Afghan Bickie Minis

Updated: Oct 1, 2018

V - DF - GF - RSF - EF

Makes roughly 12-16 biscuits



1 cup ground almonds

2 tsp coconut flour

1 cup desiccated coconut

1/2 tsp baking Soda

1/8 tsp salt

4 Tbsp raw cacao powder

4 Tbsp sliced almonds

2 Tbsp coconut oil

4 Tbsp brown rice syrup (or honey)

2 tsp vanilla extract

Chocolate Frosting:

70g 85% dark chocolate chopped

1/4 cup coconut cream

1 Tbsp brown rice syrup (or honey)

1/2 tsp vanilla extract

Pinch of salt

1/4 cup natural walnut pieces


Preheat your oven to 170’degrees, and line a baking tray with baking paper. In a large bowl add the coconut flour, ground almonds, desiccated coconut, baking soda, salt, cacao, and sliced almonds and mix well. Then in a small saucepan add the coconut oil and brown rice syrup and stir to combine over a very low heat. Turn the heat off and stir in the vanilla extract. Then pour wet mixture over the dry mixture and mix with a wooden spoon until it comes together. Form the mixture into walnut sized balls and place them on the baking tray, then press down with your fingers until roughly 2cm thick. Bake the biscuits for 6-8 mins then allow to them to cool on a cooling rack.

For the chocolate frosting add the chopped chocolate to a bowl and set aside. Then in a small saucepan add the coconut cream, brown rice syrup, vanilla extract, and salt. Stir constantly until it is on the verge a boil, then turn of the heat and pour it over the chopped chocolate. Allow it to sit for 5 minutes and then stir together the frosting ingredients until smooth. Put the mixture in the freezer for about 20 mins to thicken up, and then using a tsp put a dollop of chocolate frosting on each biscuit followed by a walnut piece. Store in the fridge.


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