Ingredients 50 ml oat milk 90 gr almond butter 50 gr coconut sugar 170 gr self-raising flour 1 pinch of sea salt
One handful of chocolate chips (I used 70% and a few white ones) 1/2 tsp coconut oil
Instructions Preheat the oven at 170°C. Place the oat milk and almond butter in the TM bowl, Speed 3, 15 seconds or until they're well combined. Add the coconut sugar, flour and salt and mix Speed 4, until the dough comes together. Place the dough on the worktop and work it gently until it's rollable. Roll it out between 2 sheets of parchment paper to about 4 cm thick. Cut out the biscuits (I made about 30 biscuits). Bake in the preheated oven for 15 minutes. Let them cool down.
Melt the chocolate chips and coconut oil over a bain-marie. When the chocolate mixture is back to a spreadable consistency, take one biscuit, cover with chocolate and press another biscuit. Enjoy!
The recipe can be made without the TM. Just use a normal food processor or a bowl and a spoon. The recipe will work with other butters (cashew, peanut, etc) and other milk.