Vegan Coconut Ghost Candies

Vegan Coconut Ghost Candies

“Vegan Coconut Ghost Candies”

Beware! Ghouls and ghosts—and assorted comic book heroes—will be prowling the streets tonight, so if your proton pack is on the fritz, stay safe inside this Halloween, and enjoy these “Vegan Coconut Ghost Candies,” made with Tofutti Better Than Cream Cheese. Boo!

Ingredients:

4 oz. Tofutti Better Than Cream Cheese
4 Tbsp. vegan butter
1 1.2 tsp. vanilla extract
2 3/4 cups shredded, unsweetened coconut
4 cups vegan powdered sugar
1/4 cup vegan powdered sugar (for coating)
1/4 cup of finely ground coconut (for coating)
vegan mini chocolate chips

Method of Preparation:

In a medium sized bowl, cream together the Tofutti Better Than Cream Cheese, vegan butter and vanilla. We used a hand mixer and blended until homogenous.

Add in the 2 3/4 cups of shredded coconut, and half of the 4 cups of powdered sugar, blend with the hand mixer. Add the other half of the powdered sugar and mix again until blended.

Chill the mixture in the fridge for no more than five minutes.

After chilled, shape into little ghosts. It is easy to start with a small sized round ball, and pinch the top to form the head of the ghost. Repeat this until you have about 25-30 small ghosts.

In a bowl, combine together the 1/4 cup vegan powdered sugar and the 1/4 cup of finely ground coconut. Use this to coat the outside of your little ghosts.

Press in the mini vegan chocolate chips as eyes. Chill the ghosts in the fridge before serving. Store them in an air tight container in the fridge.

Enjoy this fun, Halloween inspired confection!

Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.

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Vegan Coconut Doughnuts

Vegan Coconut Doughnuts with Cream Cheese Frosting

 

“Vegan Coconut Doughnuts”

This is a guest post by Brook and Michael over at Being Vegan Eats.

Ingredients:

Vegan Doughnut Dough
2 cups all-purpose flour, we used unbleached organic
1/3 cup sugar
1 tsp. salt
2 tsp. coconut extract
3 Tbsp. vegan butter, at room temperature
1 Tbsp. sugar
3/4 cups warm almond milk
1 packet dry yeast
Oil to fill up to 1/2 a pot for frying doughnuts

Cream Cheese Frosting
4 oz. Tofutti Better Than Cream Cheese
2 oz. vegan butter, room temperature
1 tsp. coconut extract
3/4 cup powdered sugar
sweetened coconut to sprinkle on top of the frosting

(cooking tools: parchment paper, round cutters)

Directions:

Vegan Doughnut Dough
In a mixing bowl, whisk together the warm almond milk, 1 Tbsp. of sugar, and the yeast packet. Cover the bowl with a paper towel for 10 minutes. Allow the yeast mixture to double in size.

In a large mixing bowl, sift together the all-purpose flour, 3/4 cups sugar, and salt.

When the yeast mixture is ready, add the vegan butter to the yeast allowing it to fully melt. Add the coconut extract to the yeast. There is no need to stir the vegan butter or extract into the yeast mixture. Pour half of this into the dry ingredient bowl, and begin to mix in with your hands.

Then pour the second half into the dry ingredient bowl, and finish incorporating the flour and forming a dough ball. The dough will be very sticky.

Dust all-purpose flour onto a clean, flat surface. Place the sticky dough ball down, and begin to fold the dough. You will be folding and incorporating flour until it is no longer sticky and forms one homogeneous ball. This is approximately 40-50 folds.

Place the dough in a bowl, and cover with saran wrap or place a plate on top of the bowl. Allow the dough to rise to about 2 1/2-3 times the original size. This takes approximately one hour.

When the dough has risen, dust all-purpose flour on a flat, clean surface and pat the dough down. If you have a rolling pin, roll out the dough until slightly thicker than a 1/4 inch. Using a cookie cutter, pick your doughnut size. We used a 4″ round cutter and a 1″ hole. Tip: If you don’t have cookie cutter, you could always use a cup or another tool to make a round cut.

Place your cut out doughnuts and doughnut holes on parchment and allow them to rest for 10 minutes. They will rise.

Fill a pot about half full with oil and bring the oil to a temperature not exceeding 400°F. 375°F is ideal.

Once the oil is ready, and the doughnuts have rested, place a doughnut in the oil. It will float, and brown on one side. Flip the doughnut with a fork when it is golden brown. Remove from the oil when both sides are golden brown and place on a plate with a napkin to catch excess oil. Place to the side on parchment paper. Repeat steps until all doughnuts are cooked.

Cream Cheese Frosting
In a mixing bowl, using a hand mixer, cream together the Tofutti Better Than Cream Cheese, vegan butter, and coconut extract.

Add in half the powdered sugar. Continue mixing. Once incorporated, add in the second half of the powdered sugar. Mix until well blended and there are no lumps.

Store in the fridge while the doughnuts cool. It’s good to stiffen the frosting in the fridge before use too.

Once the doughnuts are cooled, and the frosting chilled, spread the frosting on the top of each doughnut. Sprinkle the frosting with sweetened coconut.

Best served the day you make them. Enjoy!

Visit Brook and Michael at BeingVeganEats.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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