“Exquisite Vegan Chinese Almond Custard Mooncakes”

Allergens

Tree nuts (almonds)

Ingredients

• 2 cups all
• purpose flour 1 cup vegan butter, cold and cubed 1/4 teaspoon salt 3
• 5 tablespoons ice water 1 cup almond meal 1/2 cup coconut cream 1/2 cup maple syrup 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1/4 teaspoon salt

Instructions

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed vegan butter, and use a pastry cutter or your fingers to mix until the mixture forms coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, until the dough comes together.
4. Wrap in plastic wrap and refrigerate for 1 hour.
5. In another bowl, combine almond meal, coconut cream, maple syrup, vanilla extract, almond extract, and salt. Mix well to create the filling.
6. Divide the dough into two equal portions, and roll each portion out on a lightly floured surface.
7. Cut out 12 14 circles using a round cookie cutter or glass.
8. Place a spoonful of the almond custard filling in the center of half of the circles.
9. Wet the edges of the dough with water and wrap around the filling, sealing well.
10. Crimp the edges to seal the mooncakes completely.
11. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
12. Place the mooncakes on the prepared baking sheet, evenly spaced apart.
13. Bake for 20 25 minutes or until golden brown.
14. Allow to cool completely before serving.

Chef’s Insight

Use good quality vegan butter for the best flavor and texture.

Notes

This recipe can be made gluten-free by using a gluten-free flour mix.