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.