Lucy Di Marino

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


To make the biscuits, in a high speed blender or food processor, process the date sugar, tapioca flour and 100 g cashews until a flour has formed, stopping before the nuts begin to release oil.

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

Mix with the flour 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 25 minutes, turning the tray around half way through baking.

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 half coated. Sprinkle with topping and rest on a lined tray to set.

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