Hazelnut Praline and Chaga Biscuits

15 large biscuits

Prep Time
30 minutes

Cooking Time

Total Time
30 minutes

A little effort


– 125g nuts (you can use any nuts however I suggest using hazelnuts or almonds)
– 80g oats
– 23g (4 Tbsp.) Soaring Free Superfood Chaga powder
– 21g (3 Tbsp.) Soaring Free Superfood Cacao powder
– 30g desiccated coconut
– 125 ml agave syrup or rice malt syrup
– 30 ml tahini or almond butter
– 30ml water
– 125ml chopped hazelnuts (raw or toasted)
– 50g Soaring Free Superfoods longevity coffee raw chocolate bar, melted
– Cacao nibs, chopped chocolate, toasted nut (preferably hazelnuts)


1.Place the nuts, oats, Chaga powder, cacao powder and desiccated coconut into a food processor and blitz on a high speed for 30 seconds.
2.Add the remaining ingredients except the hazelnuts, blitz on a high speed until the mixture begins to clump together and starts to form a ball. Place the mixture into a large bowl, add the hazelnuts and mix the nuts into the mixture with your hands.
3.Roll the biscuit “dough” out into a 1,5cm thickness or press the mixture into a baking tin. Cut out the biscuits using a circular cookie cutter or clean glass bottle. Reshaped the remaining “dough” and continue this until all the “dough” has been used. Then place into the fridge for 15 minutes to firm up.
4.While the biscuits harden in the fridge, slowly melt the chocolate in bain-marie then set aside. Once the biscuits have become firm dip and drizzle with the melted chocolate and decorate with cacao nibs, chopped chocolate and toasted hazelnuts. Allow the chocolate to cool before serving.