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Pastry squares sealed around a peanut butter chocolate bite and crimped at the edges like ravioli. They look like more of a project than they are. The dough comes together in a food processor, and the folding and sealing is the part the kids will actually stay in the kitchen for.
Vegan the whole way through, crust and filling both.
1 cup whole wheat pastry flour
1 cup oat flour
1 tsp fine sea salt
2 tbsp coconut sugar
⅔ cup cold vegan butter
4 tbsp ice cold water (may need an extra tbsp if too dry)
Chocolate Peanut Butter Glaze
½ cup chocolate chips
½ cup coconut cream
2 tbsp creamy natural peanut butter
1Preheat oven to 375F and line a baking sheet with parchment paper.
2To prepare crust, combine flours, salt, coconut sugar, and vegan butter in a food processor with a dough blade. Pulse until combined, scraping down the sides as necessary.
3Add 4 tbsp ice cold water and pulse in between each one until your dough comes together. It's ready when you can pinch the dough between 2 fingers without it crumbling.
4Turn the dough onto a floured surface, shape into a disc, and cover with a piece of plastic wrap. Use a rolling pin to roll the dough into a large rectangle. Cut into 12 equal squares or rectangles and transfer to the baking sheet.
5Place 1 bite size chocolate in the middle of half the squares, leaving a 1/4 inch border to seal the edges. Cover with another piece of square dough and press down the edges with a fork.
7While cooling, in a small saucepan, melt the chocolate chips with coconut cream. Mix together frequently and set aside.
8Using a spoon, drizzle the melted chocolate onto the cookies. Then drizzle some creamy peanut butter on top. Enjoy!
Ingredients
1 cup whole wheat pastry flour
1 cup oat flour
1 tsp fine sea salt
2 tbsp coconut sugar
⅔ cup cold vegan butter
4 tbsp ice cold water (may need an extra tbsp if too dry)
Chocolate Peanut Butter Glaze
½ cup chocolate chips
½ cup coconut cream
2 tbsp creamy natural peanut butter
Directions
1Preheat oven to 375F and line a baking sheet with parchment paper.
2To prepare crust, combine flours, salt, coconut sugar, and vegan butter in a food processor with a dough blade. Pulse until combined, scraping down the sides as necessary.
3Add 4 tbsp ice cold water and pulse in between each one until your dough comes together. It's ready when you can pinch the dough between 2 fingers without it crumbling.
4Turn the dough onto a floured surface, shape into a disc, and cover with a piece of plastic wrap. Use a rolling pin to roll the dough into a large rectangle. Cut into 12 equal squares or rectangles and transfer to the baking sheet.
5Place 1 bite size chocolate in the middle of half the squares, leaving a 1/4 inch border to seal the edges. Cover with another piece of square dough and press down the edges with a fork.
7While cooling, in a small saucepan, melt the chocolate chips with coconut cream. Mix together frequently and set aside.
8Using a spoon, drizzle the melted chocolate onto the cookies. Then drizzle some creamy peanut butter on top. Enjoy!
Chocolate Peanut Butter Filled Ravioli Cookies (Vegan)
