Chocolate chunk and pistachio chocolate vegan biscuits
I made these biscuits (sorry no short witty name) last week.
I used this recipe from Joy the Baker and just substituted chopped pistachio nuts for the coated seeds. I used spelt flour; fruit sugar (1/2 cup) in place of the full cup of both types and coconut oil. I left my dough in the fridge overnight and made the cookies in the morning.
They were really yummy. Not crunchy but more cake like. And a good chocolate hit. I would, however, eat them all within a day. By day three they had become a bit stale in terms of texture.
I also made this tart. It was nothing special in fact it was quite an odd combo with a peanut butter crust based. It’s based on this savoury tart by Have Cake Will Travel which is so easy and versatile. It would probably taste a lot better with some sort of chocolate tart filling … It did look very pretty however.