Chocolate Biscuits (Vegan & Dairy-Free)
These vegan chocolate biscuits are crisp on the outside, tender in the center, and filled with a smooth chocolate-almond spread. Made with wholesome plant-based ingredients, they’re a rich, dairy-free treat perfect for tea time or gifting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 sandwich biscuits
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegan
Ingredients
- 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
- 150 g almond milk spread
- 3 tablespoons raw cacao powder
- 4 tablespoons maple syrup
Instructions
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a large bowl, mix spelt flour, coconut sugar, baking powder, and cacao powder until well combined.
- Add melted coconut oil, date syrup, and almond milk. Mix until a soft dough forms.
- Chill the dough in the refrigerator for 5 minutes to firm it slightly.
- On a lightly floured surface, gently roll the dough to about 1 cm thickness.
- Cut out biscuits using a biscuit cutter and place on the prepared tray.
- Bake for 15 minutes. Allow biscuits to cool completely on a wire rack.
- Meanwhile, mix almond milk spread, cacao powder, and maple syrup until smooth to make the filling. Chill until ready to use.
- Once biscuits are cool, sandwich a spoonful of filling between two biscuits. Press gently and serve.
Notes
- Substitute 25 g of flour with ground almonds for added nuttiness.
- For sweeter biscuits, add an extra tablespoon of coconut sugar.
- Add cinnamon or vanilla to the filling for extra flavor.
- Roll thinner (5–7 mm) for crispier biscuits; reduce bake time by 2 minutes.
Nutrition
- Serving Size: 1 sandwich biscuit
- Calories: 210
- Sugar: 12g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
