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.
Preheat oven to 375F and line a baking sheet with parchment paper.
To 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.
Add 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.
Turn 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.
Place 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.
Bake for 20 minutes.
While cooling, in a small saucepan, melt the chocolate chips with coconut cream. Mix together frequently and set aside.
Using a spoon, drizzle the melted chocolate onto the cookies. Then drizzle some creamy peanut butter on top. Enjoy!
0 servings