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.
Why you need to try these nutty vegan chocolate digestives:
- They’re easy to make
- Can be made gluten-free
- The biscuits are super crunchy
- Topped with a delicious crunchy chocolate layer
- You only need a handful of ingredients to make them
- They’re a unique way to make and enjoy chocolate Digestives!
Are you a chocolate digestive fan?
Nutty Vegan Chocolate Digestives
For the digestives
- 110g oat flour*
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2 tbsp brown or white sugar**
- 2 tbsp maple syrup***
- 2 tbsp coconut oil
- 1 1/2 tbsp almond milk
For the topping
- 100g dark chocolate
- 45g almonds
- 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.
Can i have a recipe in Italian
You can copy and paste the instructions into Google translate 🙂
Can i use honey instead of sugar for the digestive?
Hi Amaal 🙂 You can substitute the sugar with another granulated sweetener. If you use honey instead of sugar there will be too much moisture and so you’ll will need to add more oat flour. Can’t give you the exact quantities since I haven’t tried it myself, but do let me know how they turn out if you try honey!
Can’t wait to make these!!
Let me know what you think once you’ve tried them 😀 x
Hi Nadia, these look amazing!! Do you think almond flour would work instead of oat flour? xx
Looks amazing but I can’t eat coconut. Any other oil possible than coconut or is it important for taste and consistency?
Hi Natalie 🙂 You can use butter/margarine/vegan butter alternative instead 🙂 Let me know what you think once you’ve tried the recipe 😀 x
Hi if I’m using butter instead of coconut oil it should be salter or unsalted ? Recipe calls for 2 tbsp coconut oil so it should be 2 tbsp butter ? Also can I use cooking oil also if not butter ?
Hi Preetika 🙂 You can substitute with equal quantities of butter, so 2 tbsp. Butter will work better than oil and I would recommend using unsalted as there’s salt added in the recipe.
Hi! 🙂 If I wanted to make it sweeter, do I just need to add more granulated sugar or do I need to adjust the maple syrup also for consistency purpose?
I would add more granulated sugar – if you add more maple the dough may end up being too wet. Let me know how you get on 😀