ℹ️ Recipe Page

This page shows a full recipe with ingredients, step-by-step method, a nutritional fingerprint and a complete breakdown — all calculated live from the Nutriofia food database.

Ingredients

All quantities are shown per serving. Click any ingredient name to go to its full food profile, including its complete nutrient breakdown.

Nutrient Fingerprint

The radar chart below the tags shows this recipe's nutritional fingerprint — how much of your daily reference intake one serving covers across eight key nutrients: Protein, Fibre, Calcium, Iron, Magnesium, Vitamin C, Folate and Omega-3. The bars alongside show the same information at a glance. Green = 30% or more of your daily target. Amber = 10–29%. Grey = under 10%.

Cook Once, Eat Twice

If this recipe shares key ingredients with others in the library, a 🔄 Cook Once, Eat Twice panel appears below the method. These are recipes you can batch-cook alongside — prep the shared base ingredient once and you're halfway to a second or third meal. The shared ingredients are listed on each card in green.

Logging to your day

Click 📅 Log this recipe to my day to expand the logging panel. Choose your date, meal slot (Breakfast, Lunch, Dinner or Snack) and number of servings, then hit Log it. All ingredients are added to your Day Tracker automatically — no need to add them one by one.

Nutrition breakdown

The full nutrition panel below the log section shows macros and micronutrients per serving. Click any nutrient name to see its complete profile including food sources, body functions and daily targets.

Glycemic Index & Load

Where enough ingredient data exists, a Glycemic Index & Load card appears below the log section. GI is a weighted average across all carb-contributing ingredients — it shows how fast this recipe raises blood glucose. GL per serving is the more practical number: GL = GI × carbs per serving ÷ 100. A low-GI recipe can still carry a high GL if it is large and carb-dense. Click the ? on that card for a full explanation, or read the full article.

Nutrition score

The score out of 100 in the image header reflects micronutrient breadth, fibre, protein and polyphenol content — with penalties for high saturated fat, sodium or added sugar. It's a measure of overall nutritional quality, not just calories. Scores of 90+ are exceptional.

💡 Values are estimates based on raw ingredient weights. Cooking methods and exact portions will affect actual nutrient intake.
← Back to recipes
🥜
Dark Chocolate Almond Flour Biscuits
Snack 🥄 15 min prep 🔥 12 min cook 👤 16 servings

Rich, fudgy chocolate biscuits made entirely with almond flour — dense, deeply chocolatey and with a texture closer to a truffle than a crunchy biscuit. A small piece goes a long way. A chunk of dark chocolate pressed into the top of each one before baking melts into something rather beautiful.

vegetarian gluten free high magnesium no refined sugar make ahead
Nutrient Fingerprint % of adult daily reference intake · per serving
💪 Protein
8%
🌾 Fibre
5%
🦴 Calcium
6%
⚡ Iron
9%
🌿 Magnesium
19%
🍊 Vitamin C
0%
🍃 Folate
4%
🫀 Omega-3
0%

Based on UK dietary reference values. Capped at 100% per nutrient.

💡 Make it your own: feel free to add, swap or leave out ingredients to suit your taste or what's in your cupboard. Just remember — if you change what's in the recipe, update the ingredients in your Day Tracker too, so your nutrition numbers stay accurate.
Ingredients (per serving)
Method
  1. 1 Preheat oven to 160°C (140°C fan). Line a baking tray with baking paper.
  2. 2 Roughly chop the dark chocolate into small chip-sized pieces. Set aside.
  3. 3 In a bowl, combine the almond flour and cocoa powder. Add the almond butter and honey and mix together firmly. The dough will be very stiff, dark and dense — this is correct. It should hold together when pressed.
  4. 4 Roll into balls about the size of a large marble. Place on the lined tray with a little space between each. Flatten gently to about 8mm with the base of a glass — do not flatten too thin as these do not need to be crispy. Press 2–3 chocolate chunks into the top of each biscuit.
  5. 5 Bake 10–12 minutes. These are easy to overbake — the outside will look barely done but the inside will be fudgy and set. They firm considerably on cooling; an underdone almond flour biscuit is actually often correct.
  6. 6 Leave on the tray for 15 minutes before moving — they are very fragile when warm. The chocolate on top will still be melted; it will firm as it cools.
  7. 7 Makes approximately 16 biscuits. Store in an airtight tin for up to 1 week. They improve overnight.

