Who didn't love the famous Arnott's Monte Carlo biscuits growing up. I certainly did.
Rather than dose up on a bucket load of sugar and chemicals I decided to recreate this family favourite. Why deprive when you can recreate right?

Biscuit base and top

1 cup sunflower seeds
1/2 cup 180nutrition superfood vegan powder or 1/2 cup extra sunflower seeds
3 tbsp cacao powder
1 tbsp mesquite powder (optional)
1/2 cup coconut oil
1/2 tsp vanilla bean powder
1/4 tsp Himalayan salt

Method

Blend all ingredients together, roll into balls and flatten. Use a cookie cutter (I used my coconut cutter through desperation) to cut circles. Freeze for an hour.

Creamy centre

1/2 cup coconut milk
1/2 cup coconut oil
1/2 cup desiccated coconut
2 tbsp coconut butter
1/2 vanilla bean powder
1/4 tsp Himalayan salt

Method

Blend ingredients together, pop in fridge for 15 mins for a slightly firmer consistency.

Pop a dollop on the biscuit base and pop another biscuit on top of the cream. Freeze and defrost 1/2 hour before eating.

I made far to much centre so I poured the remainder into a baking tray and made white chocolate. Sprinkle with Mesquite powder and goji berries of course 🙂