Chocolate covered caramel hobnobs 

My hobnob recipe has been one of THE most popular recipes from my blog, and I can't say I'm surprised. Who knew that with just a handful of natural ingredients it would be possible to create the most delicious biscuits known to man!? I've made them so many times I've lost count (although that happens a lot these days – baby brain is apparently still a thing long after the baby has arrived), and the other day I had some leftover caramel that I needed to use up (I was very close to just eating it with a spoon but managed to restrain myself) so I decided to jazz up my hobnobs and take their amazingness to a whole new level.

And boy was it a success and a half. I think these might be even better than the original, they're just insane! All the tastiness of my original version but with a surprise gooey sticky caramel filling in the middle. Prepare to be transported to teatime heaven guys, you're (literally) in for one hell of a treat!

Ingredients

  • 1 1/4 cup oats
  • 3/4 cup ground almonds
  • 1/2 cup cashew butter (or any other nut or seed butter)
  • 1/2 cup maple syrup
  • 1/2 tsp Himalayan salt

For the caramel filling

  • 4 tbsp maple syrup
  • 1/2 cup cashew butter
  • 1/4 cup almond milk
  • Pinch of Himalayan salt

For the chocolate on top

  • 1/2 cup cacao butter or coconut oil
  • 3 tbsp maple syrup
  • 3 tbsp cacao powder
  • 1 tbsp cashew butter

To make the biscuits, just combine the ingredients in a mixing bowl and stir well so that everything is all nicely combined. Preheat the oven to 180C and bake for 15 minutes – the biscuits might still seem a little soft in the middle but they will continue cooking after you take them out so don't worry!

Leave them on a cooling rack for an hour or so then make the caramel by blitzing all the ingredients in a food processor or blender until they form a sticky gooey mixture. Spoon this on top of the biscuits and spread out the caramel with the back of your spoon to cover them evenly.

Pop them in the freezer for 10 minutes to set then make the chocolate by melting the cacao butter in a  bowl over a saucepan half full of water and then stirring in the other ingredients. Dip the biscuits in the chocolate (you might want to do this a couple of times for each biscuit) and then drizzle any extra chocolate on top. Leave them in the fridge for a couple of minutes so that the chocolate sets, put the kettle on and get your favourite tea brewing and dig in!

Love, Mrs H xx

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It definitely tastes super creamy and indulgent (which is why I’ve called it an ice cream shake and not a smoothie) but it’s packed with good fats from the cashew butter and slow release energy from the oats and bananas. So all in all it’s a bit of a winner really – perfect if you fancy something that tastes totally heavenly, takes 5 minutes to make, is good for your body and fills you up until lunchtime! So what are you waiting for…go get your shake on!

Serves 2

Ingredients 

  • 2 medium ripe bananas 
  • 1 cup ice
  • 4 medjool dates 
  • 1/2 cup oats
  • 4 tbsp cashew butter 
  • 2 tbsp cacao nibs 

Blitz all the ingredients except the cacao nibs in a blender for around a minute or so until smooth, then pop in the cacao nibs and whizz for another 10 seconds. Pour into glasses and enjoy! Berries optional.

Love, Mrs H xx