Mega Maca Coconut Biscuits

Mega Maca Coconut Biscuits

We love a collab at Elevated Cacao, so when our good friends at Bali Nutra kindly sent us some of their excellent coconut products, we jumped at the chance to create a recipe that combines both our passion for raw, vegan chocolate and their passion for the best quality coconut products. Without further ado, we present the Mega Maca Coconut Biscuits. Combining 2 of Bali Nutra’s products and enrobed in our best-selling Cacao + Pink Salt you are most certainly in for a decadent coconut & chocolate experience. Try and eat just one………..I dare you!

 Mega Maca Coconut Biscuit

 Biscuit

  •  200g (2 Cups) Desiccated / Shredded Coconut

  •  125g (½ Cup) Water

  •  100g (½ Cup) Coconut Sugar

  •  20g Maca Powder

  •  35g Bali Nutra: Coconut Milk Powder

  •  1 tsp Vanilla Powder

  •  5 Drops Vanilla Medicine Flower Extract

  •  1 tbsp Lemon Juice

  •  1 Pinch Sea Salt

 Filling and Decoration

  1.  Put all biscuit ingredients in a bowl and combine well using your hands. Squeeze the mixture to fully combine.

  2. Using a dampened, offset spatula to prevent stickiness, spread mixture onto a Teflex sheet-lined, dehydrator tray. Aim for an even thickness. Note: I spread mine to 20cm x 20cm. A square shape enables easy scoring.

  3. Score the mixture into the size you would like. I went for 5cm x 5cm square but you can choose whatever shape you like.

  4. Dehydrate at 42-45 degrees C (108F) for 8-10 hours.

  5. Flip onto the mesh and dehydrate for another 10 – 15 hours, or until crisp & crunchy.

  6.  Allow biscuits to cool for 10 – 15 minutes.

  7. Spread 1 Tbsp of Bali Nutra: Roasted Coconut Butter between two biscuits and squeeze

  8. together to form a sandwich. Repeat until all biscuits are made.

  9. Melt chocolate over a double boiler until it reaches 42 degrees C. Temper chocolate for

  10. shine, snap and shelf-stability. Click here for simple tempering guidelines.

  11. Enrobe your biscuits in chocolate and place on a tray with parchment paper. The chocolate should be around 27-29 degrees C for enrobing. Note: When you place the biscuits on the parchment paper, you should not have any runny chocolate. If you do, the chocolate needs to be cooler. Stir chocolate until the temperature drops and thickens a little more.

  12. After enrobing each biscuit, immediately decorate with desiccated coconut.

  13. Place biscuits in the fridge for 10-15 mins or until set.

  14. Once set, place in an air-tight container and consume within 1-2 weeks. Enjoy!

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