These biscuits truly are delicious and the gooey chocolate drizzle was an unexpected extra I put in at the last minute, and I’m so glad I did.
Made with Xylitol Natural Sugar Alternative which is made from natural, sustainable plant sources making it 100% natural.
It has a GI value of 7 and best of all its Aspartame free. It has 40% less calories than sugar and is sourced from sustainable plant sources. I use it in cooking exactly as sugar. Less than half the”available”carbohydrates of sugar.
Total Sweet’s only ingredient is pure natural xylitol Found in fruits, vegetables and even our own bodies xylitol has several health benefits over sugar and artificial sweeteners, and tastes even better. Suitable for dieters and those with diabetes. However, if in any doubt please consult a health adviser or your midwife.
I also used Godiva 90% Cocoa Dark Chocolate which once you try I promise you’ll never want to eat the rubbish sugary milk chocolate you find in every shop. The 90% stuff has 12% sugar content, compared to 60% found in most standard milk chocolate and instead of tasting only sugar, you get the full force of the chocolate. If I need a treat, which lets be honest, I always need chocolate in my life – this is my go to option. 1 bar goes a very long way.
7 Proven Health Benefits of Dark Chocolate
- Very Nutritious.
- Powerful Source of Antioxidants. ORAC stands for “oxygen radical absorbance capacity.” …
- May Improve Blood Flow and Lower Blood Pressure. …
- Raises HDL and Protects LDL From Oxidation. …
- May Reduce Heart Disease Risk. …
- May Protect Your Skin From the Sun. …
- Could Improve Brain Function
Chocolate and Coconut Shortbread Biscuits
- 175 Grams Cold Pressed Coconut Oil
- 75 Grams Total Sweet natural xylitol
- 175 Grams Plain Flour
- 75 Grams Cornflour
- 90 Grams Dark 90% Cocoa Chocolate
- 5 tbsp Almond Milk ( or milk of your choice
- 1 tsp Vanilla Essence
- 1. Lightly grease and line two small baking trays or one large tray. Preheat your oven to 170°C2. Blend the coconut oil and Total Sweet natural xylitol together and add the flour and cornflour and combine thoroughly until the mixture resembles breadcrumbs. 3. Grate half the chocolate into the mixture and stir.
4. Stir in the milk and vanilla essence until a doughy texture is produced.
5. Shape the mixture into small even sized balls, and place slightly apart on the baking sheet. Press down to flatten with the back of a fork..6 Bake in the oven until the biscuits are browned on top, once cooked remove from the oven and place on a wire rack to cool.7. While cooling, take the rest of the chocolate and melt in a microwave proof dish or in a bain mariePoints to remember. Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.Now is the time to get creative, I used a metal spoon and went all Jackson Pollock splashing away to create the effect. These are perfect served with a large glass of milk and the kids love them too.