Vegan Tagalongs the gluten free candy made of a fine cookie layer, date caramel and chocolate coating. Ideal as a healthy, naturally sweetened snack for all occasions. Kids love them! Quick to make, vegan, oil-free and gluten-free.
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 10Piece
Calories 199kcal
Ingredients
FOR THE KEKS:
120gAlmond flouralternatively coconut flour, but changes the taste
35gBuckwheat flouralternatively use another gluten-free flour
Heat oven to 175 degrees convection (195 degrees top/bottom heat) and line a baking sheet with baking paper or a permanent baking mat.
FOR THE BISCUITS Combine almond flour, buckwheat flour, maple syrup, coconut puree and salt in a bowl and mix to form a compact dough.
120 g Almond flour, 35 g Buckwheat flour, 80 ml maple syrup, 80 g Coconut Mush, A pinch of salt
If the dough is much too dry, add a small sip of warm water. Dose carefully, otherwise the dough can quickly become mushy. Conversely, if the dough is too mushy, add more flour.
Separate 8 equal pieces with your hands and spread them on the baking sheet (lined with baking paper or permanent baking mat). Shape into even cookies with moistened hands and place in oven.
Bake for 10-12 minutes. Remove from the oven and allow to cool completely.
FOR THE DATE-NUT LAYER Place Medjool dates, almond paste, maple syrup and salt in a blender and blend to a fine caramel.
60 g Almond paste, 30 ml maple syrup, A pinch of salt, 4 Piece soft Medjool dates
Once cookies are cooled, spread caramall over all cookies and shape with wet hands to form a slight dome.
FOR THE CHOCOLATE COATING Melt the chocolate carefully over a water bath. Optionally dilute with cocoa butter and coat the cookies individually with it. Drain and allow chocolate to set at room temperature.
150 g dark vegan chocolate, 15 g Cocoa butter
Together with a hot drink, a glass of almond milk, or enjoy just like that!