Chocolate Ganache-Filled Biscuits



Just a simple recipe.  


Nothing fancy and nothing complicated.


Only 1 warning - MUST LOVE CHOCOLATE!

Ganache-Filled Chocolate Biscuits

makes 8 biscuits | 16 halves




1/4 cup almond meal | 1/2 cup coconut flour | pinch of himalayan salt | 1/4 tsp baking soda | 1/4 cup raw cacao powder | 1/4 cup coconut oil, melted | 2 tbsp raw honey | 1 organic egg




Preheat oven to 180C| 350F and line a baking tray with baking paper.

Combine all dry ingredients together into a small bowl.  Place all wet ingredients into a large bowl and whisk to combine.  Add dry ingredients to the wet ingredients and mix until well combined.  It may look as though it is not coming together at this stage, but keep mixing and it will combine.  Trust me!

Take teaspoon size amounts and roll into balls and place on the lined baking tray, gently pressing flat.  You should yield 16-18 biscuits.  

Bake for 10 minutes or until just firm to the touch (don't over bake), then remove from the oven and allow to cool.

Once cool, spoon a teaspoon of the ganache between 2 biscuits and press gently together.




For the ganache


60g dark dairy free chocolate (I used loving earth) | 3 tbsp coconut cream, room temperature




Gently melt the chocolate over a double boiler in a heat-proof bowl - watch carefully and remove from the heat to ensure the mixture doesn't seize (split).  Allow to cool for 1-2 minutes before adding the coconut cream.  Stir until mixture is well combined and silky smooth.  The ganache with firm up when cool.