How much of a mouthful is the title – Chocolate Cashew & Raspberry Heart Sandwich Biscuits?!
This recipe is sponsored by That Protein, who picked me as the winner of Best Vegan Blog in the Health Bloggers Community Awards 2017. I used the Blissful Brown Rice and Raw Cacao Super Protein, which exactly what it says in the name – brown rice protein and raw cacao powder, no added fillers or sugar. All of the That Protein powders are vegan and gluten free. Although, I decided to use spelt flour in this vegan chocolate biscuit recipe, so the whole recipe isn’t gluten-free.
Vegan chocolate biscuits
What makes this recipe special compared to other healthy and vegan biscuit recipes is that is has NO COCONUT OIL. Often coconut oil is used as a substitute for butter in vegan biscuits, but I find that sometimes the flavour of the coconut is quite overpowering. For example, once I tried to make another bloggers recipe for healthy HobNob biscuits, but all I could taste was the coconut oil – so it ended up being nothing like a HobNob! I have used cashew butter as the fat in this recipe to help the texture and taste of the biscuits. Also, even those these look like a jammy dodger, obviously these aren’t going to taste like one because they’re chocolate flavoured!
How to make jammy dodger biscuits
To get the proper shape I used one of these special Dexam Classic British Biscuit Cookie Cutters.
I got them as a present last Christmas, but to be honest I have only used them a handful of times to make Jammy Dodgers and Bourbon biscuits. So you can decide whether you want to buy them or to use a circle cutter and heart shaped cutter, which are more versatile and you could use them to make other biscuits or to cut fruit to decorate your breakfast bowl for Instagram. But it’s Valentine’s day next week so I was feeling in the mood to make heart shaped vegan biscuits!
For the raspberry jam I doubled this recipe.
- 3/4 tsp baking powder
- 1 tsp rasbperry jam per biscuit
- 1 tsp cashew butter per biscuit
Add the cashew butter and maple syrup to a pan. Heat on low and stir until they are combined and smell amazing! Then turn off the heat.
Sieve the spelt flour. You will probably have about 1/8 cup that doesn't fit through the sieve. You can pour this back into the bag or store in a separate container for when you're making a recipe that you would like more texture.
Combined the spelt flour with the rest of the dry ingredients and then mix into the pan of maple-cashew butter. It will start to look like the texture of crumble topping.
When you can't mix in the dry ingredients anymore then add the pant-based milk. The dough should then be smooth a stick together. Try not to add in any extra liquid otherwise the texture of the biscuits will turn out differently.
Wrap the dough in cling film and leave to chill in the fridge for 30 minutes. This will help the biscuits to keep their shape and not spread when you cook them.
Heat the oven to 180°c.
Roll out the dough to less than 1/2 cm thick. Make sure to try and get the biscuits thin, otherwise the biscuit to filling ratio won't be very good when you make the whole sandwich. Mine in the photo are a little bit thick still!
Cut out an equal number of parts to be the top (with a heart shaped hole) and bottom (no hole!). Then lay the cut out shapes on a tray lined with baking parchment. Make sure that the pieces aren't touching.
Bake for 12-15 minutes. The biscuits will harden further when you take them out of the oven.
Leave the biscuits to cool before you assembly them. To make each sandwich biscuit take a tsp of cashew butter and spread it on the base, followed by 1 tsp of jam. Then sandwich on the top. Use slightly less of the filling if it ends up squidging out of the sides.
Store in an air tight container.
I hope that you enjoyed this recipe.
What are your favoruite biscuits?