Wednesday, December 28, 2011

Chocolate-Mint-Bean Sandwiches

After the incredible amount of cookies eaten during this month, the only ones my stomach is accepting are these. They are refreshing and nutritious thanks to the main ingredient of the filling: Black Beans!!! If you've tried the famous black bean brownies you'll know that they make a perfect ingredient for any sweet treat. You really do not taste the beans, just the chocolate and the refreshing peppermint flavor. If one of your new year's resolutions is to eat healthier, give these vegan cookies a try, you will be surprised of how good they are!






This recipe makes 18 sandwiches

For the Vegan Cornstarch Shortbread

Ingredients
 
1/2 cup Earth Balance buttery, coconut spread or margarine
1/2 cup sugar
1 teaspoon vanilla extract
6-8 tablespoons soymilk
1 cup unbleached all purpose flour
1 1/3 cups cornstarch
1/2 teaspoon baking soda
1 teaspoon baking powder


For the Chocolate-Mint-Bean Filling

Ingredients

2 cups unsalted black beans, cooked
2/3 cup powdered sugar
3 tablespoons unsweetened cocoa powder
½ teaspoon peppermint extract
6-8 tablespoons soymilk

Directions


For the cookies


In a large bowl, using a mixer, cream the butter with the sugar.

Add the vanilla extract.

In a separate bowl sift the flour, cornstarch, baking soda and baking powder. Mix well.

Add the flour mixture, 1/2 cup at a time alternating with the soymilk. If 6 tablespoons of milk is not enough to make the dough come together add 1 or 2 more tablespoons.

Do not knead as this will make the dough become sticky, put it in the fridge or freezer for a few minutes if this happens.

At this point you can preheat the oven to 350 degrees Fahrenheit.

On a lightly floured surface, roll the dough to a 1/4" thickness.

Cut circles with a cookie cutter (or a cup, cap or anything you have in hand) with a 2" diameter. If the dough starts to become warm, refrigerate it or stick it in the freezer for a few minutes.

Pick the circles up with the help of a dough scraper and transfer them to an ungreased cookie sheet
Refrigerate any extra raw cookies to prevent excessive spreading when baking.

Bake for 15 minutes or until the bottoms just start to brown. Transfer to a cooling rack.

For the Chocolate-Mint-Bean Filling

In a blender or food processor combine all the ingredients with only 6 tablespoons of the soymilk.

Puree until very smooth, no beans should remain whole.

Add more soymilk if the paste is too thick, it should not be runny. 

To assemble the sandwich:

When the cookies are cool, place a rounded teaspoon of the filling in the center of one and top with another cookie.

Press slightly to distribute the filling evenly.

Enjoy!




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