Back in my pre-vegan days, I used to love a good cookie swap party. Now that I’m vegan and don’t have many vegan friends close-by, I’m bringing the cookie swap party to Keepin’ It Kind! Each day, for 25 days, one of my favorite bloggers will visit and share one of their favorite holiday cookies! That’s 25 Days of Cookies, my friends! Happy Holidays!
Gorgeous photography, drool-worthy recipes, and a super-friendly personality are all part of what makes Abby from The Frosted Vegan one of my favorite bloggers. She has a way of making every recipe she posts super inviting and I swear, every single one of her dessert posts has me wishing I could have just one little bite (or more). That’s why I’m so thrilled to have Abby here today sharing another one of her creations!
- 1 cup cashews
- 1 teaspoon vanilla extract
- 1-2 tablepoons maple syrup or agave nectar
- 4 cups water
- 1 cup granulated or cane sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 1/2 cups all purpose flour
- 1/4 cup cocoa powder
- Extra sugar for sprinkling
- 8 ounces silken tofu
- 3 tablespoons agave syrup
- 1 cup melted semi-sweet chocolate
- 1/4 cup almond milk
- 1 teaspoon vanilla
- 1/2 tablespoon coconut oil
- pinch of salt
- 1 tablespoon cocoa powder
- Soak the cashews in the 4 cups of water for at least 4 hours or overnight.
- Drain the cashews from the water. Place the soaked cashews in the bowl of a food processor fitted with the blade attachment, along with the vanilla, maple syrup or agave nectar and 1 cup of water. Process until smooth (this could take up to 3-5 minutes, just keep going!) . You may have to stop the processor a few times in the process to scrape down the sides during the blending. Once the cashews are smooth, transfer to a small bowl and set aside. The cashew cream can be made up to 5 days or a week in advance. Just make the cream and store in the refrigerator until ready to make the sugar cookie dough.
- Preheat the oven to 350 degrees F. Grease 2 cookie sheets or line with Silpat or parchment paper. Set aside.
- In the bowl of a stand or hand mixer, mix together 1 cup of cashew cream, granulated sugar, and powdered sugar until blended. While the mixer is still beating on low to medium, add in the vanilla, apple cider vinegar, cream of tartar, salt, cocoa powder and baking soda. Add in the all purpose flour, mixing until dough is blended throughout.
- Roll the cookies into 1 inch round balls and flatten as you place them on the cookie sheet, forming a small well in the middle of each cookie as you go.
- Bake at 350 degrees F for 8-10 minutes, watching them closely to ensure they don't burn. Set aside to cool.
- Combine ingredients in blender or food processor, blend until smooth (chopped chocolate will leave some texture) and adjust flavors to taste. Chill for at least 1 hour.
- Spoon 1/2-1 tablespoon of the pudding onto each cookie. Sprinkle 1 teaspoon (or more) of granulated sugar on each pudding topping on each cookie. Brulee with a kitchen torch until crunchy and bubbly, or watch closely under a 500 degrees F broiler for about 5 minutes.