Almond and Coconut Sugar Fingers

Chewy, crunchy and covered in chocolate, there isn't much these biscuits couldn't accomplish should they put their minds to it.

Lancey MorrisLanceyMorris

Ingredients:

• 2/3 cup aquafaba
• 350 g almond meal
• 1/4 cup plain flour
• 2/3 cup coconut sugar
• 1 tsp vanilla essence
• 200 g vegan chocolate

Instructions:

• Preheat oven to 170 degrees Celsius and line a baking tray.
• Beat aquafaba for ten minutes, until thick, white and fluffy.
• Add almond meal, flour, sugar and essence.
• Gently fold to combine.
• Using a piping bag fitted with a nozzle of your choice, pipe batter onto baking tray in short strips.
• Bake for 20 minutes or until firm and lightly browned.
• Remove from oven and leave to cool.
• Dip each biscuit into chocolate and leave to set before serving.