Nutty Vegan Chocolate Digestives

Nadia Chocolate, Cookies, dairy free, Desserts, gluten free, snack, Sweet Snacks, Vegan, Vegetarian Leave a Comment

Nutty vegan chocolate digestives made at home with easy to find ingredients. They can also easily be made gluten-free!

A homemade vegan digestive biscuit topped with a layer of chocolatey toasted almonds! These are essentially pimped up digestives. So if you’re a fan of chocolate digestives, you definitely need to give these a try!

Dark chocolate Digestives are my go to biscuit and I often make my own at home because they’re so easy to make and I think everything tastes better when it’s homemade. So I decided to make a fancier version with toasted flaked almonds in the chocolate topping. The almond chocolate layer really makes them feel so decadent – like the biscuits you would spend a lot of money on in fancy tea shops. In fact they would also make a really nice edible gift for someone special who likes their biccies.

You could top them with any nut you prefer, or if you have a nut-allergy you can leave out the nuts completely and serve them up as chocolate digestives.

I love using oats to make biscuits. They’re perfect to get that crunchy texture whilst also making them slightly healthier than your regular digestives. You can also make them gluten-free by using gluten-free oats if you’re coeliac/have a gluten sensitivity or you’re making them for someone who does.

Are you a chocolate digestive fan?

Nutty Vegan Chocolate Digestives

Makes 9-10 biscuits

Ingredients

For the Digestives
110g (1 cup) ground oats
1/4 tsp salt
1/2 tsp baking powder
2 tbsp brown or white sugar
2 tbsp maple syrup
2 tbsp coconut oil, melted
1.5 tbsp plant milk

For the topping
120g dark chocolate, melted
60g flaked almonds

Method
Preheat your oven to 180C/160C fan.
mix the oats, sugar, baking powder and salt in a bowl, then pour in the oil, milk and maple syrup. Mix to create a dough (if the dough is too soft, place in the fridge for 15-20 minutes).
Roll out between 2 sheets of baking paper, then use a round cookie cutter to cut out the biscuits.
Arrange on a baking tray and bake for 15-20 minutes until golden brown. Leave to cool completely.
In the meantime dry toast the almonds in a pan for a few minutes until they brown sightly. Set to one side to cool.
Melt the dark chocolate in the microwave, then fold in the toasted almonds until fully coated.
Once the biscuits have cooled, top each with some of the almond chocolate mixture, then place in the fridge for 5-10 minutes to allow the chocolate to set.
Store in an air-tight container at room temperature.

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