Easy and nut-ritious is what makes these raw afghan biscuits so tasty! A healthy twist on a favourite household biscuit. 

Keep them in the fridge or freezer to stop them going too soft.

Makes about 12 - depending on size.



- 1c raw nuts

- 1c dates, soaked in boiling water for 5 minutes

- 1Tbsp chia seeds

- 2Tbsp cacao

- 1Tbsp honey


- 1/4c coconut oil

- 2tsp cacao

- 1Tbsp honey

1. Boil the jug and pour boiling water over the dates, leave to rest for about 5 minutes and then drain.

2. Line a baking tray with baking paper.

3. Blend the nuts in a food processor on high until they form a crumb. Add a few of the dates (drained from the water) at a time while the processor is going.

4. Lastly add the chia seeds, cacao and honey to the mixture and blend.

5. Mould tablespoon size portions of the mixture into a biscuit shape. Press a small indent into each biscuit so that the icing will have something to sit in and not run off the edges. Place these on the lined baking trays then put in the fridge or freezer to harden (about half an hour).

6. To make the icing, whisk coconut oil, cacao and honey in a pot. You can warm this pot to make sure the coconut oil is melted. You can leave this to cool slightly so that the icing isn't so runny.

7. Remove the tray from the fridge or freezer and place a dollop of the chocolate icing mixture on each biscuit then top with a walnut piece.

8. Place tray back in the fridge or freezer until set - about 15 minutes. 


Store in an airtight container in the fridge for up to a week - if they last that long!




Tessa Hopson
Lover of everything that nourishes her soul - especially poached eggs, dark chocolate, hill sprints and her hubby.




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