Vegan vanilla crescents with no refined sugar

What would the holidays be without the traditional, fragrant vanilla crescents? We upgraded them into a version without gluten, without dairy, without refined sugar and even without animal products. Once baked and cooled, we finished them with nut creams as a healthier coating and a new twist on the classic. Take your pick: Poppy Seed, Cinnamon or Pistachio crescents!

Try our quick tip: swap the sugar coating for coconut flour for a snowy effect and a great taste completely without refined sugar.

Method:

• Pour 2 tbsp of water over 1 tbsp of ground flaxseed and leave it to stand until it forms a thick gel (instead of egg).
• In a large bowl, mix 250 g of buckwheat flour, 100 g of ground nuts and ½ tsp of vanilla or cinnamon.
• Then add 150 g of softened plant butter, 40 g of MCT C8 oil, 40 g of Powerlogy cream, 2 tbsp of maple syrup and the flaxseed mixture to the dry ingredients.
• Work it into a compact dough by hand and chill it for at least 4 hours (or overnight).
• Then carefully shape the crescents, arrange them on a lined baking tray and bake at 170 degrees for 12 – 15 minutes.
• Roll the cooled crescents in coconut flour and half-dip them in your chosen Powerlogy nut cream.