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Chocolate Paleo Mooncakes Recipe (made with Pumpkin and Pecan Filling)

Chocolate Mooncakes with Sweet Nut Filling (Paleo, Gluten-Free Recipe)

All Purpose Veggies
4 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert, Snack
Cuisine Chinese
Servings 6 servings
Calories 192 kcal

Ingredients
  

Crust

Filling

Instructions
 

  • Mix dough ingredients in a clean bowl. For best results, use hands to knead the dough until the dough comes together)
  • Divide the dough into 6 equal-sized pieces and roll into a ball (about 20-30 grams of dough each)
  • Prepare the filling- mix chopped pecans, maple syrup and coconut flour together and mold them into 20-30g balls (about the size of a Tablespoon) -- almost like how you'd pack a snowball. You may need more coconut flour depending on how fine you've chopped the nuts. Set aside.
  • Flatten the pumpkin-cocoa dough into a thin disk using the palms of your hands, place up to 30g of filling in the middle.
  • Cover the filling with the dough and gently squeeze the dough into a ball**
  • 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.
  • For best flavor and texture, let the mooncakes cool in the fridge overnight (or at least 8 hours) sealed inside an airtight container. This extra step ensures that the mooncake crust to soften and become more chewy, rather than tough.

Notes

*Coconut, date, and maple sugars are less processed, more natural granulated sugars I recommend in this recipe. I also like to use honey powder, since it's light in color as well as less processed (but it won’t be vegan). For the low carb option reflected in the nutrition facts, you can use sugar-free substitutes such as monk fruit sweetener or stevia powder (but be sure to convert the amount of stevia according to package directions)
**The ball really does not have to be perfect or smooth, because you'll be using the mooncake mold to press these rough edges into shape anyways.

Nutrition

Calories: 192kcalCarbohydrates: 11gProtein: 4gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 7mgPotassium: 89mgFiber: 4gSugar: 5gVitamin A: 785IUVitamin C: 1mgCalcium: 38mgIron: 1mgZinc: 1mg***Net Carbs: 7g
Keyword mooncakes, sweet potato
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