Simple, crumbly and vegan nougat bars filled with delicious nut nougat cream and dipped with delicious dark chocolate. Perfect for the vegan Christmas cookie plate.
Preheat 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 DOUGH provide a mixer. Mix spelt flour, hazelnuts, raw cane sugar, cocoa powder, baking powder, cinnamon, bourbon vanilla, flaxseed eggs and margarine until smooth. If the dough is too firm for the piping nozzle, then carefully thin with a little vegetable milk.
200 g fine spelt flour type630 or wheat flour type550, 125 g Hazelnuts, 100 g Raw cane sugar, 15 g Cocoa powder, 1 tbspn Baking powder, ½ tbspn Cinnamon, ½ tbspn Bourbon vanilla, 2 Piece Flaxseed eggs, 200 g vegan margarine, Optional vegetable milk for dilution
Then pour the dough into a piping bag and pipe 4-5 cm long strips onto the baking paper. Bake for 7-8 minutes until the dough has risen once and is dry on the surface.
Remove from the oven and allow to cool completely. Nut nougat cream Prepare and spread on one pastry stick at a time. Place another dough stick on top and repeat until all dough sticks are used.
100 g Nut nougat cream, 100 g dark vegan chocolate coating
Melt the chocolate carefully in a water bath. Dip both ends of the dough sticks into the chocolate and place on a draining rack (baking paper or permanent baking mat). Let become solid and enjoy!
The delicious nougat bars last up to 2 weeks at cool room temperature (similar to other long-life pastries such as Stollen).