Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Chocolate Caramel Hobnob Biscuits [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

A baked nutty biscuit base smothered with a sweet caramel and coated with a raw chocolate…You wouldn’t guess these were kinda-good-for-you treats!

Chocolate Caramel Hobnob Biscuits [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan


To Make the Biscuit Base: 

  • 5 1/4-ounces gluten-free rolled oats
  • 1 3/4-ounces tiger nut flour
  • 2 tablespoons maple syrup
  • Pinch of salt
  • 1/2 teaspoon vanilla extract

To Make the Caramel: 

  • 6-ounces Medjool dates pitted
  • 1 tablespoon tahini
  • 2 tablespoons almond milk
  • Pinch of salt

To Make the Chocolate Topping: 

  • 2 tablespoons coconut oil
  • 2 tablespoons cashew butter
  • 4 tablespoons maple syrup
  • 5 tablespoons cacao or cocoa powder


  1. Preheat the oven to 355°F and grease and line a large baking sheet.
  2. Place 3/4 of the oats in a blender and blend up to form a flour. Tip into a bowl then mix together the remaining biscuit ingredients and stir to combine – the mixture should stick together slightly. Divide into 6 balls then use your fingers to shape into biscuit shapes on the baking tray. Keep them quite thick – you want a substantial base!
  3. Bake for about 15 minutes until golden, then leave to cool (they will firm up while cooling) on the tray.
  4. Meanwhile, make the caramel – simply place the dates, tahini, almond milk, and salt in a blender and blend until thick and smooth.
  5. Keep this in a container in the fridge until needed (this can be made ahead and kept for 1 week chilled).
  6. When your biscuits have cooled completely, spread a generous layer on top of each biscuit to cover. Repeat with all biscuits, leaving them on the wire rack.
  7. Now make the chocolate topping – gently heat the cashew butter, coconut oil, and maple syrup in a small pan. Remove from the heat and whisk in the cacao powder until smooth.
  8. Carefully spoon over some chocolate sauce over each biscuit to cover the layer of caramel. Make sure it goes down the sides too to cover the biscuits (if you wish!). Leave them to set for at least 2 hours…then you’re ready to enjoy!





Indulgent but innocent recipes that are gluten, dairy, and refined sugar-free. A music loving, health food obsessed, fitness focused Manchester-based freelancer and blogger. My name’s Pamela (SpamellaB) and I work with brands in the health food industry doing recipe creation, content writing and social media. I have a passion for creating indulgent but innocent recipes that are gluten, dairy, and refined sugar-free. Usually found in the kitchen, outdoors, in the hot yoga studio or at a festival/gig.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Lemon Meringue Cookies [Vegan, Gluten-Free]

Fresh Fruit Tart With Lemon Cream [Vegan]

Peach and Lemongrass Shrub [Vegan, Gluten-Free]

Peach and Lemongrass Shrub

BBQ Chickpea Sliders With Pineapple Slaw [Vegan]

Vegan BBQ Chickpea Sliders With Pineapple Slaw

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Chocolate Caramel Hobnob Biscuits [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×