By Emily Parks
I’m a Virgo and if there’s one thing us Virgo’s love, it’s planning. I was never into brainstorming as a kid but I could write you tidy, bulleted lists all day long. Now, when my head gets so full of work and life stress I sit down with a pen and paper and write it all out.
Finding out I was (unexpectedly) pregnant sent my ordered Virgo life into disarray. I had so much to plan and was already three steps behind! I’m not kidding when I say I’d already written out a “what to pack in my hospital bag” list before the 20-week mark.
This past week when I came across a kid-friendly biscuit recipe, my heart skipped a beat. Now little Johnny (not his name) will have all the homemade treats he’ll ever need – never mind he’s still happily at home in utero at a mere 24 weeks and 3 days!
I decided because the baby won’t be eating biscuits anytime soon, I’d tweak the kid-friendly recipe and move it into the “adults only” section with my take on these high energy biscuits.
This recipe uses only a few ingredients, is gluten, egg and dairy free, and is super quick and easy to make.
Tip: Leave out the extra chocolate if you’re making these for your little ones.
¾ cup Fix and Fogg Dark Chocolate peanut butter
1 very ripe banana – roughly mashed
1 ½ cups dessicated coconut
1 teaspoon vanilla essence
4 squares dark chocolate – I used Lindt Roasted Almond
pinch sea salt
Preheat oven to 170 °C.
Place all ingredients into a food processor and mix on high until even in consistency. The mixture will form a sticky dough.
With damp hands, roll heaped teaspoons of cookie dough into balls. Using a moistened fork, press down each cookie.
Bake for 15 minutes until lightly golden. Take out of the oven but do not touch for 15 minutes.
Store in the fridge for up to 4 days. Will freeze well for up to 2 months…if they last that long!
We are Emily & Naomi, degree-qualified nutritionists on a mission to share our passion for health & food with like-minded individuals! We aim to educate and inspire.