Stout Choklava

Be prepared for this Frankenstein-esque recipe.

Yesterday, I posted my vegan Bourbon Baklava, which is quite tasty.  But it got me thinking.

What if I added some chocolate and stout to the mix?  I'm sure that chocolate baklava has been made before, but isn't "choklava" the must fun word ever?!  I'd like to think that I created the term, but a quick Google search proves otherwise.  

Many of the other recipes simply dip the baklava in chocolate, but mine offers a boozy chocolate glaze - yum!

Filling Ingredients:
1 c. walnuts
1 tsp. cinnamon
2 T. unsweetened cocoa powder, or carob powder (I used dark cocoa powder)

1/2 c. coconut oil, melted
30 sheets of phyllo dough, cut to size

Stout Syrup:
2 T. (heaping) of unsweetened cocoa powder, or carob powder 
1/4 c. stout, or other dark beer
1/2 c. pure maple syrup
1/4 c. organic cane sugar

Directions:
Preheat the oven to 350°. Line the bottom of a pan with parchment paper.  

You can decide which size to make it; I chose 8x8, but some phyllo dough will fit a 9x12 pan.  I cut mine to fit my pan.  It's important to keep the phyllo dough covered with a damp towel so it doesn't dry out.  

In a food processor, combine the nuts, cinnamon, and cocoa and process them.  Set aside.

Next, take a sheet of dough and lay it on top of the parchment.  With a brush, wipe coconut oil across the sheet.  Repeat this 9 times.

Before the next layer, sprinkle about 1/2 of the nut mixture across the dough.  

Add 10 more layers, brushing coconut oil between each one.  Sprinkle the second 1/2 of the nut mixture on the layer.  Add the last 10 layers.

Brush coconut oil on top of the final layer of phyllo.  With a sharp knife, cut the dough into a grid, slicing the baklava in a diagonal pattern through the grid lines.  I was lazy on this batch; I made the pieces much larger!

Bake it in the oven for about 20 minutes.

In the mean time, combine the stout syrup ingredients in a small sauce pan.  Bring it to a boil and lower the heat to a simmer until the mixture coats a spoon.  This can take anywhere from 10-20 minutes.

When the baklava is done, pour the syrup on top.  You might need to take your brush and distribute the syrup as evenly as possible.  Mine dried very evenly.

I topped mine with raw cacao nibs - what an amazing combination!  

Even though you can't see all of the flaky layers of phyllo, you can get the crunch of baklava in this fun creation!

Cheers,
-Aileen

This post is affiliated with Vegan Mofo.  Check out #VeganMoFo on social media for ideas and recipes during the month of September.