Servings: 20 Each
Equipment
- Saucepan
- Stovetop
- Large Pot
- Mixing Bowl
- Refrigerator
- Food Processor
- Plastic Wrap
- Baking Tray
- Oven
Ingredients
Vegan Coconut Dulce De Leche
- 150 g Vegan Cane Sugar
- 394 g Coconut Milk
- 56 g Allez Belgian Glucose Syrup
- 30 g Vegan Cane Sugar
- 2 g Pectin Acid-Free
- 4 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 1 g Sea Salt
Vegan Alfajores
- 144 g Corn Starch
- 65 g Powdered Sugar
- 106 g Gluten-Free Flour
- 3 g Baking Powder
- 1 g Salt
- .5 g Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (8oz)
- 115 g Vegan Butter (cubed, cold)
- 38 g Plant-Based Milk
- 5 g Rum
- 15 g Prova Gourmet Madagascar Bourbon Vanilla Extract
- 100 g Shredded Coconut
Instructions
Vegan Coconut Dulce De Leche
- In a saucepan, make a dry caramel with the first amount of sugar.
- In another pot, gently warm the coconut milk with the glucose.
- Once the caramel reaches 356°F, deglaze with the warm coconut milk, stirring well until fully combined.
- 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.
- Bring mixture to a boil, reduce heat to low and cook until mixture thickens to desired consistency. Add 4 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste and sea salt. Stir until dissolved.
- Remove from heat and cool completely. Store refrigerated until needed.
Vegan Alfajores
- In food processor, sift together the corn starch, powdered sugar, gluten-free flour, baking powder, salt, and ground .5 g Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (8oz).
- Add cold, cubed vegan butter and pulse until mixture resembles coarse crumbs.
- With the processor running, slowly add the plant base milk, rum, and 15 g Prova Gourmet Madagascar Bourbon Vanilla Extract. Mix until the dough just comes together into a ball.
- Remove dough from processor, wrap in plastic, and rest in the refrigerator for 20 minutes.
- Roll dough out to about 2 mm thickness between two sheets of parchment paper or on a surface lightly dusted with gluten-free flour.
- Cut dough into heart shapes, place on a perforated baking tray lined with perforated mats. Freeze the cookies for about 20 minutes before baking.
- 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.
- 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.
- Decorate edges of cookies with shredded coconut, then enjoy!
Notes
Alfajores will last for about 5 days in an air-tight container at room temperature, or up to a month if frozen.