No-bake coconut macadamia biscuits with chocolate icing

Chewy, no-bake biscuits crusted with coconut and topped with a smooth, rich, chocolate ganache finished with a dusting of desiccated coconut. Sounds mouth-watering doesn’t it? It sounds like something you could only have one of because they must be seriously naughty. It would appear that if you have a lack of self control when it comes to chocolate you, you shouldn’t have these in your fridge. Right?

No-bake coconut macadamia biscuits with chocolate icing

I certainly was feeling pretty guilty savouring the chocolate flavour still in on my tongue after eating 3 in quick succession. They’re so rich and moreish you’ll be forgiven for grabbing for a second before the first has even been swallowed.

The base

What’s this photo got to do with these naughty little morsels? That’s all that’s in the base! My no-bake coconut macadamia biscuits with chocolate icing are actually really good for you. Surprise! They started out as an attempt to make a ‘chocolate cheesecake’ recipe from Super Food Ideas.

The failed base

Can you say failure? I don’t know what I did wrong but my cheesecake bases looked absolutely nothing like they did in the magazine. They tasted amazing but there was no way they were going to hold their shape as a base and support the filling. ‘Come on Claire, think!’ Yes I actually said that to myself. I grabbed a little bit and smeared it with icing. Oh yes there was no way any of this was going to waste, just had to think of a pretty way to present it.

Icing

What’s with the banana and avo? That’s what makes the icing so wonderfully creamy. Seriously, this stuff is so good I ate the leftovers by the spoonful. It would make a very luscious pudding. I rolled little portions into balls then flattened them a little and coated each one with desiccated coconut. They’re pretty soft so make sure you keep them in the fridge until just before serving.

with picasion

I piped on a pretty little rose of icing then a sprinkle of coconut topped them off nicely.

no bake coconut macadamia biscuits with chocolate icing

I’m not on any particular diet but these happen to be gluten-free, dairy-free, refined-sugar-free and vegan. I think that ticks a box for nearly every allergy (except nuts). Enjoy!

What about you? What would you have done with the failed bases? Would you try something ‘chocolate’ made with avo and banana?

no bake coconut macadamia biscuits with chocolate icing

Coconut macadamia biscuits with chocolate icing

Coconut macadamia biscuits with chocolate icing

Yield: 40
Prep Time: 25 minutes
Total Time: 25 minutes

Ingredients

Biscuit

  • 2 cups raw unsalted macadamias
  • 100g fresh dates, seeds removed
  • 1/2 cup shredded coconut
  • 1/2 cup desiccated coconut

Icing

  • 2 avocados
  • 1 large banana
  • 2-3 tbsp cocoa powder
  • 1/2 cup pure maple syrup

Instructions

    Biscuit

    1. Place the nuts, dates and shredded coconut in the bowl of a food processor and process until the mixture comes together (stop it and scrape down the sides a couple of times).
    2. Refrigerate the mixture for 30 minutes.
    3. Take it out of the fridge. Place the desiccated coconut in a bowl.
    4. Using a teaspoon of mixture at a time, roll it into balls then press into a disc and press in the coconut to coat.
    5. Place on a plate.

    Icing

    1. Place the avocado, banana, cocoa powder and maple syrup in the food processor and process until smooth like ganache.
    2. Spoon it into a piping bag fitted with a start tip.
    3. Pipe the 'icing' on top of the 'biscuits'.
    4. Sprinkle with a little extra desiccated coconut.
    5. Refrigerate until just before serving.

     

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