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Recipe by Lauren at Healthy n’ Happy

Enjoy these Chocolate Digestive Biscuits completely sugar-free AND vegan! While your usual Chocolate biscuits might be loaded with sugar, these Chocolate Digestive Biscuits can be enjoyed completely guilt-free! Get baking and let us know what you think below!

  • Serves: 14
  • Prep: 10 minutes
  • Cook: 25 minutes
Chocolate Digestive Biscuits

Recipe by Lauren at Healthy n’ Happy

Enjoy these Chocolate Digestive Biscuits completely sugar-free AND vegan! While your usual Chocolate biscuits might be loaded with sugar, these Chocolate Digestive Biscuits can be enjoyed completely guilt-free! Get baking and let us know what you think below!

  • Serves: 14
  • Prep: 10 minutes
  • Cook: 25 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

Biscuits

  • 100g whole wheat plain flour
  • 75g plain flour
  • 40g Natvia
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 80g vegan butter
  • 1-2 tablespoons soy milk or preferred non-dairy milk

Chocolate Topping

  • 70g sugar-free chocolate
  • 5g coconut oil

METHOD

  1. Preheat oven to 170°C / 338°F fan forced and line two baking trays with grease proof paper.
  2. In a medium sized mixing bowl, mix together the flours, Natvia, baking powder and salt. Rub in the butter using your fingertips. Using your hands, mix in 1 tablespoon of the milk at a time, until it creates a soft dough. I only needed 1 ½ tablespoons.
  3. Form the dough into a ball and place on an extra piece of grease proof paper. Roll it out to an even 1cm / ⅛inch thick. Using a 6cm /2.5inch cookie cutter, cut out as many circles as you can, placing them 3cm / 1inch apart on the baking trays. Reroll the dough scraps and continue cutting until you have no more dough.
  4. Bake in the oven for 20-25 minutes or until the edges are lightly golden. Remove and leave to cool completely on the tray.
  5. Melt the chocolate and coconut oil in a double boiler and spread over the tops of the cooled biscuits.
  6. Leave to set or enjoy as is.

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