ARE MOONCAKES VEGAN RECIPES

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QUICK AND EASY: 2-INGREDIENT VEGAN MOONCAKES RECIPE - ALL ...



Quick and Easy: 2-Ingredient Vegan Mooncakes Recipe - All ... image

Provided by All Purpose Veggies

Categories     Dessert

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 3

4 Tbsp cashew butter (or peanut butter)
8-10 Tbsp coconut flour
180 g filling of choice

Steps:

  • Mix cashew butter and half of the coconut flour in a clean bowl
  • Add coconut flour, 1 Tablespoon at a time, until a soft but firm dough consistency is achieved
  • Divide dough into 6 equal pieces
  • Flatten each piece of dough into a disk, then stuff about 30g of filling inside
  • Use a mold to press the dough into mooncake shapes and set onto a clean parchment paper.
  • Bake in a preheated 350F oven for 12-15 minutes
  • For best results, store in an airtight container overnight in the fridge, then eat next day.

Nutrition Facts : Calories 186 kcal, CarbohydrateContent 27 g, ProteinContent 5 g, FatContent 7 g, SaturatedFatContent 2 g, SodiumContent 21 mg, FiberContent 4 g, SugarContent 15 g, UnsaturatedFatContent 4 g, ServingSize 1 serving

VEGAN SWEET POTATO MOONCAKES RECIPE (GLUTEN-FREE) - ALL ...



Vegan Sweet Potato Mooncakes Recipe (Gluten-Free) - All ... image

Provided by All Purpose Veggies

Categories     Dessert    Snack

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 7

1/2 cup almond flour
1 Tbsp coconut flour
pinch salt
1 Tbsp granulated sugar of choice*
2 Tbsp sweet potato mashed
1 T coconut oil (room temperature or melted)
200 g sweetened white bean paste (shiro an)

Steps:

  • Mix dough ingredients in a clean bowl. For best results, use hands to knead the dough until the dough comes together)
  • Divide the dough into 6 equal-sized pieces and roll into a ball (about 20-30 grams of dough each)
  • Prepare the filling- roll the sweetened white bean paste filling into a heaping tablespoon-sized balls (about 30g). You can also mix add ins such as nuts, seeds, dried fruits, or add flavoring/coloring to the bean paste before rolling.
  • Flatten the dough into a thin disk using the palms of your hands, place about 30g of filling in the middle.
  • Cover the filling with the dough and gently squeeze the dough into a ball**
  • Use a well-greased mooncake mold to press the dough into shape. A non-stick cooking spray works well to ensure that the mold is properly greased.
  • Bake in a 350F pre-heated oven for about 10-12 minutes, or until the tops of the mooncakes appear dry. The bottom of the cakes should be lightly browned.
  • For best flavor and texture, let the mooncakes cool in the fridge overnight (or at least 8 hours) sealed inside an airtight container. This extra step ensures that the mooncake crust to soften and become more chewy, rather than tough.

Nutrition Facts : Calories 173 kcal, CarbohydrateContent 24 g, ProteinContent 4 g, FatContent 7 g, SaturatedFatContent 3 g, SodiumContent 4 mg, FiberContent 3 g, SugarContent 17 g, UnsaturatedFatContent 2 g, ServingSize 1 serving

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