Afghans are an iconic New Zealand biscuit, but with all that sugar and butter they are not really a lunchbox snack or everyday food.

I’ve created a recipe free from dairy, grains, gluten and sugar. It’s not technically raw as the maple syrup is processed with heat, but is close enough for me! I would still consider this a treat as it is high is healthy fats and natural sugars, but after a long run or heavy exercise session one of these biscuits would provide lots of energy as well as important nutrients. Oh, and the kids will love them too!

Biscuits:

2 cups raw cashew nuts, blended until breadcrumb consistency

1 cup desiccated coconut

2 tablespoons coconut flour

1/4 cup cacao powder

1/4 cup rice syrup

8 dried dates, soaked in warm water for 5-10 minutes

 

Icing:

60 grams cacao butter

4-5 tablespoons cacao powder

2.5 tablespoons coconut oil

2.5 tablespoons maple syrup

1/2 teaspoon vanilla paste

To make the biscuits, mix the finely blended nuts, coconut, coconut flour and cacao powder in a large bowl. Blend the drained dates and rice syrup until pale and creamy. Add this to the cashew mixture and stir with a wooden spoon until well combined.

With damp hands, roll balls of mixture and flatten them onto a tray or plate. Refrigerate.

To make the icing, melt all the icing ingredients in a small pot. Put in the fridge (or freezer) until firm enough to spread on the biscuits without it dribbling straight off (about half an hour).

Ice biscuits and top with a walnut half.

Keep refrigerated for up to a week.