Vegan Alfajores
Author: Carolina Molea
Servings: 20 each
Ingredients:
VEGAN COCONUT DULCE DE LECHE
- 150g Vegan Cane Sugar (1)
- 394g Coconut Milk
- 56g Glucose Syrup
- 30g Vegan Cane Sugar (2)
- 2g Pectin Acid-Free
- 4g PROVA Gourmet Madagascar Bourbon Vanilla Paste
- 1g Sea Salt
VEGAN ALFAJORES
- 144g Corn Starch
- 65g Powdered Sugar
- 106g Gluten-Free Flour
- 3g Baking Powder
- 1g Salt
- 0.5g PROVA Gourmet Ground Madagascar Bourbon Vanilla Beans
- 115g Vegan Butter (cubed, cold)
- 38g Plant-Based Milk
- 5g Rum
- 15g PROVA Gourmet Madagascar Bourbon Vanilla Extract
- 100g Shredded Coconut
Directions:
VEGAN COCONUT DULCE DE LECHE
- 1. In a saucepan, make a dry caramel with the first amount of sugar.
- 2. In another pot, gently warm the coconut milk with the glucose
- 3. Once the caramel reaches 356°F, deglaze with the warm coconut milk, stirring well until fully combined.
- 4. In a small bowl, mix the pectin with the second amount of sugar. Add this mixture to the saucepan with the coconut milk caramel. Stir until dissolved.
- 5. Bring mixture to a boil, reduce heat to low and cook until mixture thickens to desired consistency. Add vanilla paste and sea salt. Stir until dissolved.
- 6. Remove from heat and cool completely. Store refrigerated until needed.
VEGAN ALFAJORES
- 1. In food processor, sift together the corn starch, powdered sugar, gluten-free flour, baking powder, salt, and ground vanilla beans.
- 2. Add cold, cubed vegan butter and pulse until mixture resembles coarse crumbs.
- 3. With the processor running, slowly add the plant base milk, rum, and vanilla extract. Mix until the dough just comes together into a ball.
- 4. Remove dough from processor, wrap in plastic, and rest in the refrigerator for 20 minutes.
- 5. Roll dough out to about 2 mm thickness between two sheets of parchment paper or on a surface lightly dusted with gluten-free flour.
- 6. Cut dough into heart shapes, place on a perforated baking tray lined with perforated mats. Freeze the cookies for about 20 minutes before baking.
- 7. Bake in a preheated oven at 320°F between two perforated baking mats until the edges of the cookies become slightly tanned, about 12 minutes. Cool completely before removing from the tray.
- 8. Place a small amount of the Vegan Coconut Dulce de Leche on one cookie and top with a second to create a sandwich. Repeat with remaining cookies.
- 9. Decorate edges of cookies with shredded coconut. Alfajores will last for about 5 days in an air-tight container at room temperature, or up to a month if frozen.