Prepare the filling: scoop Nutella or other chocolate hazelnut spread of choice (like Nutiva) into 1-2 Tablespoon sized portions into a clean parchment paperFreeze the scoops of Nutella for 1-2 hours until completely solid.NOTE: You can also use other mooncake fillings of choice like white bean paste. Check out myULTIMATE LIST OF MOONCAKE FILLINGS post for more ideas!*
Make the Mooncake Crust
Mix the chocolate hazelnut spread and coconut flour in a bowl
Add more 1-2 Tbsp more coconut flour (or Nutella) if needed, a tablespoon at a time, until a soft but firm dough consistency is achieved.
Divide dough into 6 equal pieces
Flatten each piece of dough into a disk, then wrap the prepared filling with the mooncake dough.
Use a mold to press the dough into mooncake shapes and set onto a clean parchment paper.
Bake in a preheated 350F oven for 12-14 minutes
For best texture, store in an airtight container overnight in the fridge, then eat next day.
Video
Notes
Update 8/16/22: You can substitute all or part of the coconut flour with almond flour in this recipe with great results, but the baking time needs to be reduced from 12-15 minutes to 8-10 minutes. The almond flour mooncakes are more buttery, with a melt-in-your-mouth texture, but they burn easily and are much more fragile so keep in mind to cool them completely once they're out of the oven or they'll break apart!Update 5/14/23: new photos, and changed the filling from matcha bean paste to Nutella
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