Thumbprint Almond Biscuits with Chia Fruit Centres

These biscuits are decadent, soft and very moreish. The use of ground

almonds gives them a lovely richness and the chia spread adds intense

sweetness that works really well.


75g coconut oil  200g ground almonds 1/2 tsp baking powder 60g stevia erythritol sugar replacement 30g date syrup 1/2 tsp vanilla extract  Pinch salt  1 medium egg (beaten) Delushious chia fruit spread of your choice

  1. Melt the coconut oil and stevia erythritol blend in a small pan until dissolved.

  2. In a mixing bowl, combine the ground almonds, baking powder, vanilla extract, and salt.

  3. Add in the coconut oil and date syrup and mix before adding the beaten egg.

  4. Briefly knead until you have a smooth mixture. Then put the bowl in the fridge and chill for at least 30 minutes until the mix is cold (this is very important otherwise your biscuits will flatten when baked).

  5. Preheat your oven to 160°C (Fan)

  6. Divide the chilled biscuit mix into 16 balls. Flatten slightly on the tray so they form 2cm thick disks and then use the handle of a wooden spoon to make a deep, wide indent in each biscuit being careful not to make a hole all the way through. 

  7. Fill the indent with Delushious chia fruit spread and bake for 12-14 minutes until slightly golden around the edges.

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