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Recipe's preparation

Almond Date Biscuit

 1. Pre-heat oven to 160°C (320 F)

2. Grind almonds on speed 9 for 30 seconds.

3. Add dates, cocoa/cacao powder and butter. Mix on speed 9 for 20 seconds or until the mixture resembles crumbs.

4. Add the egg and maple syrup. Mix on speed 6 for 10 seconds.

5. Spread the mixture into a 20 x 20 silicon tray (or equivalent size lined/greased baking tray).

6. Bake in the oven for 8 - 10 minutes or until they are light brown. Remove from tray and leave to cool - this is important as the biscuits need to be firm for construction.

**time saving tip: don't wash the bowl after making the biscuits, just continue on with the ganache

Chocolate Ganache

1. Chop the chocolate (milk, dark or combination) for 5 seconds on speed 7.

2. Heat the cream and chocolate for 5 mins, 50 degrees, speed 1, making sure the chocolate is fully melted into the cream.

3. Remove from bowl and place into the fridge to chill.

3. Once the ganache is chilled and slightly thickened, insert the butterfly and whisk at speed 4 for 20 seconds - 1 minute, until the mixture has thickened to a mousse-like consistency.

4. Slice the biscuit square into thin rectangles and then slice each rectangle half to form two thin wafers (skip this step if you want big chewy biscuits!)

5. Spread about 1 tsp of the ganache evenly on half of the biscuit wafers and put the other wafer on top.

5. Place biscuits on a plate and leave in the fridge (or freezer if you're in a hurry!) to chill.

Chocolate Coating

 1. Heat the chocolate for 5 minutes, 50 degrees, speed 1 until melted.

2. Take the biscuits (spread with ganache) from the fridge and, using a teaspoon, completely cover all sides with chocolate. If you have Thermomat, use it for the completed biscuits as it will come off very easily once set.  

3. Place in the fridge or freezer to set.

4. Enjoy!