Inspired by Herbivoress‘ beautiful Chocolate Peanut Butter Oreo Pie, I went in search of a recipe for chocolate wafers. I haven’t bought Oreos or any kind of store cookies in over 5 years and I couldn’t bring myself to break that streak – so I made my own – minus the creme center. While searching for recipes, I came across Smitten Kitchen and a recipe for chocolate wafers, but also something called Icebox Cupcakes. Tiny little layer cakes made by layering whip cream with chocolate wafer cookies. Oh wow.
So I ended up making two desserts in one day: a version of Herbivoress‘ pudding cake and a version of Smitten Kitchen’s Icebox Cupcakes. Below is the recipe I came up with for the cookies – veganizing the original recipe and reducing the fat and sugar content. I’m going to send you to the lovely blog, Herbivoress, to retrieve the original Chocolate PB Oreo Pie recipe. I ended up making some major changes not because the original didn’t sound ridiculously mouthwatering (obviously, I printed the recipe as soon as I saw it!) but because I completely eliminated the added sugar and oil. As for the Icebox Cupcakes, instead of whipped cream I used the same tofu chocolate pudding I used in the Chocolate PB Oreo Pie recipe. Double duty. Work once, eat twice. I like it.
Chocolate Wafer Cookies
Makes ~40 cookies
1 cup whole wheat pastry flour
1/2 cup AP flour
3/4 cup unsweetened cocoa powder
1 cup date sugar
1 1/2 tsp. powdered stevia
1/4 tsp. salt
1/4 tsp. baking soda
8 tbsp. vegan “butter” (I use Earth Balance)
4 oz. + 2 tbsp. prune puree
3 tbsp. soy milk
1 tsp. vanilla extract
In a food processor, combine the flours, cocoa powder, baking soda, salt and powdered stevia. Pulse a few times to combine. Cut the “butter” into small pieces, add to the food processor and pulse a few times.
In a measuring cup, combine the prune puree, soy milk and vanilla extract and with the processor running, slowly pour into the machine. When the mixture forms large clumps, remove from the processor and knead a few times to thoroughly combine.
Form the dough into a log about 14″ long and 1 3/4″ in diameter. Wrap in foil and refrigerate for at least one hour, but preferably overnight.
When ready to bake, preheat the oven to 350F and line a couple of baking pans with parchment paper. Cut the dough into slices about 1/4″ thick. You can go thinner if you like, to get a crisper cookie, but my slicing skills aren’t that good. Arrange the slices on the pan, leaving about 1″ in between each cookie.
Bake for 12-15 minutes, rotating pans halfway through. Allow the cookies to cool for a few minutes on the pans, then gently transfer to wire racks to cool and crisp completely. Employ wafers in whatever way makes your heart beat faster.
Oh my, they look amazing! We are in the midst of Passover preparations here, so no cookie making at the moment. I’ll save this for another time.
Thanks, Lisa!
Seriously Annie, I’m longing for you to set up a food shop or tearoom because your photos torture me! Both desserts look absolutely fabulous, I would be very hard pushed to choose one over the other, although that first one is just begging for a spoon to dive in.
Thanks, Lorna – that makes me feel good! Your tearoom expertise makes that a high compliment! And thanks for the Tweet!
Those look amazing! All my favorite things in one dessert!
Can I come over?
Gorgeous! They look so good my youngest would even eat them – awesome!
So fun being inspired by others!
chocolate on chocolate…yes, please!!
Can’t go wrong with that combo!
Such a wonderful combination! ♥
I’m now hungry!
Oh my goodness! These look so delicious!
Oh dear. These look amazing! Must. Not. Make…..have half a dozen cupcakes left to eat already!
Haha! Yeah…I know the feeling!
Both these dishes look seriously decadent
Any chance of sharing them
Cheers
Choc Chip Uru
They’re all gone! Otherwise, I’d be happy to!
I wish I could have it RIGHT NOW!!
So yummy looking! I want one!
Oh my WOW! WANT!!
!!! Those look amazing. I’m impressed that you haven’t bought a cookie in 5 years; I have nowhere near that amount of restraint.
I am with emmy, amazing! These look pretty decadent though.
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