What you need:
- 60g vegan butter (a solid block, not spreadable)
- 50g Meridian Smooth Almond Butter
- 2½ tbsp sugar (coconut sugar or golden caster sugar)
- 2 tbsp maple syrup
- 1 tsp vanilla paste
- 140g spelt flour (we used a mix of white and wholemeal)
- 25g ground almonds
- Pinch salt
- 80g melted dark chocolate
- 80g melted vegan white chocolate
- Hearts to sprinkle (optional)
Makes: 10-12 medium sized biscuits
In a mixer or using an electric whisk, beat together the butter and almond butter until smooth. Add in the sugar and maple syrup and beat for a few minutes, until creamy. Add in the vanilla and beat briefly to combine.
In a bowl, stir together the spelt flour, almonds and salt. Mix into the butter to combine, then bring the mixture into a dough with your hands. Do not over-mix!
Shape the dough into a disc or ball, then wrap in baking paper and place in the fridge for half an hour. If the mixture is too sticky to shape into a ball, add a touch more ground almonds. If it's too dry, add 1 tbsp of coconut milk - it can depend on the almond butter's natural oils.
Preheat the oven to 170C and line a large baking tray. Once the dough has chilled and is firmer, roll it out between two sheets of baking paper lightly sprinkled with flour. Cut into heart shapes, then place in the oven to bake until lightly golden (this was 9 minutes for larger shapes, and around 7-8 for smaller). Allow to cool for 5 minutes before moving carefully to a wire rack to cool completely.
Once cool, dip in melted chocolate and top with sprinkles. Best eaten on the day of baking.
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