Corn Salad with Chile and Lime
Vegan Dark Chocolate Chestnut Cookies
1 tbsp ground flaxseeds
3 tbsp warm water
200g pre-cooked chestnuts (find them on Aisle 9)
6.5 tablespoons vegan butter
1/2 cup organic granulated sugar
Scant cup light spelt flour
1/3 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
a pinch of salt
4 oz vegan dark chocolate
1 tsp coconut oil (optional, to help melt down the chocolate)
Mix the ground flaxseeds with the 3 tbsp of water and let it thicken for about 10mins until a gel-like consistency forms.
In the meantime process the pre-cooked chestnuts in a food processor or blender until finely ground.
Now combine the ground chestnuts and flaxseed-’egg’ with the remaining ingredients (except for the chocolate and coconut oil) and knead into a soft dough. Let the dough rest in the fridge for at least 30 mins and preheat the oven to 350°F.
Form 20-25 little balls of dough and shape them into little chestnuts. Now bake the cookies for about 15-18 mins until slightly golden brown around the edges and let them cool completely afterwards.
Lastly, melt down vegan chocolate (use coconut oil for thinner texture) and coat the cooled cookies on the pointy end to make them look even more like little chestnuts. Let everything cool down and done!
Yield: 24 servings