Vegan, Gluten Free Mooncake

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    Made these no bake chestnut based mooncakes stuffed with black sesame for Lunar New Year’s this year and they were a hit! My family is especially picky about the sweetness level in desserts and these naturally flavored sweets were perfect for them. Here’s how to make it:


    • 5 bags of 5oz peeled, roasted chestnuts

    • 100ml of oat milk or any non dairy milk

    • 1.5 tbsps vegan butter

    • 1 pack of black sesame paste or red bean paste


    • Steam chestnuts for 7-10 mins to help soften

    • Add chestnuts to a blender or nutribullet along with the non dairy milk

    • Blend until it forms a smooth consistency. If it gets too thick, add a little more milk.

    • After chestnuts have been blended, place a non stick pan on medium heat and melt some vegan butter

    • Add in the blended chestnuts and cook for about 10 mins to help dry out the paste

    • You’ll know it’s done when the paste stops sticking as much to the pan

    • Take off from the heat and let cool

    • Once cool to touch, divide the chestnut paste into equal sized balls, then divide black sesame paste into smaller equal sized balls

    • Flatten the chestnut paste, then place black sesame paste inside and pinch edges closed, then roll into a ball for even distribution

    • Lastly, place the ball in a mooncake mold and press hard to help them form their shapes

    • Enjoy!