Vegan Nutella Biscuits
Indulge in the irresistible goodness of Vegan Nutella Biscuits—a plant-based twist on a classic treat that combines the crunch of buttery biscuits with the decadence of homemade vegan Nutella. Crafted with wholesome ingredients like coconut oil, maple syrup, and toasted hazelnuts, these biscuits boast a crisp, golden outer shell and a creamy, chocolate-hazelnut filling that’s entirely dairy-free. Perfectly balanced with hints of vanilla and a touch of cocoa, this recipe is ideal for snack time, dessert, or as a sweet gift. With just 25 minutes of prep time and pantry-friendly staples, these vegan biscuits are easy, versatile, and guaranteed to impress. Whether you’re looking for a crowd-pleasing vegan dessert or craving something chocolatey and nutty, this recipe will become your go-to indulgence.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 grams Coconut oil (solid state)
- 80 ml Maple syrup
- 1 teaspoon Vanilla extract
- 100 grams Hazelnuts
- 2 tablespoons Cocoa powder
- 3 tablespoons Powdered sugar
- 3 tablespoons Coconut milk
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the solid coconut oil into the dry ingredients and rub it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Stir in the maple syrup and vanilla extract until a dough forms. Be careful not to overwork the dough.
Roll the dough out on a lightly floured surface to about 1/4-inch thickness.
Using a round cookie cutter, cut the dough into circles and place them on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool completely on a wire rack.
While the biscuits are cooling, prepare the vegan Nutella filling: Heat a pan over medium heat and toast the hazelnuts for about 5 minutes until golden brown. Allow them to cool, then rub off the skins using a clean towel.
Transfer the hazelnuts to a food processor and process until a smooth and creamy nut butter forms, about 5 minutes, scraping down the sides as necessary.
Add the cocoa powder, powdered sugar, and coconut milk to the hazelnut butter, blending until smooth and spreadable.
Once the biscuits are cooled, spread the vegan Nutella on the flat side of a biscuit and sandwich it with another biscuit. Repeat for all biscuits.
Serve the vegan Nutella biscuits immediately or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1649 mg | 72% | |
| Total Carbohydrate | 276.0 g | 100% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 100.5 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
