It was a challenge I wanted to try, namely to bake Vegan chocolate biscuits because on one of my trips I tasted a vegan biscuit that really bewitched me. After many trials, I have finally arrived at a version that the whole family loves, but beware that vegan does not mean low-calorie and low-carbohydrate!
So let’s enjoy these biscuits, but in moderation, also because it’s hard to stop once you’ve tasted them! Other biscuits? Try these Coffee flavoured ones.
Vegan chocolate biscuits
62.28g carbohydrates per 100g
Ingredients
- 100g fine corn flour*
- 100g fat emulsion (with Zero butter)*
- 80g dark chocolate*
- 75g teff flour*
- 75g sugar
- 65g Moscovado sugar
- 60g hazelnuts
- 40g water
- 30g bitter cocoa*
- 7g soy lecithin*
- 4g baking powder*
- 1 vanilla pod
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation of Vegan chocolate biscuits
- Start by chopping the hazelnuts to a flour-like powder; then chop the dark chocolate; prepare an emulsion with water and soy lecithin.
- Whip the plant butter with the sugars and add all the other ingredients until you obtain a firm dough; cover it with cling film and place in the refrigerator about 30 minutes.
- When the time has elapsed, take the mixture and form small balls of 40g each; arrange them on a baking tin covered with parchment paper at a distance of 5cm; finally, place in the refrigerator for another 30 minutes.
- The last step is to bake your chocolate balls in a static oven preheated to 180°C for 15 minutes. You can decorate each ball with 1 hazelnut before baking.
- Once baked, let the sweets cool and serve.
Version with gluten of Vegan chocolate biscuits
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.
