Vegan Heart Cookies with Chocolate Ganache Filling
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Crunchy, delicious, and utterly adorable, these Vegan Heart Cookies with Chocolate Ganache filling are a showstopper! With a few simple ingredients, you can create a dessert that's as delightful to look at as it is to taste.
150gdairy-free dark or semi-sweet chocolate, chopped
½cupcanned coconut milk, really hot
Cookie dough
160gflour, (1 ⅓ cups)
90gvegan margarine or butter
80gpowdered sugar, (⅔ cup)
50gcornstarch, (6 ½ tbsp)
2teaspoonvanilla extract
1tablespoonplant-based milk
¼teaspoonsalt
Pink food coloring, optional
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INSTRUCTIONS
Chocolate ganache
To prepare the ganache, add the chopped chocolate to a bowl and pour the hot milk over it.
Let it sit for a minute and mix until the chocolate is completely melted. Cover the bowl with plastic wrap (make sure it touches the chocolate) and chill in the fridge for at least 2-3 hours, or until it reaches a thick consistency (preferably let it sit in the fridge overnight).
Cookie dough
To prepare the cookie dough, simply combine all the ingredients in a food processor until they form a crumbly consistency. Be careful not to overmix; we want the dough to be tender and delicate. If you prefer to mix the ingredients by hand, use a spatula to incorporate them together, resembling the action of chopping, until you achieve a slightly sandy texture.
Press the dough into a ball shape and, optionally, take a quarter of it and dye it with pink food coloring. Transfer both doughs to a ziplock bag and refrigerate for 40 minutes.
Preheat the oven to 345°F (170°C) and line a baking sheet with parchment paper or a silicone mat.
Take the doughs out of the refrigerator and divide them into chunks using your hands. Place the chunks randomly on a sheet of parchment paper, allowing them to create a beautiful marbled effect. Use a rolling pin to gently flatten the doughs together, aiming for a thickness of around 4-5 mm.
Cut out heart-shaped cookies using cookie cutters or a template, and transfer them to the baking sheet.
Bake for 12-13 minutes, or until they are lightly golden around the edges. Allow them to cool on the baking sheet for 7 minutes, then transfer them to a wire rack to cool completely.
Cookie assembling
Once the ganache has been chilled, it's time to assemble the cookies. Remove the ganache from the refrigerator and grab a piping bag.
Fill the piping bag with the ganache and pipe it onto the flat side of one cookie. Then, gently press another cookie on top to create a sandwich. Repeat this process with the remaining cookies until they are all filled.
Present them in whichever way you prefer. A couple of options are arranging them as a bouquet by inserting sticks or placing them in a box with strawberries dipped in chocolate.