Oat Sandwich Biscuits with Chocolate Cream

For the chocolate cream

• 250 ml coconut cream
• 180 g dark chocolate (85%)
• a pinch of salt
• 2 tbsp Eiravee Sweet Blend
• 1 cap rum flavouring

For the vanilla biscuits

• 200 g ground gluten-free oats (finely ground from gluten-free rolled oats, using a coffee grinder or high-speed blender)
• 1 medium egg
• 50 g unsalted plant-based butter
• 80 ml plant milk
• 2 tbsp Eiravee Sweet Blend
• 1 tsp baking powder
• 1 tsp vanilla
• a pinch of salt

For the cocoa biscuits

• 200 g ground gluten-free oats (finely ground from gluten-free rolled oats, using a coffee grinder or high-speed blender)
• 1 medium egg
• 50 g melted dark chocolate (85%)
• 80 ml plant milk
• 2 tbsp Eiravee Sweet Blend
• 1 tsp baking powder
• 1 tsp cocoa powder
• a pinch of salt

Prepare the chocolate cream

Place the coconut cream, dark chocolate, sweetener, salt and rum flavouring in a heatproof bowl set over a pan of gently simmering water (or melt in the microwave on low power). Stir until smooth and fully combined.

Allow to cool slightly, then transfer to the refrigerator for 60–120 minutes, until the cream thickens to a spreadable consistency.

Prepare the vanilla biscuit dough

In a bowl, combine the finely ground oats, baking powder, sweetener and salt.

Rub in the cold plant-based butter (or butter) until the mixture resembles fine crumbs. Add the egg, plant milk and vanilla, then mix until a soft dough forms.

Cover and refrigerate for approximately 2 hours to firm up, making the dough easier to roll and shape.

Prepare the cocoa biscuit dough

In a bowl, combine the finely ground oats, baking powder, sweetener, cocoa powder and salt.

Add the melted dark chocolate, egg and plant milk, then mix until a soft, cohesive dough forms.

Cover and refrigerate for approximately 2 hours to allow the dough to firm up.

Shape and bake the biscuits

Roll each dough between two sheets of baking paper to a thickness of approximately 3–4 mm.

Cut out the biscuits and place them onto a baking tray lined with baking paper.

Bake in a preheated oven at 180°C (conventional, top and bottom heat) for around 20 minutes, until lightly set and just beginning to turn golden.

Allow the biscuits to cool completely on a wire rack.

Assemble

Once fully cooled, pipe or spread the chocolate cream onto one biscuit and sandwich with another.

For best texture, allow the assembled biscuits to rest briefly in the refrigerator before serving.

Chilling the dough is important, as it makes rolling and shaping significantly easier.

The biscuits will firm up as they cool, and soften slightly once filled.

The chocolate cream should be thick but spreadable — if too firm, allow it to sit at room temperature briefly before assembling.

Store the finished biscuits in the refrigerator and allow them to come to room temperature before serving for the best texture.