Achill Island Sea Salt 'Caramel' Biscuits

Ah the iconic chocolate digestive, an essential edition to any Irish tea session. ‘The king of biscuits’ in our eyes has came out on top against the many inferior rivals such as the the Custard Cream, Pink Wafer and even the odd Fig Roll.

As digestive fiends, we decided it was time to make our own and so the Achill Island Sea Salt ‘Caramel’ biscuits were born! These all natural salty sweet treats are delicious without any of the bad bits. Don’t be afraid to add a generous pinch of salt, trust us, it will make all the difference.  

Try our recipe below and let us know what you think!

Makes 12 biscuits


Biscuit Base

·      80g Porridge Oats

·      30g Desiccated Coconut (Optional)

·      25g Ground Almonds

·      2 Tbsp. coconut oil – melted

·      2 Tbsps. Maple Syrup/ Honey

·      Pinch of Sea Salt

Salted Caramel Filling

·      125g Dates- Pitted

·      1 Tbsp. Smooth Nut butter – Peanut/Almond

·      2 Tbsps Coconut Oil- Melted

·      1 ½ tbsp. Almond Milk

·      1 tsp. Achill Island Sea Salt


·      80g Good quality dark/ milk chocolate

·      Achill Island Sea Salt Flakes


1.     Preheat oven to 180°C/ Gas 4 and line two baking trays

2.     Base:

 Add the oats to the food processor and blitz until they resemble flour. Add the remaining ingredients and blend until the mixture has come together.  Pour the mixture onto a clean surface and roll into 12 small balls. Place the balls onto the lined trays and flatten using a spoon. Use a knife to smooth out the edges and the top of each biscuit.

Place the trays in the fridge for 10 minutes to allow the biscuits to firm up.

3.     Bake in the oven for 8-10 minutes until lightly golden and cool on a wire tray.

4.     Sea Salt Caramel Filling:

Place all the caramel filling ingredients in the food processor and blitz until it all comes together. Turn the mixture out and roll it into 12 small balls.

5.     Once the biscuits are cool, press the caramel mixture onto the biscuit, smoothing it around the edges using a knife that has been dipped in hot water.

6.     Melt the chocolate on low heat in the microwave, stirring every 30 seconds. Alternatively you can melt it in a glass bowl over a simmering saucepan of water, ensuring that the bowl does not touch the water.

7.     Chocolate Covering:

Using your fingers carefully dip each caramel coated biscuit into the melted chocolate, gently moving it around to ensure each side is covered. Let the excess chocolate drip into the bowl and then return to the lined tray.  Repeat for each biscuit and using a spoon drizzle the remaining chocolate over the top.

8.      Sprinkle a few sea salt flakes on the top of each biscuit, refrigerate until the chocolate has cooled and enjoy! 


Leave a comment

All comments are moderated before being published