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These vegan brandy snaps are crisp on the outside with a rich coconut cream filling.  An easy and decadent dessert!

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You'll need vegan butter, coconut sugar, and ground ginger for the cookies, plus coconut milk for the cream filling.

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First, heat melted butter with sugar and agave until dissolved.

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Next, add the dry ingredients and whisk to combine.

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Afterward, drop spoonfuls of cookie dough onto a baking sheet.

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Bake at 350ºF for 8-9 minutes.

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Shape the baked cookies around the greased handle of a wooden spoon, then let cool.

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Next, prepare the coconut cream filling.

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Finally, use a piping bag to pipe the filling into the brandy snaps.

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Get the full recipe details at the link below!