Vegan jam cookies
While I think about what savory dish I should cook next, I am giving you this – vegan jam cookies. They are very easy to make, require only a few ingredients, and they have this perfect blend of raspberry jam and peanut butter. So delicious.
If I have piqued your interest with this and you decide to make them, please make sure you read the next section.
A piece of advice
I am going to use this section mainly to write about the maybe hardest part of any praline/chocolate bar recipe – chocolate tempering. But there is also another thing I want to mention.
And that is, make sure that you pick a jam that is a bit thicker for this recipe. And keep the jam in the fridge until you need to use it. This might save you some nerves. I really got used to tempering chocolate, and I don’t even need a thermometer anymore, but if you are a beginner, make sure you follow the instructions carefully.
If you want your chocolate to be shiny, stay edible for a long time and have a nice snap when you bite into it, you need to temper your chocolate. There are several ways of doing this, but since I do not own a tempering machine, microwave or this special cocoa butter for tempering, I have to use the seeding method. So that is what I am going to write about.
First of all, make sure you are using REAL chocolate. That means it must contain cocoa butter, so read the label. You can NOT temper chocolate with no cocoa butter. You will also need a candy thermometer.
Chop or grate your chocolate so it will melt quickly and easily. Set one third of chocolate aside, and put the rest of it into a plastic bowl. Bring a pot of water to boil, remove it from the stove and put the plastic bowl with the chocolate in it. The plastic bowl should not touch the water. Be careful not to get any water mixed with your chocolate. This is important. Mix the chocolate, and when chocolate has melted and reached the temperature of 46 degrees Celsius (115 F), remove it from the double boiler and gradually add the remaining one third of chocolate while mixing all the time, until it melts.
Keep mixing your chocolate constantly, and when the temperature drops to 35 degrees C (95 F), add some more grated chocolate to the mix (the last of it) to cool it down a bit more. When the chocolate temperature drops down to 26 degrees C (79 F), do a little test. Smear 1 teaspoon of the chocolate on a piece of parchment paper and put it in the fridge for 5 minutes. If after 5 minutes the chocolate has hardened, is shiny and has a nice snap – it is tempered. Return your chocolate bowl to the double boiler and heat it back up to 29 degrees Celsius (85 F), so it will be easier to work with. Do not heat it too much, you might ruin all the cocoa butter crystals by doing that.
And that is it, you are ready to spread the chocolate over your cookies! These measurements are enough for 6 vegan jam cookies. I decided to leave mine on room temperature before eating, since the snap of cold chocolate kinda exploded the jam over my hands.
Vegan jam cookiesCourse: Sweet
100 g of peanut butter
40 ml of coconut syrup (or date syrup, or agave)
24 g of ground almonds
6 heaping tsp of raspberry jam
250 g of vegan dark chocolate
- In a small bowl mix together the peanut butter, ground almonds and coconut syrup (or one of the alternatives). Mix them with a spoon until you get a thick dough that comes off the bowl easily.
- Divide this dough in 6 equal pieces and press them down with your fingers into silicone muffin molds to form a crust. Put the silicone molds in the freezer and keep them there for about 1 hour.
- Meanwhile, temper your chocolate. I chopped it into small pieces and used a seeding method, which I have described in a „piece of advice“ part of this post. If you own a microwave, tempering can be done much faster with it, so you can look for instructions on how to do that right – here.
- When your chocolate is tempered, take out the muffin molds from the freezer. Pop out the frozen cookie crusts and place them on a working surface (a sheet of parchment paper). Take a dry spoon and coat the bottom and the sides of the cookie crust with tempered chocolate.
- It should become solid in just a few minutes. Then flip one over and place a heaping teaspoon of raspberry jam in the middle of the cookie crust (side that is not covered with chocolate). Then spread a thin coat of tempered chocolate on top of the jam in order to close it off.
- Repeat this until you are done with all 6 cookies. Put them in the fridge, in 5 minutes the chocolate will be solid. You can keep the vegan jam cookies either in the fridge or on room temperature.
If you liked this recipe, make sure you check out my other recipes like:
Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan jam cookies. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.
P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.
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