Recipe of the month:

orange & coconut biscuits!

These crunchy munchy biscuits are a perfect snack any time of day! Our top tip would be to double the mixture and store half of it in the freezer for a rainy day.

Things you'll need

  • Bowl for soaking dates 
  • Food processor / blender 
  • Mixing bowl
  • Spatula
  • Wooden spoon 
  • Baking tray


(makes approx 20 biscuits)

  • 50g of butter*
  • 1 small orange
  • 60g dates
  • 40g dessicated coconut 
  • 45g oats*
  • 35g brazil nuts*
  • 35g pumpkin seeds
  • 50g raw cacao nibs (optional)

*Allergens: Dairy, nuts (and check if your oats are gluten-free)

Cooking instructions

(prep - 15-20 minutes | cook - 12-15 minutes)

  • Preheat the oven to 170c (160c fan assisted / gas mark 3)
  • Place the dates in a bowl with enough hot water to cover them (leave them for 5 minutes to soften)
  • Blend the brazil nuts and pumpkin seeds in a blender/food processer
  • Add the drained dates, desiccated coconut and oats to the mixture and blend until it looks like crumbs
  • Squeeze the juice out of your orange and add it, and the butter, to the blender and mix for a further minute
  • Carefully transfer the mixture into a mixing bowl using a spatula
  • Add the raw cacao nibs (if using) and use a wooden spoon or your hands to mix
  • Now for the messy (fun) part! Use your hands to roll the mixture into little balls about the size of a 50p coin, or you can make wiggly worms if you like!
  • Add parchment paper to a baking tray and place your balls / worms on it, and flatten them slightly with your palm (so they are about 1cm thick)
  • Pop in the oven and cook for 12-15 minutes until slightly golden. Store in a tupperware for up to 5 days