White Chocolate Biscuit Bites

Ingredients

For the biscuit base:

2 cups blanched almond flour

2 Tbsp. coconut oil, melted (plus extra for greasing)

2 tsp. vanilla extract

1/4 tsp. sea salt

For the white chocolate topping:

1 cup cacao butter

1/3 cup coconut oil, melted

4 Tbsp. almond or cashew butter

2 tsp. vanilla extract

1/4 cup honey

pinch of sea salt

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Directions

Preheat the oven to 350. Grease the pastry tins with coconut oil.
Mix together the ingredients for the crust in a blender until combined. Then press the crust into the tin using a spoon or fork.
Bake for 15 minutes. Allow to cool for a least 1-2 hours before adding the white chocolate topping.
Melt the cacao butter in a heat-proof bowl over a saucepan on hot water on a low heat. Heat until the cacao butter is completely melted.
Remove from the heat and add all the other ingredients for the topping. Mix using an electric mixer on high speed for a few minutes until well combined.
Pour the topping over the biscuit bases. Freeze for at least 3 hours for best results. Keep in freezer.