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Our National Vegetarian Week Recipe – soft and crumbly chocolate biscuits!

Our National Vegetarian Week Recipe – soft and crumbly chocolate biscuits!

National Vegetarian Week is sadly coming to an end, but not without a delicious and indulgent recipe to keep your taste buds happy!

This is vegetarian (of course), dairy-free and can easily be made gluten-free for those who require it – just swap the plain flour for a gluten-free blend and add a tsp of Xanthan Gum.

This recipe is one of the easiest we have put together, but don’t let that fool you – it’s also one of the tastiest! This is a great one to whip up with little notice, and you will probably find you already have most of the ingredients somewhere in your cupboards!


150g plain flour
1 tsp baking powder
125g vegan butter
75g muscovado sugar
50ml date syrup
1 tsp vanilla extract
1 tbsp. cocoa powder
50g chocolate chips
1 pot of Pudology chocolate ganache


Preheat the oven to 180 degrees and line a baking tray with greaseproof paper. Mix the sugar and butter until thoroughly blended. In a separate bowl, blend the dry ingredients. Add the dry to the wet and combine until a dough is formed. Roll the dough into a sausage shape and wrap in cling film or tin foil, before leaving to cool in the fridge for 2 hours, or freezer for 30 minutes.

Once cooled, remove the dough and slice into six equal pieces. Roll each piece into a ball and place on the baking tray, before flattening with the palm of your hand so that it resembles a circular biscuit shape.

Bake in the oven for 20-25 minutes. Remove and leave to cool on a wire rack.
Once cooled, spread with Pudology chocolate ganache before devouring. You could also melt the Pud first and drizzle your biscuits in a decadent chocolate sauce.

Let us know what you think about this one! We love these biscuits and couldn’t’ resist eating the whole batch in less than an hour…oops!

Get in touch using the hashtag #Nationalvegetarianweek on Facebook, Twitter and Instagram.

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