Vegan, gluten free and organic - this biscuit recipe was created by Rosie Millen (@missnutritionist) to celebrate National Biscuit Day on 29th May... because who doesn't love a crunchy, nutty chocolate biscuit? A combination between a biscuit and a nut snack bar, the perfect healthy chocolate biscuit alternative!
INGREDIENTS:
- 1/2 cup of pumpkin seeds
- 1/2 cup of hazelnuts, chopped
- 1/2 cup of pistachios, chopped
- handful of cacao nibs
- 130g of chocolate - any flavour - I used a mix of Cornish Sea Salt Dark Chocolate and Mandarin and Ginger Dark Chocolate
METHOD:
- Melt the chocolate over a saucepan of hot water
- Pour over the nut mix and stir well
- Pour the mixture into a lined baking tin
- Freeze for an hour
- Chop into biscuits
Thanks to for this recipe.
