Argentinian Sweet Empanadas
A delicious vegan twist on traditional Argentinian empanadas, filled with sweet almond filling and perfect for snacking.
Ingredients
- ●1 1/2 cups Almond flourmake sure it's vegan
- ●1/2 cup Coconut sugaror other vegan sweetener
- ●1/2 cup Almond butterunsweetened
- ●1/4 cup Coconut oilmelted
- ●1 tsp Vanilla extractmake sure it's vegan
- ●homemade or store-bought Empanada doughmake sure it's vegan
- ●as needed Waterfor dough hydration
Instructions
- 1
1. Preheat oven to 375°F (190°C).
- 2
2. In a blender or food processor, combine almond flour, coconut sugar, almond butter, and vanilla extract. Blend until smooth.
- 3
3. Gradually add the melted coconut oil and blend until a dough forms.
- 4
4. Divide the dough into 8-10 equal pieces and roll each piece into a ball.
- 5
5. Roll out each ball into a thin circle, about 1/8 inch thick.
- 6
6. Place a tablespoon of the almond filling in the center of each circle.
- 7
7. Fold the dough in half and press the edges together to seal the empanada.
- 8
8. Brush the tops with a little water and bake for 20-25 minutes, or until golden brown.
- 9
9. Serve warm and enjoy!
- 10
10. Repeat with the remaining dough and filling.