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2-Ingredient Vegan Mooncakes Recipe

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4.2 from 4 reviews

These 2-Ingredient Vegan Mooncakes offer a simple and delightful twist on traditional mooncakes, using cashew butter and coconut flour for the crust paired with your favorite sweet filling like lotus or mung bean paste. Perfect for a quick, plant-based treat that requires minimal ingredients and time.

Ingredients

Crust

  • 1/4 cup cashew butter (or peanut butter)
  • 1/2 cup coconut flour

Filling

  • 180 g filling of choice (e.g., lotus paste, mung bean paste, or white bean paste)

Instructions

  1. Prepare Filling: Roll about 3-4 tablespoons (approximately 30 g portions) of your chosen filling into small balls. Adjust the size depending on your mooncake mold. Set the balls aside.
  2. Make Mooncake Crust: In a mixing bowl, combine cashew butter and coconut flour. Mix well until a dough forms. If the dough feels too dry or crumbly, add 1-2 tablespoons more cashew butter one tablespoon at a time until a soft but firm dough consistency is achieved.
  3. Shape Mooncakes: Divide the dough into 6 equal pieces. Flatten each piece into a disk shape. Place one filling ball in the center and carefully wrap the dough around it, sealing the filling inside.
  4. Mold Mooncakes: Press each dough-wrapped filling into mooncake molds to create the traditional shapes. Place the shaped mooncakes onto a clean parchment paper-lined baking tray.
  5. Bake: Preheat your oven to 340°F (170°C). Bake the mooncakes for 12-14 minutes until the crust firms up but doesn’t brown excessively.
  6. Rest and Serve: For best texture and flavor, store the mooncakes in an airtight container in the refrigerator overnight. They are best enjoyed the next day.

Notes

  • You can substitute peanut butter for cashew butter if preferred.
  • If using almond flour instead of coconut flour, refer to specialized recipes as the texture will differ.
  • Adjust the filling amount to accommodate different mooncake mold sizes.
  • Storing the mooncakes overnight helps develop a better texture.
  • Ensure dough consistency is soft but firm enough to shape; add cashew butter or coconut flour gradually.

Find it online: https://bitezly.com/2-ingredient-vegan-mooncakes-recipe/