A baked nutty biscuit base smothered with a sweet caramel and coated with a raw chocolate…You wouldn’t guess these were kinda-good-for-you treats!
Chocolate Caramel Hobnob Biscuits [Vegan, Gluten-Free]
To Make the Biscuit Base:
- 5 1/4-ounces gluten-free rolled oats
- 1 3/4-ounces tiger nut flour
- 2 tablespoons maple syrup
- Pinch of salt
- 1/2 teaspoon vanilla extract
To Make the Caramel:
- 6-ounces Medjool dates pitted
- 1 tablespoon tahini
- 2 tablespoons almond milk
- Pinch of salt
To Make the Chocolate Topping:
- 2 tablespoons coconut oil
- 2 tablespoons cashew butter
- 4 tablespoons maple syrup
- 5 tablespoons cacao or cocoa powder
- Preheat the oven to 355°F and grease and line a large baking sheet.
- Place 3/4 of the oats in a blender and blend up to form a flour. Tip into a bowl then mix together the remaining biscuit ingredients and stir to combine – the mixture should stick together slightly. Divide into 6 balls then use your fingers to shape into biscuit shapes on the baking tray. Keep them quite thick – you want a substantial base!
- Bake for about 15 minutes until golden, then leave to cool (they will firm up while cooling) on the tray.
- Meanwhile, make the caramel – simply place the dates, tahini, almond milk, and salt in a blender and blend until thick and smooth.
- Keep this in a container in the fridge until needed (this can be made ahead and kept for 1 week chilled).
- When your biscuits have cooled completely, spread a generous layer on top of each biscuit to cover. Repeat with all biscuits, leaving them on the wire rack.
- Now make the chocolate topping – gently heat the cashew butter, coconut oil, and maple syrup in a small pan. Remove from the heat and whisk in the cacao powder until smooth.
- Carefully spoon over some chocolate sauce over each biscuit to cover the layer of caramel. Make sure it goes down the sides too to cover the biscuits (if you wish!). Leave them to set for at least 2 hours…then you’re ready to enjoy!