As you can probably tell from my previous posts, I adore a good biscuit!! So, of course, it would be crime not to muster together a healthy recipe for the King of Biscuits: the chocolate digestive – ideal for dunking and the perfect amount of crumbly.
It never fails to surprise me when a healthy version of a recipe produces an outcome just as good as the regular kind – why do we even bother with the naughty stuff! These biscuits have the perfect digestive texture and have the seal of approval from my sister, who – and I quote – said “these are my favourite biscuits you’ve made so far.” If that doesn’t ensure you of success, nothing will.
Needless to say, these chocolate digestives are refined sugar free, gluten free, and dairy free. But, I have a slight confession, the biscuits pictured have in fact got a regular coating of milk cooking chocolate because I had the mother of all palavers trying to make the original cacao and coconut oil coating, and eventually messed it up so many times I ran out of cacao and gave into my cravings – which is why there are only 8 in the picture, and also why only half of them are chocolate coated. Having said all this, as I mentioned in my previous posts, there is nothing wrong with the occasional treat – so here is my recipe for my
almost healthy chocolate digestives.
- Don’t handle the biscuit dough too much as the heat from your hands will melt the coconut oil and hinder the biscuits from keeping their shape when you mould them.
- When moulding the biscuits into shape, if you come across the occasional lump of coconut oil the mixer did not reach (it happens), just pick it out.
- I very slightly burnt the edges of some of my biscuits, so make sure you keep a very close eye on them whilst they are baking. I suggest 10-12 minutes in the oven, but all ovens are different.
- If you too would like to be a little bit naughty I used 50g milk cooking chocolate melted to coat half the batch.
- As with regular digestives, these taste great both chocolate coated and plain, so feel free to enjoy both!
Ingredients (yields 10 biscuits)
3/4 cup coconut oil
2 tbsp unrefined brown sugar
2 tbsp pure maple syrup
1 1/2 tsp vanilla essence
1 1/2 tbsp cashew butter
dash of cinnamon
pinch of salt
1/2 cup buckwheat flour
1/2 cup chestnut flour
1/4 cup rolled oats (optional)
1/2 cup coconut oil
3/4 tbsp cacao powder
1 tbsp honey
- Preheat the oven to 180C and prep a baking tray with baking paper and a spritz of olive oil.
- Using a mixer, or a handheld electric whisk, beat the coconut oil until it becomes light and fluffy.
- Once the coconut oil is soft in texture and has lost its waxiness, add the sugar, cashew butter, vanilla, cinnamon, and salt to the mixer and continue to beat until everything is completely combined.
- Remove the bowl from the mixer and manually fold in the two flours gradually. If you are using the oats, mix them in once the biscuit dough is formed.
- Take a tablespoon of the mixture into the palm of your hands and roll into a ball before pressing into a circular shape biscuit, mine were around 1/2cm in thickness with a diameter of 7cm.
- Place the the biscuits on the baking tray and bake for 10-12 mins until the edge begin to brown.
- When ready take the biscuits out the oven and leave to cool on a cooling rack in the fridge for 20 minutes.
- Prepare the chocolate coating by melting the coconut oil on the hob and then whisk in the cacao and honey. Leave to thicken for 10 minutes.
- Ensuring the biscuits are completely cool, apply the chocolate to one side with a pastry brush or spatula and then place in the freezer for 2-3 minutes to set.
- Repeat step 9 until desired thickness of chocolate coating is reached.