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


  • 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

  1. Start by chopping the hazelnuts to a flour-like powder; then chop the dark chocolate; prepare an emulsion with water and soy lecithin.
  2. 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.
  3. 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.


  1. 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.


  1. 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.