Continuing with Christmas cookies, this time we have vegan chocolate cinnamon Kringel – I hope you haven’t had enough yet? In any case, I am still full of motivation. Especially because my dad is once again in the hospital and is happy like a little kid every time I bring him delicious Cookies bring with me. Yesterday, however, I could not control myself and immediately stole two pieces. With the result that once again within a very short time everything is nibbled. Currently, I am seriously questioning whether I will manage to make another mixed Cookie plate with chocolate-cinnamon curls. I can’t bake that fast until my family has eaten it all again (well, the dogs don’t eat cookies).
Vegan shortbread – Chocolate Cinnamon Kringel
Actually, I find Spritzgebäck totally boring and it always reminds me of the baker in our town. Exactly the one with a Google rating “very dry baked goods”, which I can also personally confirm. However, I was very pleasantly surprised when I then tried my variant, because they are damn tasty. If I’m honest, I ate at least five of them yesterday. Oh no, I better not count the calories now.
Vegetable margarine, fine spelt flour, cornstarch, raw cane sugar, cocoa powder, ground Hazelnuts , cinnamon, vegetable milk and a pinch of salt. To coat, I use vegan chocolate glaze and a drizzle of coconut oil. If you would like to avoid margarine and gluten, I recommend my Bliss Balls with cinnamon and walnuts.
Attention Superfood Tip!
Who Cookies would like to spice up the cookies with an extra boost of nutrients, you can sprinkle 1-2 tablespoons of chia seeds or hulled hemp seeds on the liquid chocolate after coating. These contain particularly high levels of healthy omega-3 fatty acids and minerals.
If you’re in the mood for even more vegan Christmas cookies, I recommend delicious Coconut macaroons , Chai chocolate truffles , vegan Spitzbuben hazelnut thalers, orange chocolate cookies, dominoes or marzipan cookies.
Let’s start with these incredibly delicious chocolate cinnamon Kringel. I hope you enjoy baking and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan chocolate cinnamon curls (40 minutes)
FOR THE DOUGH:
- 190 g fine spelt flour type630 or wheat flour type550 gladly mixed
- 20 g ground hazelnuts or other nuts of your choice
- 40 g Cornstarch
- 110 g vegan margarine I take organic Alsan
- 100 g Raw cane sugar
- 1 tbspn Cocoa powder
- 1 tbspn Cinnamon powder
- 100 ml Almond milk or another vegetable milk + more depending on the type of flour
- A pinch of sea salt
FOR THE CHOCOLATE COATING:
- 75 g Dark chocolate
- optional 1 tsp coconut oil
- optional chia seeds
- optional hemp seeds
- Preheat oven to 180 degrees and line a baking tray with baking paper.
- For the dough Place spelt flour, ground hazelnuts, cornstarch, vegan margarine, raw cane sugar, cocoa powder, cinnamon, almond milk and sea salt in a bowl or food processor. Work with hands or dough program until smooth. The dough should be soft enough to transfer to a piping bag and firm enough to hold its shape during piping and baking. For me it was exactly 100ml, depending on the type of flour it can be a little more.190 g fine spelt flour type630 or wheat flour type550, 20 g ground hazelnuts or other nuts of your choice, 40 g Cornstarch, 110 g vegan margarine, 100 g Raw cane sugar, 1 tbspn Cocoa powder, 1 tbspn Cinnamon powder, 100 ml Almond milk or another vegetable milk, A pinch of sea salt
- Dough Place in a piping bag or piping nozzle and squirt squiggles directly onto the baking paper using light pressure. With the size of my squiggles there were 24 pieces. This may vary depending on the size of the squiggles.
- Place in oven and bake for 25 minutes, until cookies are cooked through but not too brown. If the curls become too brown during baking time, turn down heat slightly.
- Remove from the oven and allow to cool completely.
- Melt the dark chocolate and (optional) coconut oil over a water bath.Tip so that the chocolate does not get too hot: Melt only 2/3 of the total chocolate, remove from the water bath and only then stir in the remaining third and let it melt in the residual heat. In this way, you avoid the chocolate becoming lumpy or having a gray haze when it cools. If you have a thermometer, make sure the chocolate doesn’t get hotter than 35 degrees.75 g Dark chocolate, optional 1 tsp coconut oil
- Dip one side of the kringle into the chocolate (optionally sprinkle with chia or hemp seeds) and cover halfway. Allow to cool completely. If you like a thicker layer, repeat the process.optional chia seeds, optional hemp seeds
- Keeps up to 2 weeks when covered at cool room temperature (similar to other long-life pastries such as Stollen).
- Reusable piping bag: https://amzn.to/2DMH8RE
- Chocolate melting bowl https://amzn.to/2J2vjpZ
- Pralines draining grid https://amzn.to/2J4KXkA