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06/04/2024Muffins, brownies, cookies and cupcakes - Desserts

Homemade Vegan Pepito Pockitos (Dairy-Free and Egg-Free)

Homemade Vegan Pepito Pockitos (Dairy-Free and Egg-Free)
For: 8 pcsDifficulty: MediumPreparation: 25 minCooking: 20 min

This takes me straight back to my teenage years. I remember coming home from school and having an hour to relax in front of "Ghost Whisperer" with my sister before our mom got back from work and asked about our homework πŸ˜…πŸ₯² The perfect snack for those moments? A Pépito Pockitos, a french delight 😍

Talking with my partner, we realized it was "Kango" for him. It's the same but without the chocolate coating on the bottom. I never understood why both come from the same brand, but oh well... you can call them Kangos or Pépito Pockitos!

Of course, the LU version is full of milk powder, egg powder, and emulsifiers, and doesn’t even contain hazelnuts! So for many reasons, the homemade version is much better πŸ₯°

Servings

8

Cups

Biscuit Dough
  • -all-purpose flour 240 (g)
  • -sugar 80 (g)
  • -plant-based margarine 100 (g)
  • -salt
Spreadable Paste
Soaking
  • -dark chocolate 50 (g)
  • -neutral oil 1 (tsp)

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  • In a mixing bowl, combine the flour, sugar, and a pinch of salt. Add the margarine and rub it in with your hands until it resembles breadcrumbs. Pour in the plant-based milk and mix until you form a ball of dough.
  • In a double boiler, melt the chocolate for the spread. Off the heat, add the hazelnut butter and the plant-based milk. Stir well. Set aside.
  • On your floured work surface, roll out your cookie dough to a thickness of about 3 mm. Cut it into 8 rectangles.
  • Preheat the oven to 355Β°F (180Β°C).
  • On a baking sheet lined with parchment paper, place your pastry rectangles. Spread some hazelnut spread on one side of each rectangle. Fold the other side over the top, then seal the edges by pressing down with your fingertips. You can trim any excess pastry to get cleaner edges.
  • Bake for 20 minutes.
  • Melt the chocolate and oil using a double boiler for dipping the cookies. Dip the bottom of each cookie in the mixture and place them back on the baking sheet. Refrigerate for an hour. It's ready! You can store them in an airtight container for up to 5 days at room temperature during winter, and in the fridge during summer.
Homemade Vegan Pepito Pockitos (Dairy-Free and Egg-Free)
Recipe cookbook - The harvestRecipe cookbook - la Dolce Vita (French)Recipe Cookbook - Spring Edition (French)

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