Giant Vegan Chocolate Biscuits

Ingredients

• For the biscuit
• 1 1/2 cups teff flour
• 1 cup chestnut flour
• 1 cup desiccated coconut
• 3/4 cup Scoop Wholefoods' Beetroot & Cacao Elixir
• 1 tbsp flaxseed meal
• 1/2 tsp bi-carb soda
• 1/4 tsp fine himalayan salt
• 1/2 cup + 1 tbsp coconut oil
• 1/4 cup maple syrup
• 3 tbsp milk of your choice

• For the icing
• 1/2 cup coconut butter
• 2 tbsp maple syrup
• 2 tbsp coconut oil
• 2 tbsp coconut milk
• 1/2 tsp beetroot powder
• 1/4 tsp vanilla paste

Directions

Preheat oven to 175C. To make the biscuits mix the dry ingredients in one bowl and wet in another (except the milk), then add wet ingredients to dry and mix well to combine, adding the coconut milk. Roll into balls then flatten into desired shape. I made giant cookies but you can make any shape you like, they won't change shape during cooking just adjust cooking time. Place on lined baking tray and cook for 20 mins. Allow to cool on baking tray before transferring to wire rack to complete cooling. For the icing, place all ingredients in a small pot and melt on low heat until combined using a whisk. Add a little more coconut milk if needed. Drizzle over your biscuits as you like and allow to set.