I am crazy about this recipe, and I guarantee that there is no way you can tell its vegan. But it is and its fabulous. I found the recipe over at The Diva-Dish.com.
I’m throwing my good friends Elizabeth and Lucus an evening terrace party, to celebrate their third anniversary. We invited a big group of friends, lit up the terrace with white lights, and made it a big surprise!
Vegan Ding Dongs
What You’ll Need:
• A hand mixer
• A cake pan
• Two large mixing bowls
• Small 2-inch circle cookie cutter
• A medium saucepot
• Glass bowl
• A fork
• Parchment paper
• Cooking oil spray
• 1 cup gluten free flour
• ¼ cup cocoa powder
• ¾ teaspoon baking soda
• 1 ½ tablespoons cornstarch
• ¼ cup melted cold-pressed coconut oil
• ¼ cup unsweetened applesauce
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• 2 teaspoons vanilla
• ½ cup dates and ¼ cup hot water, pureed together
• Pinch of salt
Preheat your oven to 350°. Begin by pouring together the dry ingredients and mix thoroughly with a fork. Warm the coconut oil in the microwave for about 30 seconds. Mix the warmed coconut oil with the maple syrup, and then add the applesauce, and vanilla extract. Take your hand mixer and begin adding small portions of the dry ingredients to the wet ingredients. Spray the cake pan with the cooking oil spray. Pour the mix, and let it bake for about 25 minutes.
Allow the cake to cool for about 10 minutes, then slip the cake from the pan, and allow to fully cool, for at least an hour. Then cut the ding dong shapes with your cookie cutter.
• One can of coconut milk
• 2 cups powdered sugar
Open the can of coconut milk the night before. Place it in the fridge overnight, covered with plastic wrap. The fattiest part of the coconut milk floats to the top. Skim the foam off the top and use your hand mixer to whip the foam together with the powdered sugar. Place in the fridge to chill for an hour.
Using a sharp knife and cut a little well into each ding dong. Now, take a spoon and dollop the sweet coconut icing into each well. Take the cut out that you just made, and slice the top of, so you may expertly replace it after filling. Replace the ding dongs in the fridge.
• 2 chocolate bars (85% cocoa is what I used)
• 1 tablespoon agave sweetener
Fill a medium saucepot half way with water. Turn the burner on medium heat. Place your glass bowl in the water, and place the chocolate and agave sweetener in the bowl. Continue to stir the chocolate as it melts. With an oven mitt, take the bowl out of the saucepot. There are two ways to go about coating the dings dongs: You can carefully dip and turn each ding dong, replacing on the heat in order to make sure it stays liquid, or you can place the ding dongs on parchment paper and use a spoon to slowly pour the chocolate over each.
Place the Ding Dongs in the fridge for 10 minutes for the coating to solidify.
More homemade gift ideas from Jeanne:
Root Beer Cookies Bird Nest Treats Red Velvet Marbled Bars Homemade Malt Balls
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