November's SourcedBox features the un-bom-lievably (sorry!) delicious new Livia's Kitchen Biccy Boms in our fave flavour, salted maca caramel. 

The team behind Livia's Kitchen are also known for creating incredible recipes and we just couldn't resist sharing this one for a cookie pizza featuring the Biccy Boms with you. Enjoy! 

Cookie:

2 cups Almond Meal - 185g

1/4 cup Flaked Almonds - 20g

1/4 cup Cacao nibs - 30g

4 Tbsp Maple syrup

2 Tbsp Coconut oil

1/2 cup Dark chocolate - 50 g (We used 72% Ombar)

2 Tbsp Almond milk

Sauce:

2 tbsp Peanut Butter

4 Tbsp Maple Syrup

1 tbsp Coconut Oil

2 tbsp Cacao Powder

50ml (¼ cup) Almond Milk (+ more if you want a thinner sauce)

Toppings:

1/4 cup Flaked almonds - 20g

1/4 cup Cacao nibs - 30g

4 Biccy Boms (options)

4 Raw millionaire bites (optional)

Method:

  • Preheat the oven to 180 degrees Celsius and grease a cake tin with coconut oil.
  • Add all of the ingredients to a bowl (excluding the chocolate) and mix until they are combined.
  • Chop up the chocolate into small squares and then stir through the mixture, making sure they are evenly dispersed.
  • Place this in the cake in and bake for 20 minutes, until golden.
  • Whilst this bakes, make the sauce by adding the ingredients to a sauce pan over a low heat. Stir until it is smooth.
  • Chop up the decorations and place these to the side.
  • Once the cookie has cooled, drizzle over the sauce and decorate with the toppings. Enjoy whilst warm!
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