Juicy and flavorful sausages 🌭🌱 thanks to textured soy combined with nuts and spices. The crunchy walnuts and pecans add a delightful contrast, while paprika and nutritional yeast deepen the flavor✨.
Juicy and flavorful sausages 🌭🌱 thanks to textured soy combined with nuts and spices. The crunchy walnuts and pecans add a delightful contrast, while paprika and nutritional yeast deepen the flavor✨.
10 mins
10 mins
20 mins
Roast the nuts in the oven for 10 minutes and then grind them.
Cover the dates with hot water for 20 minutes to rehydrate, then process them into a paste.
For the cookies: Beat vegan butter and date paste in a mixer until creamy. Add oil and beat until pale.
Add cocoa powder, wheat flour, walnut flour, baking powder, and salt. Mix on low speed until a smooth dough forms.
Roll the dough between parchment paper into a 5 mm rectangle. Freeze for 20 minutes.
Cut into 3.5 x 8 cm rectangles. Bake at 180°C (356°F) for 8 minutes. Cool completely.
For the filling: Beat vegan butter, date paste, cocoa powder, cashews, and hazelnuts until smooth.
Pipe the filling onto each cookie, sandwich them, and repeat.
For the coating: Melt chocolate with coconut oil.
Dip each cookie in chocolate, drain excess, and decorate with chopped nuts. Place on parchment-lined tray.
Refrigerate until the chocolate hardens.
Roast the nuts in the oven for 10 minutes and then grind them.
Cover the dates with hot water for 20 minutes to rehydrate, then process them into a paste.
For the cookies: Beat vegan butter and date paste in a mixer until creamy. Add oil and beat until pale.
Add cocoa powder, wheat flour, walnut flour, baking powder, and salt. Mix on low speed until a smooth dough forms.
Roll the dough between parchment paper into a 5 mm rectangle. Freeze for 20 minutes.
Cut into 3.5 x 8 cm rectangles. Bake at 180°C (356°F) for 8 minutes. Cool completely.
For the filling: Beat vegan butter, date paste, cocoa powder, cashews, and hazelnuts until smooth.
Pipe the filling onto each cookie, sandwich them, and repeat.
For the coating: Melt chocolate with coconut oil.
Dip each cookie in chocolate, drain excess, and decorate with chopped nuts. Place on parchment-lined tray.
Refrigerate until the chocolate hardens.
1 hr
20 mins
7 mins
