“Double, double toil and trouble;Fire burn and caldron bubble.” – William Shakespeare (Macbeth)
It’s that time of the year again, when fall turns to winter and the witches and ghosts come out to play! There’s also more orange in the land; from the leaves on the ground to the pumpkins in the fields and the words on everyone’s lips are “trick or treat?”.
So why not step up to the challenge and create a tasty little Halloween treat during this holiday season?!
I love this holiday because it’s the season when things start to get spicy and infusions of cinnamon, ginger and all-spice can be baked into almost anything to give it that holiday spirit!
I’m a HUGE Oreo fan and have therefore decided to combine two holiday flavours (orange and pumpkin) into these little sweet treats. These biscuits are moist and spicy and will have you treating yourself to more this Halloween!
(N.b. No pumpkins were harmed in the making of these biscuits).
All you need (makes 10-12; 45 minutes prep time):
For the biscuits:
- 2/1 cups (200g) almond flour
- 1/2 cup (40g) cacao
- 1/2 cup of date syrup
- 2 tbsp coconut oil
- 2 tsp vanilla extract
- dash of salt
- the zest of 2 oranges
- 2 tbsp pumpkin spice (see below for recipe to make pumpkin spice)
For the filling:
- 1 cup of soaked cashews (soak for 4-6 hours in water to soften)
- the juice of 1/2-1 orange
- 3 tablespoons coconut sugar
- 1 tsp vanilla extract
- 1 tsp orange zest
What you need to do:
- Preheat the oven to 180C.
- Mix together the almond flour, cacao, salt, pumpkin spice and orange zest in a mixer and then add the date syrup, coconut oil and vanilla extract. Blend until the mixture is fully combined and has a sticky substance.
- Line a baking tray with parchment and spoon out the mixture.
- Using your hands push the mixture until it is flat with a width of approximately 0.5cm.
- Using cookie cutters, cut the mixture into shapes of your choice and place onto the baking tray.
- Place in the oven for 7-10 minutes for soft, chewy biscuits. Bake for longer if you would prefer a firmer biscuit.
- Whilst the biscuits are cooling, make the creamy filling.
- In a blender, mix the cashews, orange juice, vanilla extract and coconut sugar together until a creamy butter forms.
- Spoon a teaspoon of butter onto every base and push down gently with a spoon to cover each biscuit.
- Add a biscuit to the top of each base and voila – enjoy!
Pumpkin Spice Recipe from Betty Crocker:
Mix together 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Store in an airtight container.
Good F’Laura x