These chocolate biscuits have been tried and tested and are a clear winner amongst chocolate fans. No nasties, no synthetic flavours, no refined sugar and full of chocolatey deliciousness. But there’s a bonus - they’re boosted with our Veggies+ powder, ensuring that in every biscuit, your child receives all the goodness of supercharged greens, folate, vitamin D, iron and more! Go ahead, try them for yourself!
Boosted Choc Biscuits+
healthy treats, desserts, lunchbox friendly
Please note: Veggies+ powder is manufactured in a facility that also processes products containing milk, fish, shellfish, crustacea, eggs, soy, tree nuts, lupin, and sesame.
¾ cup (105g) wholemeal spelt flour
¼ cup (30g) pumpkin seed meal
¼ cup (25g) coconut flour
½ cup (80g) coconut sugar
3 tbs (30g) Veggies+ powder
¼ cup (25g) cacao powder
¼ tsp (1g) baking soda
1/3 cup (80ml) coconut oil, melted
¼ cup (60ml) coconut milk
Pinch sea salt
Preheat oven to 160°C and line two baking trays with baking paper.
Place all the ingredients in a high-speed food processor and process until it forms a doughy consistency.
Press dough together using your hands to form an oval shape.
Divide dough into two parts and place each piece between 2 sheets of baking paper and roll out, using a rolling pin, to 2-3 mm thickness. Remove top baking sheet.
Using a cookie cutter, cut shapes and place them on lined baking trays.
Bake for 10-15 mins.
Remove from oven.
The biscuits will be soft to touch but will firm up once cooled.
Serving and storing leftovers: Serve immediately. Store in an airtight container for up to 2 weeks or freeze for up to 4 months.
- Swap Veggies+ powder for 3 tbs of Superfruits+ powder.
- Add 1tsp of vanilla extract to the dough.
- Decorate baked cookies with melted dark chocolate and crushed nuts or dried fruit.
Allergy advice and simple swaps:
- Swap pumpkin seed meal for almond meal if you prefer but keep out of the lunch box.