These vegan sandwich biscuits offer a beautifully simple combination of crisp, thin oat biscuits and a smooth, rich chocolate cream filling.
The biscuit dough is made from finely ground oats and coconut cream, creating a soft dough that bakes into delicate, lightly crisp biscuits with a subtle, natural flavour. The use of the Eiravee Sweet Blend provides a gentle sweetness without added sugar, allowing the other flavours to remain clean and balanced.
The filling is a smooth ganache-style cream made from coconut cream and dark chocolate, resulting in a rich, velvety texture with a deep chocolate flavour. A touch of sweetness enhances the overall balance without overpowering the natural intensity of the chocolate.
Once assembled, the biscuits soften slightly as they rest, creating a pleasant contrast between the delicate biscuit layers and the creamy centre. The result is an elegant, well-balanced treat that feels both light and satisfying.
For the biscuits
- 200 g ground gluten-free oats (finely ground from gluten-free rolled oats, using a coffee grinder or high-speed blender)
- 200 ml coconut cream
- 2 tbsp Eiravee Sweet Blend (recipe in here)
- 1 pinch salt
- 1 tsp vanilla extract
For the chocolate cream
- 200 ml coconut cream
- 130 g dark chocolate (min 85%)
- 1tsp Eiravee Sweet Blend
- 1 pinch salt
Prepare the biscuit dough
In a bowl, combine the finely ground oats, coconut cream, sweetener, salt and vanilla extract. Mix until a smooth dough forms.
Cover and refrigerate for approximately 60 minutes to allow the dough to firm up.
Prepare the chocolate cream
Place the coconut cream, dark chocolate and salt in a heatproof bowl set over a pan of gently simmering water (bain-marie). Stir until smooth and fully melted.
Allow the cream to cool, then transfer to the refrigerator until thickened to a pipeable consistency.
Shape and bake the biscuits
Roll out the chilled dough between two sheets of baking paper to a thickness of approximately 2–3 mm.
Cut into biscuits and place onto a baking tray lined with baking paper.
Bake in a preheated oven at 180°C (conventional, top and bottom heat) for 12–13 minutes, until set.
Allow the biscuits to cool completely.
Assemble
Transfer the chocolate cream into a piping bag and pipe small mounds onto half of the biscuits.
Top with the remaining biscuits to form sandwich cookies.
Chilling the dough is important, as it makes it easier to roll thinly and evenly.
The biscuits will crisp up as they cool and soften slightly once filled.
If the chocolate cream becomes too firm, allow it to sit briefly at room temperature before piping.
Store in the refrigerator and bring to room temperature before serving for the best texture.
Nutritional values per piece
Energy (Kcal): 194
Fat: 13.1 g
Protein: 4.1 g
Carbohydrates: 13.1 g
of which sugars: 2.2 g
Fibre: 2.9 g
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
Nutritional values are calculated without polyols. This recipe uses a fibre-based flour alternative and a sugar-free sweetener blend, which may be metabolised differently compared to traditional sugar and flour. Individual responses may vary.
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