Copyright John Paul Urizar
www.johnpaulurizar.com.au
These sophisticated little chocolate biscuits are subtly sweet with a hint of orange. They're cow's dairy free and may be tolerated by people who can't tolerate cows milk or soy.
Preheat the oven to 190 degrees Celsius.
Blend the flour, cocoa, goat's milk powder together with the maple syrup, omega spread sea salt and orange zest in a food processor to form a dough (if the mixture is too hard, add a couple or tablespoons of cold water until it's soft enough to handle).
Using your hand mould them into rounds and place on a lined baking tray. Bake for 20 minutes.
Bring a pan of water with a metal bowl over it to the boil. Break the chocolate into pieces in the bowl and turn the heat off the pan. Stir the chocolate with a wooden spoon until it's completely melted. Dip the top of each biscuit into the chocolate and place a piece of walnut on the top. Set aside to set.
Note: Cocoa is made from de-fatted, pulverized and roasted cacao seeds. It contains antioxidants and naturally occurring plant chemicals which may help lower blood pressure and prevent atherosclerosis.
Makes 24 servings (serve = 1 biscuit)
| Prep Time: | 15 mins |
| Cooking Time: | 20 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dessert, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 454 kj |
| Calories | 109 kcal |
| Fat | 4.2 g |
| Saturated Fat | 1 g |
| Total Carbohydrate | 12.3 g |
| Total Protein | 2.8 g |
| Fibre | 1.2 g |
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