Neverland Chocolate Biscuits

This is a great recipe to try so your child doesn’t feel left out among the processed food options their friends may be enjoying, quite the opposite actually they are excited about their ‘chocolate biscuit’. It’s a win win as it’s a super healthy snack with a ‘naughty’ name. This recipe has also been trialled on the fussiest of eaters, once we actually got him to try what could only be described as a crumb he then followed his crumb with 4 whole biscuits he loved them….Big win for me. This recipe is also nut free which makes it a great addition to school lunches. Also replace the seed mixture with your favourite nuts to enjoy at home, I often make extra and put one batch back in my thermomix on Speed 5 for 3 seconds and hey presto we have chocolate cereal a favourite in our house together with my homemade almond milk.

ingredients

2 cups of organic oats
2 cup of mixed seeds (pepitas, sunflower seeds), blitzed into a fine meal or your favourite nuts (mine are almond and Cashew)
1 cup organic Cacao melts
10 deseeded dates or more for extra sweetness
pinch of cinnamon
pinch of salt
1/4 cup of chia seeds
1/4 cup of water or 1/4 cup of freshly squeezed orange juice
1 cup of rice puffed
1/2 cup raw honey
½ cup of coconut oil
2 large egg whites, lightly whisked

Instructions for Thermomix

Step 1

Preheat the oven to 150ºC and line a baking tray with baking paper.

Step 2

In a small bowl mix the chia seeds and water. Stir and leave to soak.

Step 3

Spread the oats on you’re baking tray and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the oats to a large bowl and let them cool completely.

Step 4

Place seeds into your Thermomix bowl and blitz 10 seconds, speed 7, set aside

Step 5

Place Cacao melts and dates into your Thermomix bowl and blitz 10 secs, speed 7, aside.

Step 6

Once oats have cooled, stir in the seed mix, chocolate chips with dates, salt and cinnamon.

Step 7

In a separate medium bowl, whisk together the chia seed paste, honey, oil and egg whites. Pour the mixture over the oats, add rice puffed then ensure you stir until it’s well coated.

Step 8

Transfer the mixture into a square baking tray lined with baking paper. Press the mixture firmly into an even layer (you want the mix to be very well compacted). Bake for 15 to 20 minutes until dark golden on top. Remove from the oven and allow it to cool in the pan on a wire rack for 2 hours, (try to resist eating them as this will help the bars set) Once set, transfer onto a cutting board and slice it into chocolate biscuits.

Step 9

Storing guide: Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month.