Vegan Dutch Stroopwafel Bites with Creamy Almond Filling
Experience the taste of traditional Dutch stroopwafels in a vegan-friendly version with this easy recipe for Vegan Dutch Stroopwafel Bites filled with creamy almond butter and sweet syrup. Enjoy as a snack or dessert, and indulge in the mouthfeel, aroma, and plating appeal of these scrumptious treats.
Allergens
N/A
Ingredients
- 2 cups all
- purpose flour 1 cup coconut sugar 1/2 cup brown sugar, packed 1/2 cup coconut oil, melted 1/4 cup maple syrup 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp baking powder Pinch of salt 3 tbsp almond butter, unsalted Non
- dairy milk, for brushing
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin and set aside. In a large bowl, whisk together the flour, coconut sugar, brown sugar, cinnamon, nutmeg, baking powder, and salt. Add the melted coconut oil and maple syrup, stirring until well combined. Roll the dough into 24 small balls and place them into the greased mini muffin tin. Press each ball flat and make a small indentation in the center of each to create a pocket for the almond butter filling. Bake the wafels for 10 12 minutes, or until they are lightly golden. Remove from the oven and allow them to cool for a few minutes before carefully removing them from the tin. Once cooled, warm up the almond butter slightly and pipe it into each wafel's indentation. Set aside.
Chef’s Insight
The warm spices and caramelized sugar create an irresistible aroma that will have you reaching for more stroopwafel bites.
Notes
The wafels can be made gluten-free by using a gluten-free all-purpose flour blend.