Nutty vegan chocolate digestives made at home with easy to find ingredients. They can also easily be made gluten-free!
A homemade vegan digestive biscuit topped with a layer of chocolatey toasted almonds! These are essentially pimped up digestives. So if you’re a fan of chocolate digestives, you definitely need to give these a try!
Dark chocolate Digestives are my go to biscuit and I often make my own at home because they’re so easy to make and I think everything tastes better when it’s homemade. So I decided to make a fancier version with toasted flaked almonds in the chocolate topping. The almond chocolate layer really makes them feel so decadent – like the biscuits you would spend a lot of money on in fancy tea shops. In fact they would also make a really nice edible gift for someone special who likes their biccies.
You could top them with any nut you prefer, or if you have a nut-allergy you can leave out the nuts completely and serve them up as chocolate digestives.
I love using oats to make biscuits. They’re perfect to get that crunchy texture whilst also making them slightly healthier than your regular digestives. You can also make them gluten-free by using gluten-free oats if you’re coeliac/have a gluten sensitivity or you’re making them for someone who does.
Why you need to try these nutty vegan chocolate digestives:
- They’re easy to make
- Vegan
- Can be made gluten-free
- Adjustable
- The biscuits are super crunchy
- Topped with a delicious crunchy chocolate layer
- You only need a handful of ingredients to make them
- They’re a unique way to make and enjoy chocolate Digestives!
Are you a chocolate digestive fan?

Nutty Vegan Chocolate Digestives
Ingredients
For the digestives
- 110g oat flour*
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2 tbsp brown or white sugar**
- 2 tbsp maple syrup***
- 2 tbsp coconut oil
- 1 1/2 tbsp almond milk
For the topping
- 100g dark chocolate
- 45g almonds
Instructions
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Preheat your oven to 180C/160C fan.
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Mix the oats, sugar, baking powder and salt in a bowl, then pour in the oil, milk and maple syrup. Mix to create a dough (if the dough is too soft, place in the fridge for 15-20 minutes).
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Roll out between 2 sheets of baking paper, then use a round cookie cutter to cut out the biscuits.
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Arrange on a baking tray and bake for 15-20 minutes until golden brown. Leave to cool completely.
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In the meantime dry toast the almonds in a pan for a few minutes until they brown sightly. Set to one side to cool.
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Melt the dark chocolate in the microwave, then fold in the toasted almonds until fully coated.
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Once the biscuits have cooled, top each with some of the almond chocolate mixture, then place in the fridge for 5-10 minutes to allow the chocolate to set.
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Store in an air-tight container at room temperature.
Notes
** Any granulated sweetener will work.
*** Other liquid sweeteners like honey, agave, etc. will work.
Nutrition
Calories: 175kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 0.3mgSodium: 88mgPotassium: 155mgFiber: 2gSugar: 8gVitamin A: 4IUCalcium: 45mgIron: 2mg