Saturday, December 14, 2013

Chocolate Macadamia Meltaways



This recipe has been Veganized 

Enjoy! 



Chocolate Macadamia Meltaways

1/2 cup Earth Balance, softened
1/4 cup organic powdered sugar
1/2 tsp. vanilla extract
1 1/4 cups organic white flour
3 1/2 oz. macadamia nuts, finely chopped

Filling: 
1 cup vegan chocolate chips
1/2 coarsely chopped macadamia nuts
additional powdered sugar

Cream Earth Balance and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in nuts. Dough will be stiff; set aside.

For filling, in a microwave, melt chocolate chips; stir. Stir in nuts; cool slightly. Drop by 1/2 teaspoonfuls onto parchment or wax paper-covered pan or plate. Put in fridge for 30 minutes or until hardened.

Shape dough around chocolate mounds; completely cover. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees. (Recipe says 12-14 minutes. I think the key to good cookies is not overcooking, so I probably set my timer to 9 minutes first to see if they're already browning.) Roll warm cookies in additional powdered sugar. 


I made my very-important-for-the-holidays Vegan Buckeyes. I always use a recipe from Kids' Christmas Cookbook, but it is similar to other buckeyes recipes online, such as this one. However, the recipe I use has a higher ratio of peanut butter to sugar and Earth Balance to others I've seen, which makes them a little healthier, I suppose. I think all you need to do is mix in enough powdered sugar to make the peanut butter roll into balls, freeze the balls, then dip them in melted chocolate chips, then let them harden again in the fridge or freezer.

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