SuperfoodIngredients

25 g House of Chocolate Oat Mylk White Chocolate
2 Bananas
70 ml Coconut milk
1 tsp Cacao powder
200 g Wholemeal Flour
½ tsp Baking powder
150 g Raspberries (frozen or fresh)

Method

1. Preheat the Oven:

Heat your oven to 180°C (350°F).

2. Mash the Bananas:

Use a fork to mash the bananas (make sure they are ripe) until smooth.

3. Mix Wet Ingredients:

Stir the coconut milk into the banana mix until well combined.

4. Add Dry Ingredients:

Gradually mix in the flour, cacao powder and baking powder until a uniform dough forms.

5. Incorporate Berries:

Gently fold in the raspberries. Let the dough chill in the refrigerator for 30 minutes to firm up.

6. Form:

Once chilled, shape the dough into balls and place them on a parchment-lined baking tray. Flatten slightly.

7. Bake:

Bake the biscuits for 20-25 minutes or until they are lightly golden.

8. Decorate:

Allow the biscuits to cool completely before drizzling or dipping them in melted white chocolate.

Comment: Use gluten-free flour if you follow a gluten-free diet.