Ingredients
- 160g chestnut flour
- 25g unsweetened cocoa powder
- 100g coconut sugar
- 120g smooth hazelnut butter
- 200ml filtered water
For the filling
- 50g coconut butter (or creamed coconut)
- 1/2 teaspoon vanilla extract
- 50ml filtered water
- 20g smooth hazelnut butter
- 10g coconut sugar
Method
First make the filling: put the coconut butter, vanilla and water in a small saucepan over a very low heat and stir gently until creamy. Transfer to a mixing bowl, add the hazelnut butter and coconut sugar and stir to combine, then whisk until thick. Place in the fridge to chill whilst you make the whirls.
Preheat the oven to 180C/Gas 4. Line two large baking trays with parchment paper.
Sift the chestnut flour and cocoa powder into a large bowl. Add the coconut sugar, hazelnut butter and water and mix until thick and smooth. Transfer the mixture into a piping bag with a 1cm star piping tip. Pipe the mixture onto the baking trays to make 26 x 4.5 cm circles. Bake for 20 minutes. Leave to cool. Sandwich the biscuits with a heaped teaspoon of the filling. Store in the fridge for up to 3 days.
This recipe is from my book HAPPY GUT, HAPPY MIND
Photo: Nassima Rothacker
Recipes
