Cacao-Maca Biscuits | Clean Eating


The Biscuits
150g Oat Flour
35g Coconut Oil
75ml Maple Syrup
0.25 tsp Vanilla Powder
2.5 tbs Maca Powder

The Chocolate Drizzle
40g Cacao Powder
65g Cacao Butter
0.5 tsp Vanilla Powder
4 tbs Maple Syrup
Pinch of Pink Himalayan Salt

What kind of Brit would I be without at least one blog post featuring beloved biscuits? Biscuits have been around for centuries, with the word ‘bisquite’ entering our Middle English lexicon around the 14th century.

I was looking for something simple, satisfying and comforting and these earthy, savoury and sweet biscuit bites do the trick perfectly. They’re addictive and nourishing with happiness-inducing cacao and maca to pack a health-punch. I found this recipe from Livia’s Kitchen’s cookbook, which I’d highly recommend for plant-based treats.


The Biscuits

  1. Pre-heat your oven to 170°C/340°F
  2. Line a tray with baking parchment
  3. Add the oat flour, maple syrup, vanilla powder and maca powder to a food processor, or large mixing bowl
    1. If you do not have oat flour, you can easily make your own by putting oats into a food processor and blitzing
    2. Feel free to use almond flour instead of oats to make your biscuits coeliac-friendly
  4. Gently melt the coconut oil in a bain-marie and add to the biscuit mixture
  5. Blitz everything in the food processor or mix by hand in a bowl until all the ingredients come together. The mixture shouldn’t be wet, if it is leave it for 10 minutes to soak up excess moisture.
  6. Roll the mixture into equal-sized balls and flatten slightly, place onto the baking tray. You can place these relatively near each other as the mixture hold’s its shape well through baking
  7. Put the biscuits into the oven for around 10 minutes, or until they lightly start to brown
  8. Take the biscuits out of the oven to cool for 5-10 minutes

The Drizzle

  1. Set up a bain-marie or double-boiler and gently heat the cacao butter until it melts
  2. Add the maple syrup, stirring continuously
  3. Add the cacao powder, vanilla powder, and a pinch of pink himalayan salt to the mixture, stirring continuously until you have a smooth, glossy finish
  4. Using a tablespoon, scoop some of the mixture and drizzle over the biscuits


Of course I can’t resist sampling one or two biscuits while the drizzle is still molten! But if you have any remaining, leave them to cool and solid and they keep very well in the fridge. I love to take one of these as a quick pick-me-up, or to savor with a hot-cacao.


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