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.
This dessert and I had a few go-rounds – mostly involving tofu and lots of strawberries. All of the versions tasted good, but I just wasn’t satisfied, so I decided to go back to the drawing board one more time. I used raw cashews instead of silken tofu, and I threw some fresh raspberries into the mix. The result is this not-too-sweet, refreshing summer treat.
As fun as seven days of salad were – - I’m ready for something different! What better way to dive back in than to share something crunchy, chocolatey and slightly sweet to go along with your afternoon tea or coffee? Without further ado:
