I gave you a little peek at these Chocolate Wafers in my Vegan Chocolate Ice Cream post on Monday… they are so totally worth the wait! When it came time a few weeks back to come up with my Death by Chocolate SABH idea I couldn’t stop at just the ice cream – it screamed out for something more, but what?
Years ago I made these choc wafers and they were perfect. And brilliantly memorable as evidenced by their firm place in my junk drawer of a memory. Crispy fresh wafers which soften beautifully when used for an ice cream sandwich and undeniably rich chocolate deliciousness.
However, the originals were full of butter and white flour and sugar [as are most wonderful things] so there was work to be done. Off I went to experiment. The recipe makes quite a large batch of dough, so I divided it by three and amongst a few other changes, used a different flour in each third. One with whole spelt, one with quinoa and one with buckwheat.
The spelt version was the winner on the day, creating a cookie that was structurally stable enough to support the ice cream and lovely to eat. The quinoa one was delicious but fragile and a bit too crumbly – I have plans for it later, don’t you worry! The buckwheat one was fragile as well but the flavour was just, odd – somehow the unique profile of the buckwheat and the slightly bitter aspect of the cocoa resulted in an almost burnt taste. No, I didn’t burn them, don’t be cheeky. So the spelt it is.
You could make an ice-box cake with these like in the original recipe, but I’ve never been a fan of cream. I would however be a fan of layering these cookies with the choc ice cream in a lined loaf-pan and serving slices like a semi-fredo… ah-mazing. If you didn’t want to make ice cream sandwiches you could simply crumble the wafers over the ice cream to add a bit of crunch. Or honestly, just eat an entire stack with a glass of milk or a cup of tea. They are that good. Now please excuse me while I go search my fridge for left-overs.
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Chocolate Wafers
Adapted from Smitten Kitchen
Ingredients:
1 c whole spelt flour
1/2 c unsweetened dutch cocoa powder*
scant 1/2 c coconut sugar
1/4 tsp sea salt
1/4 tsp baking soda
pinch chili powder
6 Tbsp [1/4 c + 2 Tbsp] coconut oil*
2 Tbsp almond milk
1/2 tsp vanilla
Method:
Sift dry ingredients into a medium bowl – or you know, just stir with a fork to combine well.
Add coconut oil – the oil should be semi-solid like vegetable shortening or soft butter. Using the fork, cut/mash the coconut oil into the dry ingredients until crumbly like breadcrumbs.
Drizzle almond milk and vanilla over crumbs, toss with fork to combine then continue to stir until the mixture forms a ball. Kneed gently a few times and form into a log. The cookies won’t spread much on baking so the diameter of your dough log is the final size of the cookies. Wrap in baking [parchment] paper or cling wrap and refrigerate for an hour or until ready to use.
To bake, pre-heat oven to 180C [350F]. Line flat baking trays with baking paper. Remove dough from fridge and allow to sit out for 10 minutes. Cut into 1/4 inch slices and place on the lined trays – gently pat together any cracked bits.
Bake for 10-12 minutes. Cool on pan for a couple minutes then move to a wire rack. Cookies should be crisp when cool. Makes approximately 30-40 2 inch wide wafers.
Notes:
- Dutched cocoa gives these an almost black appearance and an extra rich chocolate flavour. Regular cocoa powder can be substituted but the better the cocoa, the better the cookie.
- It is summer here and therefore my coconut oil is liquid at room temp. I’ve discovered that by placing the jar in the fridge for 15 mins, then stirring the hardened edges and bottom through the still liquid middle, the whole jar becomes opaque and semi-solid. Voodoo magic.
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Vegan Ice Cream Sandwiches
Ingredients:
1 batch Chocolate Wafers as above
1 batch Vegan Chocolate Ice Cream
Stuff to roll edges in – I used cocao nibs, finely chopped nuts and finely chopped goji berries.
Method:
Scoop ice cream onto a plate or piece of baking paper and press gently with fingers to create a flat disk. Place ice cream disk on the base of one cookie. Top with another cookie and press gently.
Roll in your choice of toppings. Freeze overnight to allow cookies to soften, or if you don’t mind them crispy, eat immediately.
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Yum yum yum!!! These look like the perfect treat!
Wow! You did some great testing here. I would love to have a stash of these in my pantry for whenever I have a chocolate craving!
Oh my! First that beautiful ice cream (which I plan on making soon) and now these gorgeous wafers…you have been busy. I’m keen to try this recipe!
I hope you do! Thanks Peter
holy jesus. i am so making these.
Figured you’d like them – ha!
Hi! First up the cookies look awesome! I’m thinking of making them and slapping on a layer of chocolate pistachio ice-cream for an overdose since I already have some lying in my freezer.
Secondly, if I were to make it with plain all-purpose flour and veggie oil, would the quantities remain the same?
Thanks Amrita! The quantity of plan flour would be the same. I reduced the fat by about 2 Tbsp from the original recipe but not sure about how you would go with oil (original uses butter) perhaps shortening if you wanted to keep it vegan? Let me know how it goes!
Looks absolutely delicious! I love anything chocolate and your pictures look amazing!
I just made these cookies, your brother and my friend kelly simultaneously said how addictive they are. Thank you for creating a delicious cookie that I don’t feel bad about eating 10 of in one sitting!!!
Just tried to make these. I don’t cook much. Maybe that’s why this looks so wrong?! After cutting in the coconut oil the mixture was very very dry– powdery even, not ‘like bread crumbs.’ Adding the scant fluid didn’t help much. So I added several more tablespoons of soy milk, trying to get the mixture just moist enough to form into a ball. Eventually, one quarter cup later, my log of dough is in the fridge firming up now. Any guess what might have gone wrong I checked and rechecked measurements of all ingredients. Thanks for any help!