Vegan Peanut Butter Kisses

• Vegan

• Canned Goods

  • 1/4 cup Apple sauce, unsweetened
  • 1/2 cup Coconut milk, full fat from a can

• Condiments

  • 3/4 cup Peanut butter, natural crunchy or smooth

• Baking & Spices

  • 3 4 c (114g high quality vegan dark chocolate 70, High Quality Vegan
  • 1 1/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar, light or dark packed
  • 1/3 cup Cane sugar
  • 3/4 tsp Sea salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil, virgin unrefined

• Liquids

  • 3 tbsp Water

Found on vanillaandbean.com

Description

Directions

• Place the chocolate in a medium mixing bowl. Set aside. Open the can of coconut milk and whisk to break up the fat and make the milk smooth. In a small sauce pot add the coconut milk and vanilla extract. Heat the milk mixture on medium high heat until it scalds (tip: watch for bubbles to form around the outer edge of milk, this is 180F or 82C). Watch the milk closely as you dont want it to boil or boil over. This can happen quick!
• Pour the milk over the chocolate. Give the bowl a shake to make sure the chocolate is covered. Let set for 2 minutes - this is required (set a timer). Stir gently to incorporate the milk and chocolate. Be patient here. This could take a few minutes. Once all the chocolate is melted and the ganache is smooth, place a piece of plastic wrap directly on the top of the ganache. This will eliminate a skin forming over the top. Pop in the fridge for one hour while you make the cookies.
• Line two sheet pans with parchment paper. Set aside. In a medium bowl, whisk the flour, baking soda and salt. Set aside. In the bowl of a stand mixer, add the coconut oil, peanut butter, and both sugars. Using the paddle attachment, beat mixture on medium speed until smooth, for about one minute. Add the apple sauce, water and vanilla. Beat again for about 20 seconds until smooth and creamy. Add the flour mixture all at once and mix on medium speed until the dough pulls away from the sides of the bowl, about 45 seconds.  The dough will be moist and chunky. 
• Have ready a medium bowl with about 1/2 a cup of cane sugar in it for rolling the cookies in. Portion the cookies to a little over 1 Tbs each (#50 cookie scoop makes portioning a snap), then using your hands, work the dough and roll individual cookies into little balls. Roll the cookie in the cane sugar then set it on a cookie sheet leaving about a cookie size space between cookies. Using your knuckle, thumb or the back of a round 1/2 tsp, gently press the center of the cookie in, making a thumb-print.  Support the cookie around the sides as you nudge the divit in the middle. Some cracking is normal, but minimizing it will help hold the ganache in.  
• Preheat oven to 350F (180C). Place the sheet pans in the refrigerator while the oven is preheating. Once preheated, bake cookies for 19-21 minutes. The cookies will be golden on the sides and bottom when done. Remove from the oven. Youll notice the centers have puffed slightly. Allow the cookies to cool for just a few minutes, then gently nudge the centers back down using the 1/2 tsp again or your knuckle (be careful not to burn yourself!) and allow cookies to cool on sheet pan for at least 10 minutes before piping on the ganache. 
• After the cookies are done baking, remove the ganache from the refrigerator. It will continue to thicken as it sets. Scoop the ganache into a piping bag or into a Ziplock baggie. Cut a small hole in the bag or corner of a Ziplock. Hold the opening in the center of the cookie and gently squeeze the bag releasing the ganache into the center of the cookie. The ganache will set yet still remain creamy while storing the cookies. If at any time the ganache becomes too thick to pipe, gently warm it in the microwave for a few seconds at a time and stir. This isnt to melt the ganache rather, just to soften it. 
• Store in a lidded container, not stacked, at room temperature for up to three days. The ganache will not hold up to stacking.