Vegan, Gluten Free Mooncake

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:

Ingredients:

• 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

Instructions:

• 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!