Chocolate hazelnut vegan fudge cookies

At the moment I eat a lot of chickpeas and I still have some aquafaba left. I shared my recipe for vegan chocolate mousse with you last time and I wanted to change a little. Today I decided to innovate and make chocolate hazelnut vegan fudge cookies with aquafaba.

I started a total improvisation and it’s really good! They look like chocolate brookies, halfway between cookies and brownies, but without yeast, butter or eggs. So we’re on a 100% vegan and ultra greedy recipe!

If you eat one, you’ll probably want to finish them all, be careful I would have warned you! 😉

Preparation: 15 min | Cooking: 30-40 min | Total time: 45-55 minutes

Ingredients for 12 chocolate and hazelnut fudge cookies:

• 200g dark chocolate dessert
• 30g of sugar
• the aquafaba of a 400g can (about 90g)
• 50g hazelnut powder
• 10g crushed almonds

Preparation:

1/ Melt the chocolate in a water bath or in your food processor at 50°c.

2/ Mount the aquafaba in snow and add the sugar gradually when the mixture becomes sparkling.

3/ Gently mix the chocolate (it should not be too hot) and the snow aquafaba.

4/ Add the hazelnut powder to the mixture and mix again.

5/ Cover a baking sheet with baking paper and make small piles of dough. The preparation will harden a little bit, it’s normal, it’s the chocolate that cools down.

6/ Sprinkle with almond chips and press the biscuits lightly.

7/ Bake for 30 to 40 minutes at 130°c in rotary heat. The cookies will spread out and take their true form when they are baked.

8/ Allow the cookies to cool so that they can harden.

9/ Remove them gently because they will be a little melted underneath and inside. It’s very greedy!!!

To be consumed in moderation! Or not!