Preheat oven to 180 degrees (top/bottom heat) or 160 degrees (hot air) and line a baking sheet with a permanent baking mat (or baking paper).
For the dough, combine flaxseed egg, spelt flour, vegan nougat, baking powder, vegan margarine, cinnamon, vanilla and sea salt in a bowl or food processor. Work with hands or dough program until smooth. The dough should have a good firmness and be easy to shape (see video). If the dough is too soft, add a little more flour, if too firm, add a sip more vegetable milk.
1 Flax seed egg, 200 g vegan nut nougat, 300 g fine spelt flour type630 or wheat flour type550, 100 g vegan margarine, 1 tbspn Baking powder, ½ tbspn Cinnamon, ½ tbspn Bourbon vanilla, A pinch of salt, 1 tbspn Almond milk
Form dough into a large lump, then cut in half lengthwise, quarter, and cut into eighths. Then cut into 80 equal parts.
Cut nougat for the filling into 80 equal pieces or fill as you feel.
125 g Nougat
Take one piece of dough at a time, flatten, place the nougat piece on top and enclose with the dough. Once again, briefly form into a ball between your hands and place on the baking sheet.
Repeat until all the dough is used.
Put in the oven and bake for 12 minutes. Remove from the oven and allow to cool completely.
In the meantime, carefully melt the vegan chocolate coating over a water bath and decorate the balls with it.
100 g vegan dark chocolate coating
Give away immediately or nibble and enjoy!
Lasts about 3 weeks in a tightly sealed tin (if not eaten first).