These rich chocolate biscuits are crisp on the outside, tender in the middle, and sandwiched with a smooth chocolate-almond filling. Made with simple plant-based ingredients, they deliver deep cocoa flavor while staying completely vegan and dairy-free—perfect for sharing with family or enjoying as an indulgent treat with tea or coffee.

Why You’ll Love This Recipe

These biscuits are easy to prepare, naturally dairy-free, and packed with chocolate flavor. The dough comes together quickly, the filling is silky and decadent, and the finished biscuits feel special without requiring complicated steps. They’re ideal for make-ahead baking, special occasions, or whenever a chocolate craving hits.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the biscuits
225 g white spelt flour
125 g coconut oil, melted
75 g raw cacao powder
1 teaspoon baking powder
125 g coconut sugar
2 tablespoons date syrup
1 tablespoon almond milk

For the filling
150 g almond milk spread
3 tablespoons raw cacao powder
4 tablespoons maple syrup

Directions

1. In a large bowl, combine the white spelt flour, coconut sugar, baking powder, and raw cacao powder. Mix thoroughly to ensure the dry ingredients are evenly distributed.
2. Add the melted coconut oil, almond milk, and date syrup to the bowl. Mix until a soft dough forms.
3. Chill the dough in the refrigerator for 5 minutes to make it easier to handle.
4. Lightly flour a work surface and rolling pin. Roll out the dough to about 1 cm thickness, handling gently to prevent cracking.
5. Cut out biscuits using a biscuit cutter and place them on a lined baking tray.
6. Bake in a preheated oven at 180°C for 15 minutes. Remove from the oven and allow the biscuits to cool completely.
7. While the biscuits cool, prepare the filling by mixing the almond milk spread, maple syrup, and raw cacao powder until smooth. Chill the filling until ready to use.
8. Once the biscuits are fully cooled, sandwich a spoonful of filling between two biscuits. Press gently and serve.

Servings and timing

Servings: 12 sandwich biscuits

Preparation time: 20 minutes
Chilling time: 5 minutes
Baking time: 15 minutes
Total time: approximately 40 minutes

Variations

For a nuttier flavor, replace 25 g of the spelt flour with finely ground almonds.
For a sweeter biscuit, add an extra tablespoon of coconut sugar to the dough.
For a flavored filling, mix a pinch of cinnamon or vanilla powder into the chocolate filling.
For thinner, crispier biscuits, roll the dough to 5–7 mm thickness and reduce baking time by 2 minutes.

Storage/Reheating

Store the assembled biscuits in an airtight container in the refrigerator for up to 5 days. For longer storage, keep unfilled biscuits at room temperature for up to 3 days and fill just before serving. These biscuits are best enjoyed at room temperature; simply remove them from the fridge 10 minutes before eating. Reheating is not recommended, as it can soften the filling too much.

FAQs

Can I use regular flour instead of spelt flour?

Yes, all-purpose wheat flour can be used in the same quantity, though the texture may be slightly less tender.

Is cacao powder the same as cocoa powder?

Cacao powder is less processed and has a deeper, slightly more bitter flavor, but cocoa powder can be used as a substitute.

Can I freeze these biscuits?

Yes, the unfilled biscuits freeze well for up to 2 months. Thaw at room temperature before filling.

What can I use instead of coconut sugar?

You can substitute light brown sugar or another unrefined sugar in equal amounts.

Can I make the dough ahead of time?

Yes, the dough can be wrapped and refrigerated for up to 24 hours before rolling and baking.

Why is my dough cracking when I roll it?

Spelt flour dough can be delicate. Rolling gently and lightly flouring the surface helps prevent cracking.

Can I use another plant-based milk?

Yes, oat milk or soy milk can replace almond milk without affecting the recipe.

How do I make the filling thicker?

Add an extra tablespoon of cacao powder or chill the filling longer before using.

Are these biscuits very sweet?

They have a balanced sweetness with a rich chocolate flavor, not overly sweet.

Can I make them without a sandwich filling?

Absolutely. The biscuits are delicious on their own as plain chocolate biscuits.

Conclusion

These vegan chocolate biscuits are a perfect blend of simplicity and indulgence. With wholesome ingredients, an easy method, and a luscious chocolate filling, they’re a reliable recipe you’ll return to again and again. Whether baked for guests or enjoyed as a personal treat, they deliver satisfying chocolate flavor in every bite.

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