Sugar-Free Plant-Based Bokkenpootjes

Looking for healthy desserts that feel indulgent but keep things clean? These keto plant-based bokkenpootjes are your new go-to. Made with no added sugar, almond flour, and rich Funky Fat chocolate, they bring you all the flavour of the classic — without the crash.

Think soft, nutty biscuits with a creamy chocolate filling that melts in your mouth. Thanks to the combination of healthy fats and low-carb ingredients, these treats are satisfying, energising, and perfect for when you want something sweet that actually supports how you feel.

Ingredients

For the biscuits

• 120g almond flour
• 40g coconut flour
• 60g erythritol or powdered monk fruit
• 2 tbsp almond butter
• 60ml unsweetened almond milk
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• Pinch of salt

For the filling

• 100g Funky Fat dark chocolate
• 60ml coconut cream
• 1 tbsp nut butter (optional)

How to Make Them

1. Preheat oven to 170°C. Mix all biscuit ingredients until you get a soft dough.
2. Pipe oval shapes onto a lined tray and flatten slightly.
3. Bake for 12–15 minutes until golden. Let cool completely.
4. Heat coconut cream and pour over chopped chocolate. Stir until smooth.
5. Sandwich biscuits with the chocolate filling. Optional: dip ends in extra chocolate.

These bokkenpootjes are proof that no added sugar treats can still feel indulgent. Let them set in the fridge for the ultimate texture — and enjoy chocolate, the Funky way.