Vegan Chocolate Biscuits

These biscuits are vegan, sugar free, dairy free and gluten free, and wonderfully chewy. You can substitute both the dates and the cashews for different fruits and nuts, too. Fair warning: you may eat the entire batch in one sitting.


  • 1 cup nuts of your choice
  • 1 cup shredded coconut
  • 1 tbs chia seeds
  • 1 tsp cinnamon
  • 1/2 tbs water (plus extra, if required)
  • 2 1/2 tbs rice malt syrup or sweetener of your choice (plus extra, if desired)
  • Extra coconut (optional)
  • Chocolate filling
  • 1 1/2 cups dried fruit of your choice (I use dates)
  • 1 1/2 tbs cacao
  • 4 tbs coconut cream
  • 1/4 tsp cinnamon
  • 2 tbs dessicated coconut (optional)
  • 2 tbs cacao nibs (optional)


  • Preheat oven to 180°C
  • Prepare baking tray by lining with baking paper
  • Blitz all biscuit ingredients in a food processor until sticky, and shape into small balls. Depending on the size, you should make about 20
  • Place balls onto baking tray and press down with a fork, so that cookies are no more than 2cm high (if they are too thick, once you sandwich them with the filling you'll have a monster biscuit)
  • Sprinkle biscuits with coconut if desired, and bake for 12 minutes or until lightly browned
  • Remove biscuits from tray once cooled, and organise pairs of similar size
  • For chocolate filling, soak dates for half an hour in small bowl. Blitz dried dates in food processor until the mixture starts to become smooth
  • Add cacao, coconut cream and cinnamon (if using) and process until smooth
  • Using a palette knife, spread chocolate mixture onto one biscuit from each pair, sprinkle with coconut or cacao (if using), and cover with remaining biscuit

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