Just over 2 months and it’s Christmas . Hard to believe when you look out the window and would love to go shopping with your short shorts on. Alternatively, it would be quite nice to lay out with your bikini on at lunchtime. A little vitamin D never hurts. Nevertheless, we have to deal with the issue of pre-Christmas pastries. Joking aside, the pre-Christmas season is approaching and it’s time for some delicious vegan recipes . One of my favorite cookies are bear paws because they are so nice and crumbly and chocolatey. Therefore they may on my Cookie plate definitely not missing.
“German” Bärentatzen, chocolate paws, chocolate chip cookies? The main thing is vegan!
Vegan Christmas? I am ready
One thing right up front: if you’re into super healthy raw pastries, these paws are unfortunately not for you. They contain only vegan ingredients, but not necessarily the healthiest. However, if you like to treat yourself to something really tasty, then you’ve come to the right place. Spelt flour, cornstarch, powdered sugar, cocoa, bourbon vanilla, sea salt, margarine and Almond milk . That’s it!
The dough is really easy to make, then needs a short rest in the fridge to firm up a bit. This makes it easier to process. It is then portioned, rolled and pressed in with a fork. You’ve already done it! Now just bake, let cool and dip in dark chocolate. Simply the perfect activity for gray, rainy Saturday afternoons. Now you just have to stay strong and not squirrel it all away at once *laughs*.
Vegan paws are simply delicious
Are you ready to make the easiest, chocolatiest, most addictive bear paws ever? They are:
- Quickly made
Let’s go with these incredibly delicious vegan bear paws, I hope you enjoy baking them and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Bear paw cookies (vegan)
FOR THE DOUGH:
FOR THE CHOCOLATE COATING:
- 100 g dark vegan chocolate
- 4,5 g Coconut oil
- Mix the ingredients FOR THE DOUGH into a large baking bowl and mix until smooth. I worked with my hands here, but it also works wonderfully with a food processor.100 g fine spelt flour, 125 g Cornstarch 1 cup, 85 g Powdered sugar, 200 g vegan margarine, 22,5 g Cocoa powder, 30 ml Almond milk or another vegetable milk, ½ tbspn Bourbon vanilla ground or 1 tsp vanilla extract, A pinch of sea salt
- Place in the refrigerator, covered, for at least 2 hours to allow the dough to firm up a bit again. I left the dough in the refrigerator overnight.
- After the cooling time is over, preheat oven to 170 degrees and line a baking sheet with parchment paper.
- Remove dough from refrigerator and separate 15g per cookie with a spoon. Roll into a ball with your hands, flatten and press one side in with a large fork.
- Once all cookies are done, place baking sheet in oven and bake for 15-17 minutes.
- Remove from the oven and allow to cool completely.
- FOR THE CHOCOLATE COATING Gently melt the chocolate together with the coconut oil over a water bath.100 g dark vegan chocolate, 4,5 g Coconut oil
- Dip cookies piece by piece with one side in the chocolate and coat. Place on a praline rack and allow to drain. If there is no grid, simply place on the baking paper and wait until the chocolate has set. It’s faster in the refrigerator.
- Enjoy together with a hot drink or just like that!