I made you a special treat and wrapped them up in plastic. Can you guess what they are? Can you? Oh who am I kidding. You already know the answer since I gave it away with the title of this post. Note to self: Make these questions less obvious and more difficult. The answer is Homemade Moon Pies. Hmmmm, that was a bit anticlamctic, now wasn’t it? Rats.
How about this: *drumroll please* HOMEMADE MOON PIES! *and the crowd goes wild* Okay, I handle that enthusiasm.
Check this incredible video out made by a talented friend who used my Moon Pie recipe for his project with Whole Foods:
Two graham cracker cookies sandwiched between a marshmallow cream, dipped and covered completely in chocolate. This is like S’mores on steroids but without the annoying growth of chest hair. Then again, it just depends on how many of them you eat. These babies are double-decker style, however. That’s right. Double-decker. Nothing is too good for my friends. That means there is a cookie, marshmallow filling, cookie, more filling, and another cookie! Phew.
It’s like I died and gone to Summer Camp heaven. I usually prefer my marshmallows burnt to a crisp before partaking in my S’mores but I can learn to make an exception, especially when that means that my hair won’t reek like campfire for the next three days.
- 1/4 c. vegan butter
- 1/4 c. coconut sugar
- 1 Tbsp. molasses
- 1 Tbsp. flaxseed meal + 2 Tbsp. warm water, thickened for 5 minutes
- 1 c. Cara's All-Purpose Blend (see below)
- 1/4 c. teff flour
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 2 c. vegan marshmallows
- 2 Tbsp. vegan butter
- 1 tsp. vanilla extract
- 1 c. nondairy chocolate chips
- 1 Tbsp. coconut oil or non-hydrogenated shortening
- In a large bowl, beat margarine with an electric mixer on medium to high speed about 30 seconds or till softened. Add sugar, molasses, and flaxseed "egg" until well-combined
- In a medium bowl, whisk the dry ingredients together. Slowly add the flour into the wet ingredients mix and stir with a wooden spoon until a nice dough forms. It shouldn't be sticky at this point. If so, add more flour by the tablespoon.
- Divide the dough into 2 balls.
- Preheat oven to 350* F/190* C. Line a baking sheet with parchment paper.
- Roll one ball dough into 1/4"/3-mm thickness between 2 pieces of parchment paper. If your dough starts to become uncooperative this means it is too warm. Simply place in the freezer for 10 minutes.
- Using a 2 5/8"/68-mm biscuit cutter, cut dough into circles.
- Place on the baking sheet and bake for 5 to 7 minutes or till edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack.
- In a saucepan over low-medium heat, stir the vegan butter and marshmallows until almost completely melted. Remove from heat and stir in the vanilla.
- Allow to cool down and harden up just briefly for a couple of minutes, then by the spoonful scoop onto one cookie and sandwich between the other. Plop a little more onto the top of that cookie and sandwich with another cookies. Double-decker, baby! Allow to set. You can even place in the freezer.
- Once the cookie sandwiches have set, melt the nondairy chocolate chips and add coconut oil or shortening for a shine. Dip each cookie sandwich into the bowl of melted chocolate until it is completely covered. Allow to set on a piece of parchment paper. You can either freeze them for a faster set or leave on the counter, which will take more time.
As promised, here is the all-purpose flour blend that I use:
For Metric Conversion:
3 c/480 g superfine brown rice flour
3 c/538 g superfine sorghum flour
1 ½ c/288 g potato starch
- 1 ½ c/192 g arrowroot powder
If you want to you use your own blend or mix up the flours, feel free to do so–always understand that your results might be different and the weight conversion will be different. Nothing is guaranteed in this crazy world of gluten-free vegan baking. Need help with substitutions? Check out this Guide to Gluten-Free Flours