1 jar La Vida Vegan dark chocolate spread
270 g flour
150 g sugar
1 sachet vanilla sugar
90 g banana
1 lemon, grated
3 egg substitute (from Orgran or Flavour)
90 g almonds with husk
1 tsp salt
1 tsp baking powder


  1. Line a baking tray with baking paper and preheat the oven to 150°C.
  2. Mix the flour, sugar, vanilla sugar, salt and baking powder in a bowl.
  3. Prepare the egg substitute according to instructions on the packet.
  4. Mash the banana and add it to the egg substitute along with the lemon juice.
  5. Add this mixture to the bowl of dry ingredients.
  6. Knead briefly to form a cohesive dough, then add the almonds.
  7. Mix until the almonds are nicely distributed through the dough.
  8. Divide the dough into two equal portions and make two long, slightly flat slices and place on the baking sheet.
  9. Make sure they are not too close together they will still flow slightly.
  10. Bake the cakes for 30 to 40 minutes, until slightly brown and completely cooked.
  11. Remove them from the oven and cut thick slices of 1cm to 1½cm.
  12. Place these back on the baking tray and bake in the oven for another 10 minutes.
  13. Then turn off the oven and open the door and let them cool completely.
  14. Serve the biscottis with La Vida Vegan dark chocolate spread.