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Raw Vegan Belgium Biscuits with a Super Reds Powder twist
Raw Vegan Belgium Biscuits with a Super Reds Powder twist

Get ready to tantalise your taste buds!

Belgium Biscuits with a Super Reds twist


Cookie Base
1 cup walnuts
½ cup oats
½ cup coconut flour
1 cup medjool dates, pitted
1 tbsp melted coconut oil
2 tsp Matakana Superfoods Maca powder
½ tsp salt
½ tsp nutmeg
 ½ tsp cinnamon
 ¼ tsp ginger
 Water as needed
Raspberry Topping
3/4 cup cashews, soaked until soft
1/4 cup maple syrup
1/3 cup full-fat coconut cream
 1/4 cup melted coconut oil
 Juice of ½ lemon
 1 tsp Matakana Reds powder
 2 tsp freeze-dried raspberry powder
 Pinch of salt
Extra Raspberry jam for filling.
Sugar-Free Jelly crystals for decoration
  1. Start with the cookie base by blending all ingredients until they form a dough crumb. Add water as needed to reach the right consistency. Chill the dough for at least 1 hour before molding.
  2. Roll out the dough and use a cookie cutter to create rounds. Set them aside on baking paper.
  3. Top half of the rounds with 1 tsp of Raspberry Jam and cover with another round to form a double-layered cookie.
  4. Return all biscuits to the fridge to chill while you make the topping.
  5. For the raspberry topping, blend all ingredients until smooth and creamy. Gently top each biscuit with the icing. If the icing needs more thickness, chill for an hour and continue.
  6. Finish with a sprinkle of sugar-free jelly crystals. Keep these delicious creations stored in an airtight container in the refrigerator. Enjoy!