Crisp oat almond cocoa unleavened baked biscuits with a hint of bitter blackstrap molasses; Chocolate Digestives.
Dive into something crumbly and firm. And, hold tight.
This dish will topple any belief that vegan food can’t be enticing and heavenly.
- When you’re in a wholesome need of unprocessed digestives that’ll have you dunking for glory
- When you’re making a dessert that deserves a shrewd chocolate digestive base
- When you’re flouting with danger as you ravish your beau/belle with a night cap digestive
Chocolate Digestives was inspired when creating a Chocolate Torte. I had avoided shop bought digestives. Instead, wanted to make a divine version, knowing the ingredients that had gone in.
This chocolate biscuit is vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 150g oats
- 45g blanched almonds, ground
- 50g tapioca flour
- 50g cocoa powder
- 100g unrefined cane sugar
- ½ tsp baking soda
- ¼ tsp salt
- 50ml olive oil
- 50g coconut oil
- 1tbs blackstrap molasses
- Pre-heat oven to gas mark 180 Celsius degrees or if a convection oven to 160 Celsius degrees.
- In a high-speed blender, whizz the oats, almond and sugar until fine. Transfer to a large mixing bowl. Add in the tapioca flour, cocoa, baking soda and salt. Mix well with a spatula.
- Pour in the oils and blackstrap molasses. Use your hands to form a dough. Set aside in the fridge for 30 minutes.
- Line a large baking tray with parchment paper.
- Use a rolling pin to roll the dough between two sheets of parchment paper. Use a cutter to shape the biscuits. Use a palette knife to slide under the biscuit and gently transfer to the baking tray.
- Bake in the oven for 10 minutes. Set aside to cool.
- Serve at room temperature. Store in sealed container.