🔒 Members only — log in to add this recipe to your day tracker

Sign in to log this recipe

How to read GI & GL

GI (Glycemic Index) rates how fast the carbohydrates in a food raise blood glucose compared to pure glucose (= 100). Low GI ≤ 55 means a slow, steady rise. But GI says nothing about how much carbohydrate you're actually eating.

GL (Glycemic Load) fixes that. It multiplies GI by the actual grams of carbohydrate per serving: GL = GI × carbs per serving ÷ 100. This makes it the more useful number for real-world blood sugar management.

Why they can disagree — a food with low GI can still carry a high GL if the serving is large and carb-dense. Red lentil dal with brown rice is a good example: lentils and brown rice both have low-to-medium GI (slow-burning), but a full serving delivers a lot of total carbohydrate, so the GL is high — meaning a sustained, steady glucose rise rather than a spike.

Low GL ≤ 10 Modest total glucose impact per serving.
Medium GL 11–19 Moderate impact — manageable for most people.
High GL ≥ 20 Significant carb load per serving. Consider a smaller portion or adding more non-starchy veg.

GI shown is a carb-weighted average across all recipe ingredients with GI data. Source: Atkinson et al., Am J Clin Nutr 2021.

Glycemic Index & Load
56
GI Score
🟡 Medium GI
3
GL / Serving
Low Load

This recipe has a moderate glycemic impact. Pairing it with protein, fat or extra fibre can help slow glucose uptake further.

GI is a weighted average across carb-contributing ingredients. GL = GI × carbs per serving ÷ 100. Source: Atkinson et al., International Tables of GI & GL Values 2021, Am J Clin Nutr.

Nutrition per serving
561 kJ
Energy (kJ)
135 kcal
Energy (kcal)
10.4 g
Fat
6.3 g
Carbohydrate
5.3 g
Total Sugars
4 g
Protein
1.5 g
Fibre (NSP)
2.4 mg
Sodium
0.01 g
Salt
Micronutrient
Potassium 166 mg
Phosphorus 106 mg
Magnesium 56.9 mg
Calcium 43.7 mg
Folate 8.8 µg
Vitamin E (alpha-TE) 3.7 mg
Chloride 3.2 mg
Choline 2 mg
Iron 0.825 mg
Vitamin A (RE) 0.806 µg
Zinc 0.725 mg
Niacin (B3) 0.587 mg
Selenium 0.461 µg
Manganese 0.326 mg
Copper 0.263 mg
Vitamin K 0.114 µg
Riboflavin (B2) 0.099 mg
Pantothenic Acid (B5) 0.066 mg
Thiamin (B1) 0.034 mg
Vitamin B6 0.024 mg
Niacin equivalents (NE) 0.006 mg
Minerals
Iodine 0.363 µg
Fatty acids
Monounsaturated fat 1.3 g
Polyunsaturated fat (PUFA) 0.473 g
Saturated fat 0.159 g
Sugars (breakdown)
Sucrose 2.9 g
Fructose 1.3 g
Glucose (dextrose) 1.1 g
Lipids
Cholesterol 0.225 mg
Carbohydrate (breakdown)
Starch 0.587 g
Amino acids
Glutamic acid 0.278 g
Aspartic acid 0.113 g
Arginine 0.104 g
Leucine 0.066 g
Glycine 0.062 g
Phenylalanine 0.052 g
Alanine 0.044 g
Proline 0.042 g
Valine 0.041 g
Serine 0.04 g
Isoleucine 0.035 g
Threonine 0.029 g
Tyrosine 0.029 g
Lysine 0.024 g
Histidine 0.024 g
Tryptophan 0.007 g
Methionine 0.007 g
Proximate
Water 1.2 g
Vitamins
Biotin (Vitamin B7) 10.3 µg
Retinol (vitamin A) 0.563 µg
Fats & Fatty Acids
Omega-6 (Linoleic acid) 0.472 g

Nutritional values calculated from Nutriofia food database per serving. Actual values may vary based on preparation method.