VEGAN DOPPELKEKSE
Hi, we’re Marie and Michael, two foodies living and studying in Vienna!
Let’s connect:
Ingredients
For the cookies:
200g Flour
100g Rolled Oats
20g Shredded Walnuts
110g Vegan Butter
4-5tbsp Date Purée or Agave Nectar
Vanilla Extract
1tsp baking powder
For the filling:
60ml Coconut Cream
110g Chopped Chocolate
1-2tbsp Cocoa Powder
To make the cookies combine all ingredients in a bowl and use your hands until it turns out slightly crumbly.
Now add in 50-60ml of cold water to the mixture and knead well until a non-sticky shortcrust pastry forms, cover the pastry in plastic wrap or put in a bowl and let it rest for about 40min in the fridge.
Pre-heat the oven to 350F°/ 175C°, roll out your pastry, cut out fairly thin cookies, place them on a lined backing tray and bake until golden brown for about 10-13min.
Take out of the oven and let them cool down completely before moving on with the next step.
For the basic chocolate filling heat the coconut cream in a saucepan until it’s slightly boiling then pour over the chopped chocolate and let it rest for up to 5 minutes.
Now stir until the chocolate is fully dissolved and for a little extra cocoa flavour add in the cocoa powder. Whisk until combined.
Let the mixture cool down slightly until it starts to thicken. Now you can go ahead and fill your cookies with the chocolate filling.
I refrigerated them for 30min after filling them, but you can also let them rest in the fridge for a little longer so the filling solidifies completely.
And that's it, now you’re done and ready to enjoy your own "Doppelkeks" cookies!
VEGAN DOPPELKEKSE
Ingredients
- 200g Flour
- 100g Rolled Oats
- 20g Shredded Walnuts
- 110g Vegan Butter
- 4-5tbsp Date Purée or Agave Nectar
- Vanilla Extract
- 1tsp baking powder
- 60ml Coconut Cream
- 110g Chopped Chocolate
- 1-2tbsp Cocoa Powder
Instructions
- To make the cookies combine all ingredients in a bowl and use your hands until it turns out slightly crumbly.
- Now add in 50-60ml of cold water to the mixture and knead well until a non-sticky shortcrust pastry forms, cover the pastry in plastic wrap or put in a bowl and let it rest for about 40min in the fridge.
- Pre-heat the oven to 350F°/ 175C°, roll out your pastry, cut out fairly thin cookies, place them on a lined backing tray and bake until golden brown for about 10-13min.
- Take out of the oven and let them cool down completely before moving on with the next step.
- For the basic chocolate filling heat the coconut cream in a saucepan until it’s slightly boiling then pour over the chopped chocolate and let it rest for up to 5 minutes.
- Now stir until the chocolate is fully dissolved and for a little extra cocoa flavour add in the cocoa powder. Whisk until combined.
- Let the mixture cool down slightly until it starts to thicken. Now you can go ahead and fill your cookies with the chocolate filling.
- I refrigerated them for 30min after filling them, but you can also let them rest in the fridge for a little longer so the filling solidifies completely.
- And that's it, now you’re done and ready to enjoy your own "Doppelkeks" cookies!
