Recipes

Chocolate Afghans

Decadent, delicious and a wholesome take on your classic afghan biscuit made with a healthy spin. By Ruby Alexander of @earthlingrubyy.

  • ½ cup coconut oil
  • 100 g dairy free dark chocolate
  • ½ cup coconut sugar
  • 2 tablespoons coconut milk tinned, full fat
  • 2 teaspoons vanilla extract
  • 1 cup buckwheat flour
  • ¼ cup almond meal
  • ¼ rounded cup cacao powder
  • 2 cups cornflakes
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 serve (25g) Two Islands Pea Protein in Chocolate
  • ¼ cup pure maple syrup
  • 120g raw melted chocolate
  • 1 tablespoon coconut milk
  • ½ teaspoon vanilla extract
  • pinch coarse sea salt
  • 12 walnut halves to top
  1. Pre-heat oven at 170˚C.
  2. In a bowl, sift and combine buckwheat flour, almond meal, cacao powder, cornflakes, salt and baking soda.
  3. Combine melted coconut oil and dark chocolate into a glass then stir the coconut sugar, coconut milk and vanilla, then pour over the dry mixture and use a spatula to combine.
  4. Shape the mixture into rounds, about 1 tablespoon per, and space evenly on a tray lined with baking paper.
  5. Place on a rack in the middle of your oven and bake for up to 12 minutes. Remove and let cool entirely before icing.
  6. Icing - Combine ¼ cup pure maple syrup, 120g raw melted chocolate, 1 tablespoon coconut milk, ½ teaspoon vanilla extract, and pinch coarse sea salt in a bowl and mix until smooth, then dollop on top of the biscuits with a walnut half.