Chocolate Orange Biscuit Treats for Every Occasion

Begin by melting the dark chocolate in a small bowl over a saucepan of simmering water. Once melted, gently stir in the warmed coconut milk until smooth.

Next, add the yacon syrup and the zest of half an orange into the mixture. For an extra punch of flavor, you may add a few drops of orange essential oil.

Mix all the ingredients thoroughly and place the bowl in the refrigerator for about 2 to 3 hours to allow it to stabilize.

While the filling is chilling, preheat your oven to 170-175°C (340-350°F). In a large mixing bowl, combine all the dry ingredients: all-purpose flour, almond flour, corn flour, and baking powder.

In the same bowl, add the orange juice, yacon syrup, and grape seed oil. Mix until you form a smooth dough.

Divide the dough evenly into small molds, aiming for a height of about 0.4 centimeters. This recipe should yield around 16 biscuits using small round silicone molds.

Bake in the preheated oven for 10 to 12 minutes or until golden brown. Once done, let them cool completely before removing them from the molds.

Once the filling is firm, transfer it to a pastry bag. Pipe a portion of the chocolate filling onto one biscuit, then place another biscuit on top, creating a sandwich.

Repeat this process for all biscuits, and once assembled, place them in the refrigerator for 30 minutes to set the filling.

Feel free to decorate the biscuits as you wish before serving!