Raw Chocolate Biscuit Sandwiches

These biscuit sandwiches look pretty complicated but as long as you've got a food processor or blender, they're surprisingly easy. 
They're perfect served chilled from the fridge, a much healthier option for entertaining this season. 
The biscuit base is made with our KOJA Breakfast Topper: Chia Seed & Coconut. This provides 25 naturally occurring vitamins and minerals, perfect for giving your body the nutrients it needs. They're also made with plenty of raw organic cacao powder, the same ingredient we use in so many of our KOJA products. It's a good source of iron, magnesium & antioxidants -perhaps the best reason to indulge in these biscuit sandwiches!
The cashew cream centre is made with cashews- another great source of vitamins & minerals essential for vitality and health. We've used maple syrup to give the centre a gentle sweetness, and a hint of lemon juice. There's also an option to swap the lemon juice to another flavour of your choice - you could try orange juice, vanilla extract or even mint essential oil if you prefer. 


Here's what you need: 

For the Biscuit:

  • 1 Cup KOJA Chia Seed & Coconut Breakfast Topper
  • 1/2 Cup Walnuts (or you could swap for alternative nuts - almonds or hazelnuts would be fine)
  • 1/2 Cup of Medjool dates or Iranian dates which have been soaked in water for 30 mins and drained
  • 1/3 Cup Raw Organic Cacao Powder
  • Very Small Pinch of Fine Salt

For the Centre:

  • 200g Natural Cashews (soak in hot water for 1-2 hours and then drain)
  • 1 Tbs Coconut oil
  • 2 to 3 Tbs Maple Syrup (add 2 and then taste for sweetness)
  • Squeeze of Lemon Juice


What to do: 

Prepare: Soak your Cashew nuts in hot water. If using Iranian dates, soak these in hot water too. 

For the Biscuit: In a food processor, add the KOJA, walnuts, dates (drained), cacao powder & salt. Blend on high until it all comes together. It doesn't matter if the nuts and seeds still have some crunch - this just adds to the biscuit texture. 

Transfer the biscuit base to the bench and roll out thinly between 2 pieces of baking paper. Once rolled, you may want to chill in the freeze for 5 minutes before cutting into biscuits. If the mixture is too warm, it will be very sticky to try to shape. 

Using a round biscuit cutter or the lid of a jar, cut out biscuit shapes and lay them flat on a tray. Keep them chilled in the fridge or freezer whilst you make the centre. 


For the Centre: Rinse out your Food Processor and then add the Cashews (drain all the water first) Blend on high for 5 minutes or until smooth. Then add the remaining ingredients and blend on high again until you have a smooth creamy consistency. 

Using a spoon or a piping bag, add a generous amount of the cream onto one side of the biscuits, and use a second biscuit round to place on top. Store them in the fridge or freezer and serve chilled. 


Grab a box of KOJA Chia Seed & Coconut Breakfast Topper 420g for $16 right here 

 We'd love to see your creations! And if you've tried another flavour combo? Share with us on Insta @kojahealth or Facebook #kojahealth