Simple, crumbly and vegan chocolate angel eyes filled with delicious dark vegan chocolate. Perfect for the Christmas cookie plate. Short, pleasantly sweet and very tasty with lots of cocoa and chocolate.
Prepare 2 baking sheets and line with baking paper or a permanent baking mat.
FOR THE DOUGH Place spelt flour, margarine, raw cane sugar, cocoa powder, ground almonds and a pinch of salt in a food processor and process until smooth and even.
210 g fine spelt flour type630 or wheat flour type550, 175 g vegan margarine, 75 g Raw cane sugar, 23 g Cocoa powder, 100 g ground almonds, 1 Pinch of salt
OPTIONAL: Cover and refrigerate for at least 1 hour or overnight. I process the dough right away.
Preheat oven to 160 convection (180 degrees top-bottom heat). Divide into four parts and roll out one block at a time into a long strand. Using a knife or dough scraper, separate into approximately tablespoon-sized portions. Roll into a ball with your hands and place on the baking sheet. Repeat until both baking sheets are filled.
Using a wooden spoon or similar object, press a hole in the center of each cookie. Repeat for all cookies. Place in the oven and bake for about 8 minutes, until the cookies are nicely risen and dry.
Remove from oven and let cool completely.
In the meantime, carefully melt the chocolate over a water bath. Pour into a piping bottle and fill the cookies with it.
150 g dark vegan chocolate
Allow chocolate to set and enjoy!
The vegan chocolate angel eyes keep covered at cool room temperature for up to 2 weeks (similar to other long-life pastries such as Stollen).