Vegan Mooncakes for the Lunar New Year 🐰🎉 -

For this festive day I wanted to try making vegan Mooncakes! A bit labor intensive but with a beautiful reward. I used this helpful resource for Mooncake making and adapted this vegan recipe.

Pastry:

200 g Cake Flour

1 TB all-purpose flour

120 g Light Agave Syrup

48 g SunCoco Oil (It’s what I had; use any veggie oil)

Filling:

200 g Pitted Dates

2 tbsps Almond Butter

50 ml Oat Milk

50 g Almonds

“Egg” Wash

1 TB oat milk

1 TB maple syrup

(Great resource!)

Making the Dough

1.) Measure the liquid with a kitchen scale and mix well.

2.) Sift in all the flour.

3.) Whisk to combine all the ingredients. Mix until it is a soft dough.

4.) Cover the bowl with plastic wrap and refrigerate for 30 minutes.

5.) After, roll into uniform balls, about 72 grams each.

Making the Filling

1.) Process all the filling ingredients in a food processor.

2.) Collect all filling to a bowl and cover with plastic wrap.

3.) Refrigerate for 30 minutes.

4.) After, roll into uniform balls of 50 grams each.

Make the Mooncakes

1.) Preheat oven for 350. Flour the surface of a cutting board or counter. Tear a large piece of plastic wrap and fold into two. You will roll your dough between the plastic wrap.

2.) Take one of the dough balls and roll in flour, tapping off the excess, then roll out between plastic wrap to about 4-4.5 inches diameter.

3.) Carefully remove plastic wrap and place filling ball in the center. Encase the filling ball with the dough, removing any excessive or uneven dough so that the filling has a uniform thickness of dough around it.

4.) With floured hands, roll into a smooth ball. Repeat creating 6 uniform balls.

5.) Now flour the face of the mold press. Place a dough/filling ball down on floured board and press mold onto it; press firmly 7 or 8 times for crisp edges.