Biscuits with cocoa nibs

Oatmeal - gives the cookie base an oat aroma.
Organic cocoa powder - 100% cocoa enriches cookies with the taste and aroma of chocolate.
A pinch of salt - enhances and improves the flavors of the cookie.
Dates - bind the cookie dough together and add sweetness.
Plant-based milk - helps ingredients "bind" more easily and create an easily moldable dough.
Coconut butter - does not remain liquid at room temperature, so it is a great filling for our cookies. This ingredient is available in specialty stores, but making it at home is surprisingly simple. You will only need one ingredient - coconut flakes (see recipe below).
Maple syrup - sweetens the filling mass.
Cocoa beans - for decoration and chocolate flavor.

We make coconut butter:

Put 2 cups of coconut flakes in an electric blender and grind. After a few minutes, you will notice that the coconut flakes turn into a mush, and eventually into a puree. So, when a uniform mass forms instead of coconut flakes, pour the resulting coconut butter into jars and leave to harden.

You will need 12 cookies

1 ½ cups oatmeal
½ cup organic cocoa powder
½ teaspoon sea salt
8 pitted dates
3 coconut milk
⅔ cup coconut butter
1 ½ tablespoons maple syrup
3 tablespoons cocoa nibs

 

Preparation

For the biscuit base:
Add the oatmeal to an electric food processor and grind until fine crumbs form. Add the cocoa powder, sea salt, dates and grind until smooth. Finally, add the coconut milk, check the consistency of the dough, it should stick between your fingers. You can use more or less coconut milk depending on the consistency you get (it should stick between your fingers).
Roll out the dough between two sheets of baking paper and cut out cookie discs (I used a champagne glass because it has a small diameter).

For the filling:
Melt the coconut butter in a saucepan over low heat, stir in the maple syrup and whisk everything together.

Biscuit:
Take one part of the cookie base and spread the prepared coconut butter (1 tbsp) on it, and place another cookie base on top. Press the cookie slightly from the top and bottom to spread the filling, but do not press too hard so that the filling does not fall out of the edges. Roll the cookie with broken cocoa beans (they easily stick to the filling).

Once you have made all 12 cookies in this way, transfer them to the freezer for 30 minutes to set.

Remove from the freezer, wait 10 minutes and enjoy :)