

1 tablespoon of coconut oil

Method:

1. Drain the cashews and add to a blender or food processor with remaining ingredients.
2. Blend until smooth and creamy
3. Transfer to a bowl and place in the freezer to set for a couple of hours (you want this cream to be quite thick so that it holds the biscuits together).

For the Jam

1 cup of frozen raspberries

1 teaspoon chia seeds

Method:

1. Melt the raspberries over a low heat and mix in the chia seeds
2. Place in the fridge to thicken for approximately 20 minutes

Gluten Free | Dairy Free | Vegan