Name: Chocolate Rugelach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup raw cashews; 2/3 cup unsweetened plain or vanilla almond milk; ¼ cup coconut sugar; 1 tablespoon fresh lemon juice; 1 tablespoon tahini; 1 teaspoon vanilla extract; 10 drops stevia liquid; ½ cup coconut oil (melted); 1 cup all-purpose gluten-free flour blend; 1 teaspoon xanthan gum; ¼ teaspoon baking powder; Pinch fine sea salt; 1 tablespoon unsweetened cocoa powder; ¼ cup coconut sugar; 2 tablespoons coconut oil (melted)

Instructions

Make the dough:

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In a powerful blender, blend the cashews, milk, sugar, lemon juice, tahini, vanilla, and stevia until velvety smooth.
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Add the coconut oil and blend just until combined.
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It should be thick and creamy.
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In a large bowl, sift in the flour, xanthan gum, baking powder, and salt.
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Add the wet ingredients and stir to combine. You should have a soft and sticky dough.
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Pat into a disk, wrap in plastic, and refrigerate until firm, 1-2 hours or up to overnight.
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When ready to bake the cookies, preheat the oven to 350ºF and line 2 cookie sheets with parchment.

Make the dough:

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Combine the filling ingredients in a small bowl.
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Divide the dough in half and roll each into a circle about 9 inches in diameter.
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Gently spread about half the filling mixture evenly over each circle.
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Using a sharp knife, cut each circle into 8 equal pie-shaped pieces.
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Beginning at the wide end of each piece, roll toward the tip, tucking the point under the roll.
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Curve each roll into a crescent shape and place on the cookie sheets.
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Bake for 20-25 minutes, rotating the sheets hallway through, until edges are golden.
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Cool before removing.

Cinnamon Sugar Variation:

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For the filling, use 1 tablespoon cinnamon, 3 tablespoons coconut sugar, and 2 tablespoons coconut oil.

Chocolate Rugelach