Vegan Almond and Hazelnut Chocolate Fingers

Chocolate coated anything is great. Chocolate coated strawberries: delicious. Chocolate coated pretzels: delightful. Chocolate coated tablecloths: messy but still great. These fingers are no exception. The whipped aquafaba makes a magnificent egg white substitute, and when combined with the gritty nut texture creates something quite special. To finish off, just add a big spoonful of chocolate to one end. The only thing left to do is decide whether to start eating on the chocolate end, or save it for your final bite. Decisions, decisions.


  • 9 tbs aquafaba (the liquid found in tinned chickpeas)
  • 250g almond meal
  • 100g hazelnut meal
  • 1/4 cup plain flour
  • 2/3 cup caster sugar
  • 1 tsp vanilla paste
  • 200g vegan chocolate


  • Preheat oven to approximately 165 degrees Celsius and line a baking tray with baking paper
  • Using a stand mixer, whip aquafaba until stiff peaks form (about 10 minutes). Take 10 minutes to comprehend how amazing aquafaba is, then set aside
  • In a medium sized bowl, combine almond meal, hazelnut meal, flour and sugar
  • Slowly add flour mixture and vanilla paste into whipped aquafaba and gentle fold
  • Once just combined, transfer mixture into large piping bag fitted with an open star tip
  • Pipe into long strips or whatever pattern you like, and bake in the oven for approximately 25 minutes
  • Remove fingers from oven and leave to cool while you melt the chocolate
  • Once fingers are cool, dip ends into chocolate and place into the fridge to set
  • Eat, eat and eat some more

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