Embarking on the journey of vegan baking opened up a world of creativity and flavor that I had never fully explored before. Baking without traditional ingredients like eggs, milk, and butter might seem daunting at first, but it offers an exciting challenge to experiment with alternative ingredients that are both delicious and more sustainable.
When I began exploring vegan baking, I discovered that it was not just about substituting ingredients; it was about embracing a new philosophy towards food. Vegan baking encourages mindfulness about what we consume and its impact on the world around us. It allowed me to experiment with flavors and textures I hadn’t considered before, like using flaxseeds as an egg replacer or discovering the creamy richness of coconut milk.
One of my favorite creations that emerged from this culinary adventure is the Salted Chocolate and Coconut Hobnob. This recipe captures the essence of indulgence while being entirely plant-based. Let me take you through the process of creating these delightful treats.
These hobnobs offer an ideal combination of sweet and salty flavors, featuring a delightful crunch and a subtle hint of coconut. They showcase the versatility of vegan baking and are a delicious treat that everyone, whether vegan or not, can savor. Enjoy your baking!
Prep Time: 30-35 min | Bake Time: 20-22 min | Makes 20 small biscuits
Ingredients
For the biscuit dough
- 1 c quick oats
- 1 c all-purpose flour
- 1 c demerara sugar
- ½ c unsweetened shredded coconut
- ½ c plant-based butter
- 1/3 c boiling water
- 1 flax egg
- Pinch of salt
For the bottom glaze
- 4oz dark chocolate bar, at minimum 70% cacao
- 2 tbsp coconut cream
- ½ tsp sea salt
Method
Melt the butter in the water and set aside to cool at room temperature.
Prepare the flax egg according to the instructions on the package. The ration of ground flax to water is usually 1:3. Set aside for 10 minutes.
Preheat the oven to 350° F.
In a large mixing bowl, combine the oats, shredded coconut, flour, and salt. Mix the demerara sugar into the melted butter and add to the bowl with the flours along with the flax egg. Combine well until fully incorporated. Drop 1 tbsp of dough onto a non-stick cookie sheet, flatten the dough into a 1/4” disc, and bake for 14-15 min. Then remove from the oven and transfer the coconut hobnobs to a cooling rack.
For the bottom glaze, heat up the coconut cream in a small saucepan. When warm add the chocolate broken up into chunks and stir to melt removing from the heat. Add the salt and stir well. Coat the bottom of the hobnobs with the molten chocolate. Place the glazed coconut hobnobs on a silicon mat to cool and set completely before storing them in an airtight container.
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