Vegan Chocolate Treats by Ciarra Siller

Author:Ciarra Siller [Siller, Ciarra]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2020-09-10T00:00:00+00:00

Triple Chocolate Hand Pies

For when you are feeling particularly nostalgic, these Triple Chocolate Hand Pies will always be there for you. This American classic comes to you reimagined with plenty of chocolate—and may spark new family traditions. If anything can, it’s a chocolate crust wrapped around a sweet chocolate filling and then topped with chocolate glaze!

Makes 5 hand pies

CRUST

1¼ cups (150 g) all-purpose flour or gluten-free baking flour

¼ cup (36 g) tapioca flour

2 tbsp (10 g) unsweetened cocoa powder

1 tbsp (15 ml) maple syrup

½ cup (113 g) cold vegan butter, cubed

3 to 4 tbsp (45 to 60 ml) cold water

Almond milk, for brushing

FILLING

¾ cup (135 g) vegan chocolate chips

2 tbsp (28 g) vegan butter

2 tbsp (30 ml) almond milk

TOPPING

⅓ cup (60 g) vegan chocolate chips

1 tsp coconut oil

Crushed Oreos

Preheat the oven to 350°F (180°C, or gas mark 4) and line a baking sheet with parchment paper.

To make the crust, place the all-purpose flour, tapioca flour and cocoa powder in a food processor and pulse to combine. Add the maple syrup and butter and pulse for 5 to 10 seconds, until small crumbs form. Add the water, 1 tablespoon (15 ml) at a time, and pulse until a dough ball forms.

Place the dough between two pieces of parchment paper and roll it into a 10 x 6–inch (25 x 15–cm) rectangle about ⅛ inch (3 mm) thick. Neaten the edges and use a knife to cut ten 2 x 3–inch (5 x 7.5–cm) rectangles. Place the rectangles on the prepared baking sheet. Use a fork to poke air holes in 5 of the rectangles.

To make the filling, in a microwave-safe bowl, melt together the chocolate chips and butter on 50 percent power in 10-second increments, stirring in between, until smooth. Whisk in the almond milk. Spread the filling in the center of the 5 rectangles without holes, leaving room around the edges, and then top with the second rectangle crust (the one with the holes). Use a fork to crimp the edges together. Brush the crust with almond milk.

Bake the hand pies for 15 to 20 minutes, until the edges begin to crisp and the center puffs slightly.

To make the topping, in a microwave-safe bowl, melt together the chocolate chips and coconut oil on 50 percent power in 10-second increments, stirring in between, until smooth. Brush the chocolate mixture over the slightly cooled hand pies and sprinkle with the crushed Oreos while the glaze is still wet.

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