June 07

Chocolate Crunch

I totally love having a cup of tea, coffee or hot chocolate with a biscuit that is firm enough to dunk into the tea. Especially in winter.

These biscuits are very similar consistency to my Citrus Crunch biscuits but I do roll it thicker, so they are not as crunchy. They are not overly chocolate in flavour but have a slight hint. They make a create base for cream fillings or chocolate tops. They are also not overly sweet either, but if you prefer you can cut out the sugar completely.

I usually make these biscuits with the leftover almond pulp I have from making my homemade almond milk.

Chocolate Crunch

Prep time Cook time Total time
15 mins 20 min 35 mins

Author: Tracey Francis of Essential Olie
Serves: 32


  • 2 cup Almond Meal/Flour
  • 1 cup Tapioca Flour
  • ¼ cup Raw Cacao Powder
  • 2 Tablespoon Organic Raw Caster Sugar
  • 50g melted Nuttelex or Butter
  • 2 Eggs
  • 25ml Milk (Dairy or Non-Dairy)


  1. Preheat oven to 160°C (fan forced).
  2. Prepare baking trays with greaseproof paper.
  3. Combine together almond meal, tapioca flour, raw cacao powder, and sugar in a large mixing bowl.
  4. Melt butter/nuttelex then add to dry ingredients.
  5. Add whole eggs and milk to dry ingredients, and mix til incorporated. It will be hard to mix, but keep going.
  6. Roll out biscuit mix on greaseproof paper until it’s at the desired thickness (I usually roll it to approximately 1-2 cms), cut with a cookie cutter and put onto prepared baking tray.
  7. Bake for 20 minutes.
  8. Allow to cool completely then eat.
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