I've been curious lately about the hype behind a vegan lifestyle and the foods that vegans can and cannot eat. I am not going to lie, I used to think that since vegans didn't eat anything from an animal (ie. butter, milk, cheese, eggs, meat,ect.) that the foods that they could eat may not be as tasty...boy was I wrong.
There are plenty of delicious vegan meals and desserts that taste just as good as non-vegan meals.
Here's a recipe for "Vegan Peanut Butter Chocolate Pillows":
PPK’s Vegan Peanut Butter Chocolate Pillows (source)
makes 2 dozen cookies
- 1/2 cup canola oil
- 1 cup sugar
- 1/4 cup pure maple syrup
- 3 tablespoons non-dairy milk (I used soy milk)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened dutch processed cocoa powder
- 2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup natural salted peanut butter, crunchy or creamy style
- 2/3 cup confectioner’s sugar
- 2 to 3 tablespoons soy creamer or non-dairy milk (I used soy milk)
- 1/4 teaspoon vanilla extract
In a large mixing bowl combine oil, sugar, maple syrup, soy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy milk and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry, stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.
Preheat oven to 350°F. Line baking sheet with parchment paper.
Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining dough. If desired gently flatten cookies a little, but this is not necessary.
Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling.
I cannot wait to try these and I think they just might become my new favourite cookie! If you make them please let me know how they turned out, and if you had any modifications that made them better.