Triple Chocolate Chip Biscuits

I've found vegan white chocolate! It's an organic rice milk white chocolate made by BonVita. They also make plain rice milk chocolate. White chocolate has always been my favourite, though. Having discovered all these chocolates, I decide to put them to good use and make triple chocolate biscuits. For the dark chocolate, I got some of my favourite stuff, 70% Green & Black's.


To turn them into chocolate chips, I chopped them all up. Here's a shot of my mound of chocolate.


I adapted a recipe Adele looked up for me for the biscuits. I simply replaced the egg with 1/4 cup of soy yoghurt and 1/4 cup of soy milk. I also turned the 1 1/4 cup of sugar listed into a 1/4 cup. The biscuits were very nice and plenty sweet, so I don't think you need it at all.

I used all whole wheat flour. This was tasty, but I think I could make the biscuits prettier with plain flour. So I'd like to try that next time.


Triple Chocolate Chip Biscuits (makes 9 large ones or about double for small ones):

1/2 cup and 1 tbsp (125 g) of plant-based butter
1 1/4 cup of all-purpose flour
1/4 cup of brown sugar
1/4 cup of soy yoghurt, preferably vanilla-flavoured
1/4 cup of soy milk
1 tsp of vanilla essence
1 tsp of baking powder
1/2 cup chopped white chocolate
1/2 cup chopped milk chocolate
1/2 cup chopped dark chocolate

Pre-heat your oven to 180 C. Beat together butter, sugar, soy yoghurt, soy milk and vanilla essence. Sift together flour and baking powder. Add to the butter and sugar mixture and fold in chocolate.

Drop on a baking sheet in tablespoons or teaspoons, depending on how big you want them. Leave a generous amount of space between the spoonfuls.

Bake for 10-15 mins. Allow to cool until the chocolate has become solid again.