Delicious dairy-free chocolate biscuits

Ingredients

175g organic oats

60g organic sunflower seeds

20g organic cocoa powder/cacao powder

40g organic coconut sugar

100ml organic maple syrup

65g melted dairy free butter or 65ml coconut oil

Method

Preheat the oven to 180c/160c fan and line two baking trays with parchment paper
Blitz the oats and sunflower seeds together in a food processor until you have a flour like consistency
Tip the mixture into a large bowl and stir in the cocoa or cacao powder and sugar followed by the maple syrup and melted butter or coconut oil
Combine the ingredients into a firm ball and leave in the fridge for 15 minutes
Then use your hands to make small golf size balls of mixture which you can place on the baking tray and use a fork to gently push down on the ball to create a biscuit shape
(The other option is to place parchment paper over the mixture and use a rolling pin to flatten it before using cookie cutters. I don’t find this works so well)
Bake for 11-12 minutes before leaving them firm up on the trays before transferring to a wire rack to cool
This recipe has been inspired from The Good Stuff by Lucinda Miller.