Vegan bear paws made from fine spelt flour, deliciously crumbly thanks to the addition of fine corn starch, coated with delicious dark chocolate. A sweet temptation, perfect as a pre-Christmas pastry or for a chocolate craving in between.
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!