Keto Recipes | VEGAN RADIANT ORCHID ALFAJORES #vegan #radiant #orchid #alfajores

Instead of making a vegan version of the traditional Argentinian alfajores, I wanted to go beyond. Thanks to Frieda’s Inc, I just happen to have non-GMO Stokes Purple Sweet Potatoes in my kitchen that inspired me to make ‘radiant orchid’ alfajores, using the vibrant potatoes in my vegan cookie dough. 

VEGAN RADIANT ORCHID ALFAJORES

I used Natural Value Coconut Milk (13.5-ounce, 400mL) for the coconut milk. It’s BPA-free, organic, gluten-free and vegan. I also like the Aroy-D brands.

INGREDIENTS

• ¼ cup coconut oil, softened
• ¼ cup vegan powdered sugar
• 1 teaspoon natural vanilla extract
• Coconut Dulce de Leche (makes about ¾ cup)
• 400ml or 1 (13.5-ounce) can full-fat coconut milk* (not lite)
• 110g raw Turbinado sugar (scant ⅔ cup)
• ¼ teaspoon himalayan salt
• ½ cup mashed sweet purple potatoes
• 1¼ cups all-purpose flour
• ¼ cup corn starch, organic
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon baking powder
• ¼ cup vegan margarine, softened
• ¼ teaspoon vanilla extract

METHOD

1. In a small saucepan over medium heat, combine all ingredients and stir gently until sugar dissolves and slightly bubbling. Do not let it come to boil. Reduce heat to low, stirring occasionally until mixture darkens and reduces in half for 1½ hours or longer (depends on stovetop). Remove from the stove and let cool at room temperature for ½ hour. Store the sauce in an air-tight jar or container. Chill in refrigerator overnight or about 4 to 6 hours.
2. Bring water to boil in a medium pot, add potatoes and cook at a brisk simmer until potatoes are tender, about 15 minutes. Drain potatoes and mash them until no lumps are visible. Set aside.
3. Preheat oven to 350°F. In a medium bowl, sift the flour through corn starch. Mix in the ground cinnamon and baking powder; this will be your “flour mixture.” Set aside. In another medium bowl, use an electric mixer (or whisk) at medium speed to combine the margarine and coconut oil until creamy. Add the powdered sugar and whisk until smooth. Reduce to low, add the vanilla extract and mashed purple sweet potatoes, then the “flour mixture.” Mix until all are incorporated.
4. Flatten dough into a disk to about ¼-inch thickness. Chill rolled dough for about 1 hour. Using a 2½-inch cookie cutter, try to cut 16 circles and place on baking sheet with parchment paper or Silpat mat. Bake for 12 to 14 minutes, until lightly golden around edges. Let the cookies cool on the baking sheet for about 10 minutes, then transfer the cookies to a wire rack and let them cool completely. Repeat with the remaining dough.
5. To assemble vegan alfajores, spread a generous amount of coconut dulce de leche on the cookies (or biscuits). Dust cookies with sifted vegan powdered sugar if desired.

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