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
180gfilling 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
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