It's easy to substitute the ubiquitous refined ingredients for more wholesome options that make equally yummy and healthy afghans.

Makes 16
1 c almond meal
1 c buckwheat flour
4 tbsp cocoa or cacao powder
1/3 c coconut oil
1/4 c honey, rice syrup or maple syrup
3 tbsp coconut sugar
1 tsp baking powder
1 c gluten-free cornflakes (no added sugar)

For the icing:
60g dark chocolate (I used Whittaker's 72%)
3 tbsp non-dairy milk
1 tbsp honey, rice syrup or maple syrup
1/2 tsp vanilla extract
pinch salt
desiccated, flaked or threaded coconut or walnuts

Preheat the oven to 180C. Line a baking tray with baking paper.
Put all the ingredients in a food processor and blitz until combined. If the mixture is too dry add a bit more coconut oil. If too wet add more almond meal or flour.
Roll into small balls and flatten out on the baking tray.
Bake for 10-12 minutes, rotating the tray halfway. Careful that they don't burn on the edges.
Leave on the tray for 10 min to cool then transfer to a wire rack to cool completely.
Make the icing by breaking the chocolate up and putting in a small bowl. Heat the milk, sweetener, vanilla and salt in a small saucepan till steaming hot. Pour over the chocolate and stir until melted and mixed thoroughly.
Once the biscuits are cooled, ice them and sprinkle with coconut or walnuts.