Go Back
+ servings
pistachio mooncakes with matcha mung bean filling

Vegan Pistachio Mooncakes with Mung Bean Filling

All Purpose Veggies
4.34 from 6 votes
Prep Time 20 minutes
Cook Time 12 minutes
Course Dessert, Snack
Cuisine Chinese
Servings 4 large (125g) mooncakes
Calories 389 kcal

Equipment

Ingredients
  

Filling of Choice (read note* for options)

Mooncake

  • ½ cup pistachio butter (124 grams) , or any nut butter of choice
  • ¾ cup almond flour
  • 3 Tbsp sugar of choice**
  • 2 Tbsp almond milk, regular milk or water

Instructions
 

Mooncake Filling (read note* for options)

  • Prepare mooncake filling. Roll about 3-4 Tablespoons of the filling into balls (adjust size if using smaller mooncake mold). Set aside.

Mooncake Crust

  • Mix pistachio butter, almond flour, sugar and milk together until smooth
  • Divide dough into 4 equal pieces (or more depending on the size of the mooncake mold)
  • Flatten each piece of dough into a disk, then wrap the prepared filling 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 125g 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 325F oven for 7-9 minutes, or until the tops are lightly golden-brown. DON'T OVERBAKE! These mooncakes burn very easily, and since they're vegan they only need to be baked until they're slightly golden on top.
  • 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.
  • Enjoy!

Notes

**There are so many filling options when it comes to mooncakes. This recipe uses an mung bean paste filling, but you can easily replace it with sweetened red bean paste (koshi an), sweetened white bean paste (shiro an), chopped nuts, ice cream, or even mashed sweet potato. 
**I used raw cane sugar for this recipe, but coconut, date and maple sugars are better, less processed granulated sugars I would also recommend. Please note that these sugars will make the mooncakes appear darker. For lower carb options, you can also use sugar-free sweeteners such as monk fruit sweetener or stevia (but you’ll have to convert according to package instructions).
***I used olive oil cooking spray to grease my mooncake mold. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.

Nutrition

Calories: 389kcalCarbohydrates: 25gProtein: 16gFat: 28gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 4mgPotassium: 433mgFiber: 11gSugar: 4gVitamin A: 18IUVitamin C: 1mgCalcium: 173mgIron: 3mgZinc: 2mg***Net Carbs: 14g
Keyword mooncakes
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!