Celebrate Your Sweet Tooth Naturally With My Chocolate Biscuits
Imagine a crunchy chocolate biscuit that hides a creamy, rich filling that explodes with chocolate flavours with every bite you take. That’s the type of chocolate biscuit we are making today together!
I started with the idea of making biscuits with an epic filling inside, but by the end of this whole baking adventure, the biscuits looked more like cake sandwiches; nevertheless, they were absolutely amazing!
A Couple Of Words On The Key Ingredients For These Chocolate Biscuits
I started off by making the creamy filling, which essentially could be used as a frosting as well. To get that rich chocolate flavour, I used pure cacao paste. If you can’t get hold of cacao paste, you can use dark chocolate, just make sure you use a high-quality chocolate without any weird ingredients.
Cacao paste has zero sweetness, I had to use cacao sugar. Now, if you are new to wholefood and don’t know what sugars are good for you, I have a blog on the sugar that I use in my kitchen, and another blog on healthy sugar alternatives to use in sweets and desserts.
What makes this chocolate filling really sublime?
Is its creaminess, which I get from coconut cream. The brand that I found to work really well with this recipe is Kara. For some reason, it keeps this cream really well together, which doesn’t happen when I use other brands.
The batter for these chocolate biscuits aka cake sandwiches is pretty simple. For the dry ingredients, I used spelt flour, cacao powder, powdered coconut sugar, baking powder and baking soda as raising agents, and just a pinch of salt to bring out all the flavours.
To blend all of these together, I used coconut milk, a bit of vanilla, and neutral cooking oil like coconut or macadamia. And that’s it! The hardest part about making the batter for these chocolate biscuits is to get rid of all the lumps.
Chocolate Biscuits Recipe!
For the Cream Filling:
- 250 mls Coconut Cream
- 2-3 Tbsp Coconut Sugar
- 170 grams Cacao Paste, melted
For the Biscuits:
- 200 grams Coconut Sugar, powdered
- 175 grams Spelt Flour
- 50 grams Cacao Powder
- 1 tsp Bob’s Red Mill Baking Powder
- ½ tsp Bob’s Red Mill Baking Soda
- 250 mls Coconut Milk, or any plant milk of your choice
- 90 mls Coconut or Macadamia Oil
- ¼ tsp Vanilla Extract
- A pinch of Salt
- 1 cup #FULFILMENT
Preheat your oven at 350F/175C.
Line two baking trays with baking paper and set aside.
To prepare the cream filling:
- Add the coconut cream and sugar to your food processor and blend.
- As it’s blending, gradually pour in the melted cacao paste.
- Transfer the cream to a container and keep it in the fridge to set.
To prepare the biscuits:
- Add the dry ingredients to a bowl and mix to combine.
- Pour the wet ingredients in a separate bowl, whisk to combine and gradually add them to the dry ingredients.
- Stir until all the ingredients are well combined and there are no lumps in the batter.
- Add just a pinch of salt and stir to combine.
- Fill a piping bag with the biscuit batter and shape the batter into disc-like biscuits directly onto the lined trays.
- Bake the biscuits in the preheated oven for 10-15 minutes.
- When the biscuits are baked, transfer them onto a cooling rack and leave them to cool.
Assembling the biscuits:
- Spread a generous amount of the cream filling on half of the biscuits.
- Use the remaining half of the biscuits to top the biscuits with the cream filling.
Take a deep breath and enjoy!
Makes: 8-10 biscuits/cake sandwiches
Prep time: 15 mins
Baking time: 10-15 mins
Time to assemble: 10 mins
C, RSF, DF, VEG, V
As always, let me know in the comments on my YouTube channel how this recipe turned out for you. I’d really like to hear about your experience if you substituted the spelt flour with gluten-free one.
I’m a big fan of sweets and desserts and I collected some of my favourite recipes to celebrate your sweet tooth naturally in my online cooking classes, so if you liked these chocolate biscuits aka cake sandwiches, I hope to see you in my classes, too!
From my kitchen to yours,
Chef Cynthia Louise xx