Vegan Nonpareils Recipes
VEGAN NONPAREILS
These homemade vegan nonpareils (or SnoCaps) with rainbow sprinkles are so easy to make for gift giving or parties.
Provided by Kelly Peloza
Categories Candy Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Take a clean, dry small cookie sheet or 9×13 baking pan.
- Fill the bottom with a layer of nonpareil sprinkles (you can pour the leftovers back into the bottle to reuse, hence the cleanliness and dryness of pan). Set aside.
- Combine the chocolate and vegetable shortening in a heat or microwave-safe glass bowl and melt over a double boiler or in the microwave, then stir until smooth.
- Pour teaspoon-sized discs of chocolate onto to the nonpareils. Repeat until all the chocolate is gone or you run out of space.
- Let the chocolate firm up at room temperature. If you have leftover chocolate you can repeat the process.
Nutrition Facts : Calories 62 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 piece, Sodium 7 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
NONPAREILS
Steps:
- To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F, or it will go out of temper.
- Fit a pastry bag with a small tip that has a 1/8-inch opening. Fill the bag with tempered chocolate and, onto a silpat, or parchment lined baking sheet, pipe small disks about 3/4-inch in diameter. Shake on the sprinkles and allow them to set up at room temperature. Store in an airtight container.
NONPAREIL FLOWERS
Steps:
- Pipe 3 thin lines of chocolate across the cupcake with stem ends touching. Arrange the nonpareils on the stems. Cut the fish into 2 leaves, and arrange at the base of the stems.
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- In a medium-sized bowl, stir together the erythritol, arrowroot starch and salt. Stir in the water and vanilla paste. The mixture should be like a very thick, dense dough.
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