Get ready for a mouthwatering surprise with Walnut Butter Mooncakes! These unique treats take traditional mooncakes to a whole new level. Made with walnut butter and almond flour, the mooncake crust is gluten-free and healthier too. The surprise comes when you bite into the rich and chocolatey brownie goodness that's hidden inside. With their nutty and chewy crust and the delightful sweet center, these mooncakes are a must-try for any occasion!
HERE’S WHY I LOVE THIS RECIPE
- made with almond flour (it’s gluten free!)
- low carb, keto
- easy to make and fun to share
- customizable (so many filling options!)
Ingredients Used to Make Walnut Butter Mooncakes
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Walnut Butter - like this one. I like walnut butter for its roasted, buttery flavor and creamy texture. It's perfect for this recipe, but you're free to use other natural nut butters like almond butter, pecan butter, cashew butter, mixed nut butter, or even seed butter like sunflower. So many choices!
- Almond flour – I used blanched almond flour. But you can also make your own by blending raw or blanched, slivered almonds in the food processor and sifting them through a sieve.
- Sugar – You can use any granulated sugar of your choice. For the lower carb, lower calorie option, you can use a sugar-free substitute such as monk fruit sweetener
- Almond milk - or other milk of choice.
For the Filling You'll Need
- Brownies - storebought or homemade are okay. I made mine from the Ghiradelli Brownie Mix (the Dark Chocolate kind) and added a handful of walnuts into the batter before baking. You can definitely use a vegan brownie mix or a gluten free brownie mix, if you have dietary restrictions!
For more filling ideas, check out my Ultimate List of Mooncake Filling post, here!
The main highlight of mooncakes is their beautiful engraved patterns and shapes. Mooncake molds are readily available at different Chinese grocery stores. You can also find it online, especially on amazon. They are of premium quality and quite affordable. I got the 75g and 125g mooncake molds here
Step by Step Guide
How to Make Walnut Butter Mooncakes with a Surprise Brownie Filling
Prepare the filling: Prepare the brownie filling by cutting the brownie into 1 x 1 inch squares before using. Freeze until ready to use.
NOTE: You can also use other mooncake fillings of choice like white bean paste. Check out my ULTIMATE LIST OF MOONCAKE FILLINGS post for more ideas!*
In a clean bowl, mix the walnut butter with almond flour and sugar
Add almond milk
For best results, let the dough rest for 10 minutes so that the almond flour has a chance to absorb all the liquid.
Flatten the dough into a thin disk using the palms of your hands.
Cover the prepared fililng with the dough. Note: The covering really does not have to be perfect or smooth, because you'll be using the mooncake mold to press these rough edges into shape.
Use a well-greased mooncake mold to press the dough into shape. A non-stick cooking spray works well to ensure that the mold is properly greased.
Bake in a 350F pre-heated oven for about 10-12 minutes, or until the tops of the mooncakes appear dry. The bottom of the cakes should be lightly browned.
Recipe Variations and Optional Add Ins:
There are many other types of fillings used in traditional mooncakes. Here are some ideas below:
- Lotus paste – classic! You can buy these in the refrigerated section in a Asian grocery store, or buy them online (like Amazon, here)
- Shiro-an (sweetened white bean paste) – on Amazon, here, or here's a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
- Koshi-an (sweetened red bean paste) – on Amazon, here
- Mung Bean paste - sweet and delightfully yellow, homemade mung bean paste is a perfect mooncake filling for those who are looking for a healthier bean paste alternative. Here's my 2-Ingredient mung bean paste recipe here
- Coffee paste : ½ cup Shiro-an mixed with 2 tsp coffee extract (click on the link to see my 2 ingredient coffee bean paste recipe here)
How to Make this Healthier
- I also love adding nuts, seeds and other ingredients to the filling that add texture, fiber and nutrition. Try adding nuts or dried fruit to the filling before rolling into tablespoon sized balls.
- If you want to increase fiber, mix a Tablespoon of ground flaxseed or coconut flour to the filling.
- For a protein boost, you can also add a Tablespoon of protein powder of your choice. I've tried using an unsweetened plant-based protein powder. You can also use this chocolate protein powder
How to Store Walnut Butter Mooncakes
- You can store these mooncakes covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 4 days, or freeze up to 4 months.
- I found that these mooncakes taste better the day after they are made.For the best flavor and texture, store these mooncakes inside an airtight container and let them cool in the fridge for at least 8 hours before eating.
Walnut Butter Mooncakes with a Surprise Brownie Filling
- 6 small brownies * , can be storebought or homemade. Cut into 1 x 1 inch squares before using
- Prepare the brownie filling by cutting the brownie into 1 x 1 inch squares before using
- Let cool in the freezer until completely frozen
- Mix almond flour, walnut butter, sugar, and milk together until smooth
- Once mixed, let the dough rest for 5 minutes. The dough will be sticky at first but it just needs some time for the almond flour to absorb the liquids.
- Divide dough into 6 equal pieces
- Flatten each piece of dough into a disk, then wrap the prepared brownie square with the dough
- Use a ligtly greased*** mold to press the dough into mooncake shapes and set onto a clean parchment paper. I used a 75g mooncake mold, but you can use any mold size you have at home - just be sure to adjust the filling size!
- Bake in a preheated 340F / 170C oven for 11-13 minutes, or until the tops are lightly browned.
- For the best texture, store these mooncakes inside an airtight container and chill overnight in the fridge. The mooncakes actually taste better the day after.