Chocolate Digestive Biscuits

GF - DF - Vegan

There's something about a chocolate digestive biscuit that feels extra nostalgic - they're the kind of biscuit you would eat 10 of as a kid and not bat an eyelid. We're serving you up a healthy version of the classic, enjoy!

Ingredients:

• 90g (1 cup) oats 
• 30g (1/3 cup) oat flour (you can make this by simply blitzing oats in your food processor/blender until a flour is formed)
• 75g (1/2 cup) almonds, ground (finely grind for a smoother biscuit texture/process the almonds less for a more textured and nutty biscuit)
• 80ml melted coconut oil or vegan spread 
• 70ml cup maple syrup 
• A pinch of cinnamon 
• A pinch of good quality sea salt 
• 90 grams Fungirl Lions Mane + Sea Salt Chocolate (1.5 packets - melt the whole 2 packets for extra chocolate topping, or to drip strawberries in, or save the leftover squares for later)

Method:

1. Preheat your oven to 170C and line a baking tray with parchment paper or a cookie sheet
2. In a large mixing bowl, combine the oats, oat flour, ground almonds, cinnamon and salt 
3. Pour in the melted coconut oil or vegan spread and maple syrup 
4. Stir gently to combine. You might want to use your hands to really press the mixture together
5. Using your hands, roll the mixture into balls, then flatten them gently (but firmly) into discs on the baking tray 
6. Bake for around 12 minutes, or until the biscuits turn golden 
7. Remove from the oven and allow to fully cool before adding the chocolate topping 
8. When the biscuits are almost cool - start melting your chocolate. Break the chocolate into small pieces and add to a pan (with an optional tablespoon of coconut oil) over a low-medium heat. Stir gently to prevent sticking or burning until the chocolate has melted into a smooth consistency
9. Before adding the chocolate, turn the biscuits over so the bottom-side is facing up - this side is flatter. Spoon and spread the melted chocolate onto your cooled biscuits - the thickness of your chocolate layer is a personal thing, so adjust accordingly (with any luck there may be some left over for some strawberry-dipping)
10. Place in the fridge to firm up, or, if you can't wait - enjoy straight away
11. The biscuits will keep for 4 days or so, just keep them in an airtight container in the fridge or kitchen bench top - depending on where in the world you are

Recipe by Hannah Trueman