These are a fantastic way to get your chocolate fix. They feel super indulgent and can be whipped up so quickly when you need your chocolate high.

Great with a cup of tea!

Recipe makes 6 sandwiches

Ingredients

• 10g Gluten free oats (normal oats would be fine too)
• 10g Pea protein powder
• 1 tbsp Coconut sugar
• 1 tbsp Madagascan vanilla
• 30g Ground almonds
• 20g Cocoa powder
• 25g Agave Nectar
• 15g Brown rice flour
• 1 tbsp Baking powder
• 15g Coconut oil
• 40g Almond butter

For the filling 

• 2 tbsp Waldens farm chocolate sauce
• 2 tbsp Chocolate whey protein (I use The Protein Works chocolate silk)
• 1 tbsp Organic peanut butter (I prefer crunchy but smooth works too)

Method 

1. Pre-heat the oven to 180 degrees/ Gas mark 4 and line a baking tray with baking parchment.
2. It really is as simple as mixing all of your ingredients together in a bowl, and combining until it forms a crumbly dough but will hold. Get your hands in there!
3. Separate into 12 even balls, roll out in the palm of your hand and flatten to form a small round disc.
4. Bake in the oven for 8-10 minutes watching carefully until they become darker in colour.
5. Leave to cool for 15/20 minutes so they harden up.
6. While your biscuits are cooling make up your filling by simply mixing all the ingredients thoroughly.
7. Once cooled pair up the biscuits and sandwich them together using a healthy dob of filling. Filling should set pretty quickly so leave to set and indulge.

MACROS: 180kcals/Fat 11g/Carbs 12g/Protein 9g