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Ingredients
Scale
- 1 ¼ cups (155g) all-purpose flour, spooned and leveled
- ½ cup (115g) vegan block butter, room temperature
- ¾ cup (90g) powdered sugar / icing sugar
- ⅓ cup (30g) natural cocoa powder
- ¼ teaspoon baking powder
- 1 tablespoon (20g) liquid malt extract
- Pinch of salt (if using unsalted butter)
- ⅓ cup (75g) vegan block butter, room temperature
- 1 ¼ cups (150g) powdered sugar / icing sugar
- 1 tablespoon (20g) liquid malt extract
- 2 teaspoons (5g) natural cocoa powder
- 1 teaspoon vanilla extract (optional)
- Pinch of salt (if using unsalted butter)
- 200g-300g vegan-friendly chocolate (e.g., vegan milk chocolate or semi-sweet dark chocolate)
- 1 tablespoon neutral flavored oil, if needed (e.g., coconut, vegetable)
Instructions
- Preheat oven to 180°C (350°F) and line two baking trays with parchment paper.
- Combine biscuit ingredients in a food processor until crumbly. Adjust with milk or flour as needed.
- Roll out the dough to 4mm thick, cut into rectangles, and bake for 13-15 minutes. Cool completely.
- Whip filling ingredients until light and fluffy. Adjust consistency if needed.
- Spread filling on half of the biscuits, top with remaining biscuits, and chill for 1 hour.
- Melt chocolate, dip sandwiches, and set on a lined tray for 30 minutes.
Notes
Store in an airtight container at room temperature for 1-2 days.
Refrigerate for up to 2 weeks for longer freshness.
Freeze for up to 1 month, but be mindful of chocolate bloom.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 120
- Sugar: 7
- Sodium: 50
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 1
- Cholesterol: 0