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Proudly Australian

Orange Cashew Cream Biscuits

Recipe by

Serves: 6

Prep: 15 Minutes

Cook: 2

Ingredients

Base:
  • 1 cup/120g Dates
  • 1 cup/120g Cashews
  • 1 cup/90g Desiccated Coconut
Orange Cashew Cream:
  • 200g/7 oz Cashew butter
  • 2 1/4 tbsp/45ml Coconut oil
  • 3 tsp Nativa Sweetener
  • 1/2 each Orange zested

Method

  1. Starting with the Base, soak the dates in hot water for ten minutes or so to soften them.
  2. Drain and blend the dates, cashews and desiccated coconut into a fine consistency.
  3. Add a little coconut oil if using a less powerful blender to help the mix to stick.
  4. Press a tablespoon of the mix into a silicon cupcake case or cupcake cases.
  5. Moving onto making the cream, first step, blend together the cashew butter, coconut oil, honey and orange zest together before adding a teaspoon of the creamy mix over the the biscuit base.
  6. Leave to set in the fridge or freezer. Serve with a little sea salt or extra zest for that mid afternoon pick me up.
No nutritional info supplied
CASHEW, CREAM BISCUITS, DAIRY FREE, QUICK DESSERTS, SUGAR FREE, VEGAN

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