A chocolatey take on a classic.
These gluten-free Coconut Afghans are rich, crunchy, and full of cocoa, with Bennetto Coconut Flakes Dark Chocolate folded through the biscuit and a smooth chocolate icing on top.
Finished with a walnut half, they’re just the thing for an afternoon cup of tea and a very good use for a bar of Coconut Flakes.
You’ll need
Afghan biscuits
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½ cup coconut oil
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1½ bars Bennetto Coconut Flakes Dark Chocolate (100g)
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½ cup coconut or muscovado sugar
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2 tbsp full-fat tinned coconut milk
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2 tsp vanilla extract
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1 cup gluten-free flour mix
(we used rice, tapioca, millet and buckwheat) -
¼ cup almond meal
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¼ rounded cup cacao powder
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2 cups cornflakes
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½ tsp coarse sea salt
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½ tsp baking soda
(make sure it’s fresh)
Chocolate icing
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½ block Bennetto chocolate, melted
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½ cup coconut oil
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½ cup icing sugar
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¼ cup cocoa powder
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1 tbsp coconut milk
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½ tsp vanilla extract
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Pinch of coarse sea salt
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12 walnut halves, for topping
Method
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Preheat the oven to 165°C fan bake and line a baking tray with baking paper.
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In a large bowl, sift and combine the gluten-free flour, almond meal, cacao powder, cornflakes, sea salt and baking soda.
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Melt the Bennetto Coconut Flakes Dark Chocolate gently in a double boiler over medium heat, stirring regularly and taking care not to let it burn.
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Once melted, add the coconut or muscovado sugar, coconut milk, coconut oil and vanilla. Continue heating and stirring until the mixture is smooth.
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Pour the chocolate mixture over the dry ingredients and fold together with a spatula until everything is well combined.
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Shape the mixture into rounds using approximately one tablespoon per biscuit. Arrange evenly on the prepared baking tray.
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Bake in the middle of the oven for up to 12 minutes. Remove from the oven and allow the biscuits to cool completely before icing.
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To make the icing, combine all icing ingredients in a heatproof jug. Sit the jug in a saucepan of boiling water and stir vigorously until the icing becomes smooth and thick.
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Spoon approximately one teaspoon of icing onto each cooled biscuit and finish with half a walnut.
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Make a cup of tea and enjoy.
