Fancy a biccie? Soz, we don't have any...

But we DO have these gorge LEMON, PISTACHIO AND WHITE CHOCOLATE BISCOTTI made by the awesome Molly Buszard (@mollybhealthy). They're basically a fancy biscuit: crumbly, crunchy, Italian, sweet and made all the more delish with our Lemon, Poppy Seed and Baobab choc! Oh, and they're great with a cuppa coffee😉.

Molly - aka @mollybhealthy - does health, fitness, food and #motivation like a pro😎 and is a whizz when it comes to making guilt free sweet treats. See pics below for Example A...

Check out her website for even more proof of her culinary wizardary✨



50g Coconut Sugar

40g Coconut Oil

1 Tsp Vanilla Essence

1 Egg

120g Oat Flour (for a gluten free version, use gluten free oats) 

1 Tsp Baking Powder

¼ Tsp Salt

Half the Zest of a Lemon

25g Pistachios

1 40g  bar of Doisy and Dam Lemon, Poppy Seed and Baobab White Chocolate


  1. In a small bowl add your coconut oil, and microwave till softened.

  2. Add your coconut oil and coconut sugar to a large mixing bowl, and whisk together until light and fluffy.

  3. Next add in your egg and vanilla essence, then whisk again.

  4. Add all the dry ingredients in except for the pistachios and chocolate. Then mix once more.

  5. Chop your pistachios and add these into your mixture. Using a spoon to mix instead of a whisk, evenly dispersing them into your dough mixture.

  6. Pop your ‘dough’ into a bowl then into the fridge to become less sticky and more pliable.

  7. Preheat your oven to 160 degrees.

  8. Add baking paper onto a baking tray then using a little extra oat flour add onto the sheet and a rolling pin.

  9. Bring your dough out of the fridge and add onto the tray. Roll out into an oval shape that is approx. 2 inches thick.

  10. Pop into the oven for 20 minutes. Bring out the oven and leave to cool.

  11. Slice into biscotti shapes using a serrated knife. Pop back into the oven for a further 10 minutes.

  12. Heat your white chocolate bar in a glass bowl over a saucepan with boiling water. This will make the chocolate melt slowly and not burn.

  13. Drizzle over your biscotti once cooled and store in an air tight container for up to a week.




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