Outstanding Homemade Vegan Ding Dongs

• Vegan
• Gluten free

• Produce

  • 1/2 cup Medjool dates, pitted

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Canned Goods

  • 1/3 cup Applesauce
  • 1 can Coconut cream, full-fat

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/3 cup Cacao or cocoa powder
  • 1 1/2 tbsp Cornstarch
  • 1 cup Dark chocolate
  • 1 pinch Salt
  • 4 tsp Vanilla
  • 1 cup Whole wheat pastry flour or all purpose gluten free flour

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Liquids

  • 1/3 cup Water

Found on neuroticmommy.com

Description

Ingredients

• 1 cup whole wheat pastry flour or all purpose gluten free flour
• 1/3 cup cacao or cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of salt
• 1 1/2 tbsp cornstarch
• 1/3 cup melted coconut oil
• 1/3 cup applesauce
• 2 tsp vanilla extract
• 1/3 cup maple syrup
• 1/2 cup pitted medjool dates
• 1/3 cup of water
• 1/2 cup almond milk, unsweetened
• 1 can of full fat coconut cream, left in the fridge overnight
• 2 tbsp maple syrup
• 2 tsp vanilla extract
• 1 cup dark chocolate
• 1/4 cup coconut oil

Directions

• The Cake Preheat oven to 350F and spray an 8 round cake pan with non stick cooking spray. Whisk together dry ingredients in one bowl: flour, cacao powder, baking powder, baking soda, salt and cornstarch. In another bowl whisk together all wet ingredients: coconut oil, applesauce, vanilla extract, almond milk, and date paste. Date paste is made by blending the 1/2 cup of dates with 1/3 cup of water. With this amount you will still have a some date chunks left but thats ok. Fold wet ingredients in with the dry until well combined. Pour into prepared baking pan and bake for 20-25 minutes. When fully cooked remove from oven and let cool in pan for 5 minutes then transfer to a wire rack to cool completely. Coconut Cream Scoop out cream and place in a bowl along with the maple syrup and vanilla extract. Use the leftover water for smoothies. Whip that up, nice and creamy. I just used a spoon for this but if your coconut cream is extra firm you can use a hand mixer. Dark Chocolate Coating Place chocolate and coconut oil in an oven safe bowl and melt down for 10 minutes. Once chocolate is melted remove from oven and set aside until ready to assemble. The Assemble Using a circle or glass make cut outs from the 8 chocolate cake. Theres two ways you can fill up the cakes up with cream. Step one: fill up a pastry bag with coconut cream and use any fitting that has a small hole. With that tip youll want to poke a hole in the center of the cake and fill it with as much cream as possible. Be generous. You can also make multiple holes to have the cream distributed throughout the cake evenly. Make some room in your freezer, line a cutting board with parchment paper. Dip each cake into the melted chocolate. Place the cakes bottoms down on the lined cutting board. Use a spoon to add more chocolate where needed. Be generous. Once all cakes are completely covered, place in the freezer for 10 minutes so the chocolate sets into that nice hard shell. The cakes wont freeze, this part is just necessary so the chocolate becomes that delicious outer coating we all love. After the chocolate has set, remove from the freezer and serve right away! Waste no time. These store well in a ziplock bag in the fridge for up to 5 days...Enjoy!