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2 ingredient vegan mooncakes recipe with lotus paste filling

2-Ingredient Vegan Mooncakes

All Purpose Veggies
Just 2 ingredients are all you need to make these versatile vegan mooncakes (minus the filling): cashew butter and coconut flour. Makes 6 (50g) mooncakes
4.50 from 10 votes
Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Chinese
Servings 6 servings
Calories 186 kcal

Ingredients
 
 

2-Ingredient Mooncake Crust

Mooncake Filling

  • 180 g filling of choice , like lotus paste, mung bean paste or white bean paste

Instructions
 

Prepare Filling

  • Prepare mooncake filling. Roll about 3-4 Tablespoons (30 g portions) of the filling into balls (adjust if using a different size mooncake mold). Set aside.

Make Mooncake Crust

  • Mix cashew butter and coconut flour
  • If needed, add 1-2 Tbsp more cashew butter (or coconut flour), one 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 dough
  • Use a mold to press the dough into mooncake shapes and set onto a clean parchment paper.
  • Bake in a preheated 340F oven for 12-14 minutes
  • For best results, store in an airtight container overnight in the fridge, then eat next day.

Video

Notes

Update 8/17/22: You can substitute all or part of the coconut flour with almond flour in this recipe with great results, but the recipe and baking times are slightly different. You can check out the new recipe here!
Update 5/14/23: New photos

Nutrition

Calories: 186kcalCarbohydrates: 27gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 21mgPotassium: 60mgFiber: 4gSugar: 15gCalcium: 11mgIron: 1mgZinc: 1mg***Net Carbs: 23g
Keyword anko, cashew, mooncakes
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