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Coconut Chai Tea Cookies

Modified from VegNews’ Vegan Coconut Drop Cookies.

What You Need:

1-1/2 cups unsweetened coconut flakes
1+ tbsp Masala Chai tea*
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2  large Medjoole dates
1/8 cup sugar
1/4 cup light agave syrup
1/4 cup non-dairy margarine, melted


1/8 cup almond milk
1/6 cup non-dairy margarine
1/2 tsp vanilla extract
2 cups confectioners sugar
1/8 tsp salt

*you could also mix your own masala spices. I chose to use an excellent Masala Chai from Samovar Tea Lounge. Also, I find about a little more than 1 tbsp to be the perfect amount of spice for these, but adjust to taste.


What You Do:

1. Using a coffee grinder, grind the malasa chai into a fine mix. Take out any big chunks that won’t grind.

2. In a large, dry skillet over medium heat, add coconut and stir constantly until flakes are light golden brown. Immediately place in a large bowl. Allow to cool slightly.

3. When the coconut is still warm, mix in the ground chai. Once the coconut has cooled completely, whisk in flour, baking powder, and salt.

4. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

5. In a medium bowl, combine sugar, agave syrup, dates, and margarine. Stir well, then add wet mixture into the dry mixture. Roll out little balls of dough and flatten on parchment. The cookies will pretty much keep the exact shape you make them.

6. Bake for 10 to 12 minutes, until barely browned around the edges and no longer shiny on top. Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

7. Mix all the icing ingredients together. Ice the cookies when they are completely cool and let set for a few minutes.

Tirimisu Recipe


3 large eggs
1 cup Espresso
1/2 cup sugar
2 Tbsp. Kahlua
8 oz. mascarpone
1/8 cup cocoa
20 ladyfingers


Combine 3 egg yolks, 1 Tbsp. Espresso, sugar and Kahlua in large mixing bowl. Beat 2-3 minutes. Add mascarpone and beat 3-5 minutes until smooth.



In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into mascarpone mixture.


Dip one side of each Ladyfinger into remaining Espresso and layer on bottom and sides of serving dish. Spread 1/2 of mascarpone mixture and sprinkle with cocoa. Layer Ladyfingers and finish with a mascarpone layer and cocoa. Refrigerate at least 1 hour before serving.