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