Angela: The famous Arnott’s Monte Carlo biscuits are high in sugar (1 1/2 teaspoons per biscuit and who stops at one!) why not try instead our healthy superfood packed version. Enjoy Lynda’s healthy version:
Lynda: Who didn’t love the famous Arnott’s Monte Carlo biscuits growing up. I certainly did. Rather than dose up on a bucket load of sugar and chemicals I decided to recreate this family favourite. Why deprive when you can recreate right?
Biscuit base and top
- 1 cup sunflower seeds
- 1/2 cup 180nutrition vegan powder or 1/2 cup extra sunflower seeds
- 3 tbsp Cacao powder
- 1 tbsp Mesquite powder (optional)
- 1/2 cup Coconut oil
- 1/2 tsp vanilla powder
- 1/4 tsp Himalayan salt
Method
Blend all ingredients together, roll into balls and flatten. Use a cookie cutter (I used my coconut cutter through desperation) to cut circles. Freeze for an hour.
Creamy centre
- 1/2 cup coconut milk
- 1/2 cup coconut oil
- 1/2 cup desiccated coconut
- 2 tbsp coconut butter
- 1/2 vanilla powder
- 1/4 tsp Himalayan salt
Method
Blend ingredients together, pop in fridge for 15 mins for a slightly firmer consistency. Pop a dollop on the biscuit base and pop another biscuit on top of the cream. Freeze and defrost 1/2 hour before eating.
I made far to much centre so I poured the remainder into a baking tray and made white chocolate. Sprinkled with Mesquite powder and Gogi berries of course 🙂
Big thanks to Naturopath Lynda Griparic for the recipe.