Chocolate Cashew Biscuits

The most delicious cashew biscuits dipped in a rich dark chocolate and topped with a textured sprinkle, wonderful eaten alone, with a hot drink or as a light dessert and wholesome enough to enjoy for breakfast.

Makes 14 Biscuits



  • 40 g date sugar
  • 85ml water
  • 135 g tapioca flour
  • 150 g cashews


  • 135g date sugar
  • 200 g cacao nibs


  • 5g date sugar
  • 15 g cashews
  • 20 g cacao nibs


In a high speed blender or food processor, process the tapioca flour with 40 g date sugar and 100 g cashews until a flour has formed, stopping before the mixture clumps together as the nuts begin to release oil.

Blend the remaining 50 g cashews with the water into a smooth creamy milk.

Mix to create a dough and separate into 14 equal parts, roll into balls and gently squash onto a lined baking tray. Bake at 180°C for 30 minutes, turning the tray around half way through.

In a food processor or high speed blender, process the topping ingredients until broken down and well combined and set aside.

In a high speed blender, process the chocolate ingredients on high into a smooth liquid that processes alone without the use of a tamper.

Transfer to a bowl and dip the biscuits in until coated. Sprinkle with topping and rest on a lined tray to set.

For a less intense flavour, omit the cacao nibs from the topping or forgo the chocolate and topping entirely.