- 1/4 cup coconut oil
- 2 tablespoons thick coconut cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla essence
- 1 cup desiccated coconut
- 24 (approx. 1 packet) Cranberry, Coconut & Honey Baked Oat Thins
- 6 teaspoons good quality raspberry jam
- 220g dark chocolate
- Freeze dried raspberries and coconut thread to garnish (optional)
1. In a double boiler or bain marie, melt coconut oil. Remove from heat and add coconut cream, maple syrup and vanilla essence. Whisk to combine. Stir in the desiccated coconut and set aside.
2. Lay out 12 Huntley & Palmers Cranberry, Coconut & Honey Baked Oat Thins on a tray. Place ½ teaspoon of raspberry jam in the middle of each cracker. On a separate piece of baking paper, lay out the remainder of your Oat Thins, and spread half a tablespoon of your coconut mixture in the middle of each remaining cracker, leaving enough room for the mixture to spread slightly. Sandwich the two flavoured crackers together and freeze for 20 minutes to allow filling to harden.
3. Meanwhile, line a new tray with baking paper. Melt chocolate in a double boiler or bain marie. Once the chocolate is fully melted, remove sandwiched crackers from the freezer and have another tray lined with a piece of parchment paper on hand.
4. Dunk each Oat Thin sandwich so it’s completely submerged in chocolate and rotate it so each wagon wheel is fully coated. Transfer to a lined baking tray and garnish with freeze dried raspberries and coconut, if using. Place tray in fridge for at least 15 mins until chocolate hardens.
Optional to garnish with freeze dried raspberries and coconut thread. Biscuits are best consumed on the day of making.