When I decided to run Vegan Month I set out to challenge myself to come up with a number of original Vegan recipes. I find it hard to perfect a recipe at the best of times, but get rid of a handful of the ingredients I’m used to working with and it becomes ten times harder!
I started by looking at some other blogs for some vegan inspo (Little Blog of Vegan, Madeleine Shaw and Naturally Ella are some of my faves) and I quickly discovered that a lot of vegan recipes ( and please don’t think this is a criticism) are also very focused on being ‘raw’ and ‘clean’ which adds yet another limitation to the ingredients you can use.
So I decided to make my first vegan recipe as close to the non-vegan original as possible – With real refined sugar and the works!
This recipe was made super easy with the help of Flora’s new Freedom Dairy Free Coconut and Almond Spread. It makes finding a butter substitute easy while also adding a great base of flavour to whatever it is you’re baking!
So give this recipe a go – you’ll be surprised how easy it is and also just how good it tastes!
Ingredients – makes about 20 biscuits
- 225g Flora Freedom Coconut and Almond Spread
- 100g Caster sugar
- 350g Plain Flour – plus extra for dusting
- Around 150g Dark Chocolate (most dark chocolate is vegan but not all carry a vegan trademark. I used Madecasse Toasted Coconut 70% Dark Choc as it gives an extra crunch!)
- Desiccated Coconut to sprinkle
- Preheat the oven to 180°C
- Cream the Flora spread together with the sugar.
- Sieve in the flower and combine into the wet mix to make a paste, and then finally a ball of dough. You may need to get your hands in to finish it off!
- Flour a cool surface and rolling pin and roll out the dough to around ½ cm thick – or thicker if you like! Cut into whatever shape you like.
- Arrange the cut outs on a baking sheet lines with grease proof paper.
- Bake the biscuits until lightly golden brown. This will be between 12-18 minutes depending on how thin you made them. Just keep an eye out!
- Set the biscuits aside on a wire rack to cool off fully.
- When the biscuits are cool, melt down your chocolate in the microwave (cheat alert!)
- It’s time to dip! I dipped just half of each round because I think it looks nice but it’s up to you!
- Sprinkle over some desiccated coconut onto the melted chocolate
- Leave to cool completely, preferably overnight.
Tip: Don’t put them in the fridge to cool, as this will cause the chocolate to become dull and lose its shine.