About the Recipe
The only thing better than chocolate or Lotus Biscoff cookie spread is the combination of the two!
For the cookie base:
3/4 cup almond flour
1 heaping tablespoonful of Lotus Biscoff cookie butter
2 tbsp coconut or vegetable oil, plus extra to grease pie mold(s)
1/4 tsp cinnamon powder
dash of nutmeg
dash of salt
For the chocolate layer:
1/2 cup semi dark or dark chocolate chips or chunks
2 tbsp coconut oil
To prep the cookie base:
Preheat oven (425 F) and set aside a baking tray to line up your pie molds onto (if using multiple). Grease mold(s) with coconut or vegetable oil.
To prep the cookie base, mix the cookie base ingredients in a bowl until crumb-like and sticky enough to mold into your fav pie mold(s).
Fill mold(s) with cookie mixture, poke holes to prevent puffing, then bake for about 10 mins until cookie looks dry enough. Do not remove from mold(s)!
Let cool completely before covering with chocolate.
To prep the chocolate:
In a microwave safe bowl (or using double boiler method), add chocolate along with coconut oil and warm up (stir frequently) until all molten and smooth.
Fill cookie mold(s) with chocolate topping and refrigerate for a few hours before serving.
Remove your pie(s) from the mold(s).
Optional: When ready to serve, crumble some lotus cookies on top for some added Biscoff yum!