I present to you my best veganized recipe yet: Ginger Infused Ganache Filled Pecan Cookies…
Best of all — they’re kosher for Passover! Inspired by Couldn’t be Parve!
- Makes approximately 15 cookies
- Note: Ganache must be made several hours in advance, or overnight.
- 1 cup pecan butter with cashews
- 1 cup brown sugar
- 1 flax egg
- 1/2 teaspoon molasses
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Preheat the oven to 350.
Combine all the ingredients in a bowl and stir until well combined. Scoop out 2 teaspoon sized balls of dough onto a parchment lined baking sheet. Space the cookies at least two inches apart since the spread considerably. Flatten the cookies. Bake until the cookies are set and golden, approximately ten minutes. Remove from oven and let cool completely before filling (I made my cookies the night before).
- 6 ounces carob chips
- 3/4 cups (6 ounces) almond milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon fresh minced ginger
To make the ganache, you need a food processor. Heat the almond milk until just boiling (this can be done in the microwave). Pour it into the food processor with the chips while the motor is running. Process until the mixture is fully melted. Add the vanilla.
Pour the ganache into a shallow dish, add the ginger (and other spices if you’re feeling adventurous — remember, garam masala is the answer to all life’s confounding questions) and let stand at room temperature until it has set, at least a few hours.
To fill the cookies spread the flat side of half of the cookies with ganache. Top with the remaining cookies, flat side down.