- Serves: 12
- Prep: 15M
- Cooking: 10M
- Total: 25M
- Difficulty: easy
These little cat and bat biscuit are so fun if you’re looking for a Halloween sweet! If you’re not so keen on the cat/bat style then try making them in simple cookie shapes, they taste just like chocolate bourbon biscuits.
For the Biscuits
2 tablespoons of coconut oil
2 tablespoons of cashew butter
3 tablespoons of raw cacao powder
2 tablespoons of maple syrup
120g of buckwheat flour
For the Filling
2 teaspoons of almond butter
50g of desiccated coconut
½ teaspoon of vanilla powder
1 tablespoon of maple syrup
2 teaspoons of raw cacao powder
Pre-heat the oven to 180C (fan)
Melt the coconut oil, cashew butter and maple syrup on a low heat, then stir in the cacao powder and buckwheat flour, mixing until a dough forms.
Roll out the dough between two sheets of greaseproof paper until about 4-5mm thick. Using cutters of your choice, carefully stamp out your biscuits and place them carefully on piece of greaseproof paper on a baking tray, then bake in the oven for 8-10 minutes.
When you take the biscuits out the oven, make sure you leave them to cool completely before touching or moving them – they harden when they cool but will be very soft until then.
While the biscuits cool, make the filling by mixing coconut, maple and almond butter in your food processor until smooth, then stirring in the cacao powder and vanilla. Spread a bit of the filling onto the back of a biscuit, then sandwich another biscuit on top, pushing them together gently so you don’t crack the biscuits. Repeat this process until you have done all of them!