DETAILS
Makes approx 4 large and 4 mini biscuits
INGREDIENTS
- 200g ground almonds
- 3 tbsp tahini
- 2 tbsp maple syrup
- 6 medjool dates pitted
- 1 tbsp white miso (or peanut butter if you don’t have any)
- 2 tbsp buckwheat flour
- Pinch sea salt flakes – optional – add if using peanut butter
- 4 tbsp raspberry jam
METHOD
- Pre heat oven to 180C and line a baking tray with baking paper.
- Add all the ingredients to a food processor and blitz to combine.
- Scoop up the mix, squeeze together to combine and roll into a ball then roll out with a rolling pin.
- Using heart shaped cookie cutters, cut out eight large hearts and then smaller ones out of the centre of four of the hearts.
- With a pallet knife, carefully place the hearts on a lined baking tray. Remove the smaller hearts and place on the tray separately.
- Bake for 15 minutes, allow to cool before spreading jam over the solid heart. Place the heart with a hole over the top.
Recipe created by Niki Webster, founder of RebelRecipes.com. Her Rebel Recipes and Be More Vegan books are out now.