Good for you "Monte Carlo's"

Wow!! these bikkies are a incredible. I've been wanting to make a healthy version of monte carlo's for ages. There's something so nostalgic about these bikkies. I used to eat the Arnott's version a lot when I was a kid.

Eating well definitely doesn't mean denying yourself the pleasure of eating delicious food. There are ways to satisfy those sweet cravings with food that is soulful, nourishing and delicious.

I started with a basic cookie made with only clean ingredients. No eggs, dairy, gluten, grains, refined sugar, or harmful oils. The jam swirl is made from raspberries and maple syrup and the "butter cream" is made from a base of cashews and coconut cream.

These are incredible and if you have some of the butter cream left over, keep this in a airtight container in the fridge and use as a dip with fruit. The texture of the butter cream is unbelievable - so creamy, hard to believe its made from cashews.

There are a few steps, but its not hard. Make these when you have some time. Its really worth the effort.

Dianne xx

Cookie Ingredients

1 ⅓ cups almond flour

¼ cup tapioca starch

½ tsp baking powder

1 tbsp melted coconut oil

¼ cup pure maple syrup

1 tsp vanilla extract

Method

Preheat oven to 350ºF/180ºC. Like a baking sheet with parchment paper.

Combine the almond flour, tapioca starch, and baking powder in a medium sized bowl. Whisk until evenly mixed.

Add the melted coconut oil, maple syrup, and vanilla. Stir until you get a smooth, firm dough. Add more almond flour if needed in the dough is too wet. Refrigerate for 15 minutes.

Scoop dough using a tablespoon, form into balls. Arrange balls on the prepared baking sheet, leaving at least 3 inches between them. Press down with the bottom of a drinking glass until ⅓-inch to ½-inch thick.

Bake for 9 to 11 minutes until the edges are golden.

Raspberry swirl ingredients

1 cup frozen or fresh raspberries

1 to 2 tablespoons maple syrup

Method

Place the raspberries and maple syrup in a small pan and cook on a low heat until jammy.

"Butter cream" ingredients

1 1/2 cups raw cashews (soaked in hot water 1 hour or cool water 6-8 hours)

1/2 cup full-fat coconut milk or cream

3-4 Tbsp maple syrup

1/4 cup melted coconut oil (adds richness and helps firm up)

1/4 tsp lemon zest

1-2 Tbsp lemon juice

1 tsp pure vanilla extract

1/4 tsp sea salt

Method

Soak cashews in water for about 2 hours. Drain thoroughly and add to a blender. To the blender, also add remaining ingredients.

Blend until creamy and smooth, scraping down sides as needed. It's important to get the frosting as creamy and smooth as possible, so blend on high with a high-speed blender until the texture is silky and smooth.

Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla for vanilla flavor, or lemon zest for tang.

Transfer frosting to a medium mixing bowl (with room to blend / whisk) and cover. Place in the fridge and chill for 45 minutes. Remove from fridge and whisk. Chill for another 45 minutes – 1 hour and whisk again. Then leave in the fridge until ready to assemble.

To assemble

Swirl the jam into the butter cream, leave jam in junks so its looks rustic. Spread generously in a biscuit, then top with another.

These need to be kept in the fridge, or freezer as the butter cream can go a little soft.

I dare you to stop at one :)

Enjoy :)