Don’t worry: you won’t be biting into a bear’s paw here, but enjoying 100 percent vegan treats, of course. An animal-friendly delicacy for the coziest time of the year—and also very popular with children. Have fun baking vegan Christmas treats!
Ingredients
Makes about 20 pieces (approx. 7 cm long)
- FOR THE BEAR PAWS
- 100 g vegan margarine (at room temperature)
- 60 g icing sugar
- 10 g baking cocoa
- 1/2 tsp orange zest
- 1 pinch Salt
- 2 tbsp Soy drink
- 25 g iChoc White Nougat Crisp (melted)
- 90 g flour
- 50 g cornstarch
- FOR THE GLAZE:
- 55 g iChoc White Nougat Crisp
- 5 g Coconut fat (not oil)
- Orange zest for decoration
How to make it
- Beat the margarine and powdered sugar with an electric hand mixer until creamy.
- Stir in cocoa, orange zest, salt, soy milk, and 25 g melted iChoc “White Nougat Crisp” chocolate.
- Finally, add the flour and cornstarch and continue mixing with the hand mixer until you have a smooth mixture.
- Fill a piping bag with a star nozzle (as large as possible, because the mixture is very thick) with the dough. Pipe about 20 strips, each about 6 cm long, onto a baking sheet lined with parchment paper. Caution: leave enough space, because they still run a little wide.
- Bake in a preheated oven at 190°C top/bottom heat for about 15 minutes.
- Melt the iChoc “White Nougat Crisp” chocolate together with 5 g coconut oil in a double boiler and decorate the cooled cookies with it. Garnish with orange zest.
This recipe was created in collaboration with Kati Neudert. The passionate hobby baker and full-time photographer has already published two baking books (Klassiker vegan backen and Basic Backen Vegan) and inspires us with her creations on her blog vegan-zu-tisch.de.