These Chocolate Mummies are a healthy Halloween sweet treat that both kids and adults will enjoy! Gluten-free, dairy-free and vegan recipe alternative for chocolate sugar cookies, using an almond meal base and sweetened 100% naturally. Easy to make and fun to decorate using a 3-ingredient homemade vegan white chocolate recipe.
Preheat oven to 175°C (fan-forced) and line baking trays with baking paper.
For the cookies, combine pumpkin puree, maple syrup and vanilla in a bowl. Mix well.
Add remaining cookie ingredients and mix to form a ball of dough. If the dough seems too wet or super sticky, add a gradual amount of almond meal (up to 1/4 cup) and combine.
Lightly dust a large sheet of baking paper or a clean flat benchtop with buckwheat flour (or other gluten-free flour of choice). Using a rolling pin, roll a portion of cookie dough to 5-7mm thick.
Cut shapes using a 'gingerbread man' cookie cutter and use a spatula to carefully transfer to the lined baking trays.
Collect and re-roll the dough, repeating this cutting process until all the cookie dough is used.
Bake in the oven for approximately 12 minutes (the cookies should seem fairly crispy on the edges). Remove from oven and allow to cool completely before decorating.
For the chocolate, mix coconut butter, cacao butter and maple syrup in a bowl until well combined. This will create a runny liquid chocolate.
Refrigerate the chocolate for 20-30 minutes, or until the mixture has cooled slightly and has begun to thicken. The goal is to still have a runny melted chocolate mixture, which is thick enough to coat and stick to the back of a spoon.
Pour melted chocolate into a piping bag with a small hole at the tip. Drizzle the white chocolate across the cookies to make the bodies look like mini mummies.
Place in the fridge for at least 30 minutes until the chocolate has set.
Serve and enjoy!
COOKIES 1/4 cup pumpkin puree 1/3 cup organic pure maple syrup 1 tsp vanilla extract 1 tsp aluminium baking powder 1/2 cup organic cacao powder 2 1/2 cups almond meal Pinch of sea salt WHITE CHOCOLATE DRIZZLE 1/3 cup organic coconut butter, melted 1/4 cup organic cacao butter wafers, melted 1 tbsp organic pure maple syrup
SHORT DESCRIPTION
These Chocolate Mummies are a healthy Halloween sweet treat that both kids and adults will enjoy! Gluten-free, dairy-free and vegan recipe alternative for chocolate sugar cookies, using an almond meal base and sweetened 100% naturally. Easy to make and fun to decorate using a 3-ingredient homemade vegan white chocolate recipe.
DESCRIPTION
Preheat oven to 175ºC (fan-forced) and line baking trays with baking paper.
For the cookies, combine pumpkin puree, maple syrup and vanilla in a bowl. Mix well.
Add remaining cookie ingredients and mix to form a ball of dough. If the dough seems too wet or super sticky, add a gradual amount of almond meal (up to 1/4 cup) and combine.
Lightly dust a large sheet of baking paper or a clean flat benchtop with buckwheat flour (or other gluten-free flour of choice). Using a rolling pin, roll a portion of cookie dough to 5-7mm thick.
Cut shapes using a 'gingerbread man' cookie cutter and use a spatula to carefully transfer to the lined baking trays.
Collect and re-roll the dough, repeating this cutting process until all the cookie dough is used.
Bake in the oven for approximately 12 minutes (the cookies should seem fairly crispy on the edges). Remove from oven and allow to cool completely before decorating.
For the chocolate, mix coconut butter, cacao butter and maple syrup in a bowl until well combined. This will create a runny liquid chocolate.
Refrigerate the chocolate for 20-30 minutes, or until the mixture has cooled slightly and has begun to thicken. The goal is to still have a runny melted chocolate mixture, which is thick enough to coat and stick to the back of a spoon.
Pour melted chocolate into a piping bag with a small hole at the tip. Drizzle the white chocolate across the cookies to make the bodies look like mini mummies.
Place in the fridge for at least 30 minutes until the chocolate has set.
Serve and enjoy!
INGREDIENTS
COOKIES 1/4 cup pumpkin puree 1/3 cup organic pure maple syrup 1 tsp vanilla extract 1 tsp aluminium baking powder 1/2 cup organic cacao powder 2 1/2 cups almond meal Pinch of sea salt WHITE CHOCOLATE DRIZZLE 1/3 cup organic coconut butter, melted 1/4 cup organic cacao butter wafers, melted 1 tbsp organic pure maple syrup
Method
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