Almond and Coconut Sugar Fingers

Chocolatey, creamy, rich and delicious - what more could you ask for?! This smoothie is all of those things, plus vegan, sugar free, gluten free and dairy free.


  • 2/3 cup aquafaba
  • 350g almond meal
  • 1/4 cup plain flour, sifted
  • 2/3 cup coconut sugar
  • 1 tsp vanilla essence
  • 200g vegan chocolate, melted

Instruction for biscuits

  • Preheat oven to 170 degrees Celsius and line a baking tray
  • Beat aquafaba for ten minutes, until thick, white and fluffy
  • Add almond meal, flour, sugar and essence
  • Gently fold to combine
  • Using a piping bag fitted with a nozzle of your choice, pipe batter onto baking tray in short strips
  • Bake for 20 minutes or until firm and lightly browned
  • Remove from oven and leave to cool

Instruction to serve

  • Dip each biscuit into chocolate and leave to set before serving

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