Vegan Afghan Biscuits


SAFE has teamed up with the Vegan Bake Sale to celebrate their 10th anniversary. Over the years bakers around the world have raised money for animal charities of their choice and this year, between 15-30th of April, SAFE will be one of the chosen charities. SAFE aims to make significant improvements to the lives of animals by raising awareness, challenging cruel practices, changing attitudes and fostering compassion so that they are no longer exploited or abused by humans. The Vegan Bake Sale is open to any group, commercial establishment or individual! You do not need to be part of a vegan or animal advocacy group to participate, as long as the treats and other materials do not contain animal products or promote the use of animals. We encourage you to get involved in this bake sale and make your own vegan treats to sell and help raise money for SAFE, a charity that we absolutely love.

I have created this vegan afghan recipe which is a twist on the traditional New Zealand biscuit. Growing up my Mum would often make afghans which were a favourite with my family. This recipe tastes like the real deal, only better. To make them vegan I have used coconut oil instead of butter, and 70% vegan dark chocolate instead of dairy chocolate. These afghans are rich, dense, crunchy and creamy. The simple ingredients and easy steps make these biscuits the perfect treat to make on a lazy Sunday. 

Enjoy, Lx 


15 mins


15 mins

Total time:

30 mins




1 ½ cups cornflakes
1 cup almond butter
1 cup whole wheat flour
1/3 cup coconut sugar
1/3 cup cocoa or cacao
¼ cup coconut oil, melted
¼ cup 70% dark chocolate (vegan)
10 walnuts


Preheat oven to 180 degrees fan bake and line a baking tray with non stick paper.
In a large bowl, combine the almond butter, flour, coconut sugar, cocoa, and coconut oil. Add the cornflakes and mix well. 
Shape the mixture into balls and place onto the lined tray, flatten with a fork.
Bake for 15 minutes or until firm. Cool on a wire rack.
While the biscuits are cooling, prepare the icing. Using a double boiler or microwave, melt the chocolate and spread a small amount over each biscuit. Top each afghan biscuit with a walnut.