Orange Cashew Cream Biscuits

With the bank holiday weekend now here  the call of sweet treats and hearty meals is a strong one. There’s lots of options for dark, raw and vegan cacao Easter eggs and healthier swaps for lunch, so I fancied trying my hand at some of the afternoon snacks that can be so tempting! I had a bit of difficulty trying to name these sweet treats… cheesecake bites, fudge biscuits… they fit somewhere between them.

Honey gives a really lovely flavour, but to let the taste of the orange zest take centre stage, I used Natvia* for a touch of sweetness. Low GI and derived from stevia, using this keeps these biscuits even more innocent. If you don’t have any to hand, use honey or date syrup instead.

Ingredients
For the base

  • 1 cup dates
  • 1 cup cashews
  • 1 cup desiccated coconut

For the orange cashew cream

  • 200g cashew butter (about one pot of Meridian cashew butter!!)
  • 3 tbsp coconut oil, melted
  • 1 tbsp Natvia sweetener*
  • Zest of 1/2 orange

Soak the dates in hot water for ten minutes or so to soften them. Drain and blend the dates, cashews and desiccated coconut into a fine consistency. Add a little coconut oil if using a less powerful blender to help the mix to stick. Press a tablespoon of the mix into a silicon cupcake case or cupcake cases. 
Next, 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. Leave to set in the fridge or freezer. Serve with a little sea salt or extra zest for that mid afternoon pick me up.

*Donotes PR sample. All thoughts and opinions are my own, and I will only positively feature or recommend products that I would use myself.

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