Vanilla & chocolate fudge biscuits

Yet another example of setting out to make one thing and turning out something quite different as the final result.

all dressed up for the big event

Believe it or not, I was making raw macaroons. What I ended up with were raw biscuits with a fudgy texture.

I kind of followed Matthew Kenney’s recipe, with a number notable exceptions. The biggest changes: (1) I ran out of coconut flour, so I ground up dessicated coconut instead; and (2) I was making these for a cashew allergy sufferer, so I used macadamias. Basically, the oil content was too high for adequate dehydration and I ended up dehydrating for 19 hours instead of 6 — and still not reaching my desired result. This is a good reminder that texture as well as flavour are important when considering ingredient substitutions in recipes.

Recipe #117: Vanilla & chocolate fudge biscuits. You will need a dehydrator and a food processor, Thermomix, or another really good blender-type arrangement in order to make this recipe. Makes 13-14 of each flavour.

You will need — for the vanilla biscuits:
► 1 cup desiccated coconut, ground into “flour” [use coconut flour if you have it — you may just need to add a little water to help the mixture to stick together]
► 1 cup macadamia nuts, ground into meal
► ½ cup agave syrup
► ¼ cup lucuma powder*
► pinch of salt
► seeds scraped from 1 vanilla pod

You will need — for the chocolate biscuits:
► as for the vanilla biscuits, except replace ½ cup of the coconut flour with ½ cup of the cacao powder

You will need — for the frosting:
► 3 cups macadamia nuts
► 250mL coconut oil, liquefied (you may need to warm it before use)
► ¼ cup lucuma powder*
► ½ cup agave syrup
► pinch of salt
► seeds scraped from 1 vanilla pod
► ¼ cup cacao powder

To make the biscuits, process all ingredients together until well combined and dough-like. Scoop up soup spoon-sized portions onto a teflex sheet, then dehydrate your little biscuits at 41°C for many hours (check every 6 hours for progress) — until your biscuits have a cakish texture in the middle.

inside knowledge

At this point, remove your biscuits from the dehydrator and let them cool to room temperature (or refrigerate for just a little bit if you don’t happen to be having 20°C days right now).

naked biscuits

To make the frosting, process all ingredients except for the cacao powder together until smooth and well combined. Divide the final mixture into two; mix the cacao powder into one of these portions.

I would recommend making the frosting at least an hour before you are ready to use it, the reason being that you may need to refrigerate it to firm the texture before piping/spooning it onto your biscuits. Thinking that a mild rosewater flavour would suit the vanilla biscuits, I also spread a little leftover filling from my pretty little raw petit fours onto them before icing.

I served my biscuits sprinkled with raw cacao nibs and coconut blossom sugar.


Non-dehydrator option (untested): I would try adding a little coconut oil (50mL) to the biscuit mixture, pressing it into a tray, setting it in the fridge, then spreading over the icing before slicing it into cubes.

I will blog about successful raw macaroons when my next order of coconut flour arrives. Until then, I think I’ll stay experimental.

H 🙂

*In case you haven’t come across it before, lucuma is a highly nutritious Peruvian fruit known as “Gold of the Incas”. The powder, which tastes subtly sweet and citrus, can be sourced from health food and organic shops.



  1. Candy – thanks so much for the visit! I hope to see you back here.

    Kristina – I appreciate the feedback! In answer to your question, you can skip the lucuma powder altogether. If you find the mixture a little sticky because of it, add a little coconut flour in its place.

    H 🙂


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