Vegan Matcha Mooncakes with Almond Paste Filling (Gluten-Free)
Equipment
Ingredients
Filling (Use Different FIlling* if Desired)
- 1 pkg almond paste
Mooncake
- 1 cup almond flour
- ¼ cup coconut flour
- 2 T sugar of choice**
- 1 tsp matcha powder
- 2 T olive oil
- ¼ cup unsweetened applesauce
Instructions
Mooncake Filling
- Prepare mooncake filling by rolling about 1-2 Tablespoons of sweetened bean paste filling into balls. Set aside.
Mooncake Crust
- Mix almond flour, coconut flour, sugar, olive oil and applesauce together until smooth
- Divide dough into 8 equal pieces
- 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 75g 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 350F oven for 10-12 minutes, or until the tops are lightly browned.
- 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
*You can use any mooncake fillings of choice, like lotus paste, nuts, sweetened bean paste, 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: 130kcalCarbohydrates: 6gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 8mgPotassium: 6mgFiber: 3gSugar: 2gVitamin A: 2IUVitamin C: 1mgCalcium: 30mgIron: 1mgZinc: 1mg***Net Carbs: 3g
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