White Bean Paste Mooncakes (SF, GF)

We just passed the Mid-Autumn Festival, also known as the Mooncake Festival, on September 25 2026. This is the 15th day of the 8th month in the Lunar Calendar, and when mooncakes are traditionally eaten. The date typically falls in late September or early October. So to celebrate, I'm creating simple, homemade, whole mooncakes. Both the dough and bean paste filling are gluten-free and sugar-free, using coconut flour, cashew butter, white beans, and monk fruit (both liquid monk fruit and pure granulated monk fruit). Each mooncake is about 150 calories, with plenty of fiber, protein, and healthy fats from the beans, coconut flour, and nuts.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain and rinse your beans, reserving the liquid. Add to a food processor with lemon juice, vanilla extract, and monk fruit. Blend until smooth.

Step 2

Transfer the blended beans to a medium pan over medium low heat.

Step 3

Cook for about 15 minutes with frequent stirring to prevent sticking, or until the filling is has thickened and is drier. Transfer the filling to the fridge to cool totally, about 1 hour.

Step 4

Preheat your oven to 350F. Line a cookie sheet with parchment paper.

Step 5

In a large bowl, mix together cashew butter and coconut flour. Add in just enough aquafaba to be able to combine everything together into a slightly dry dough.

Step 6

Divide your dough into 12 equal pieces, about 20 g each (~2 tbsp). Roll into a ball.

Step 7

Flatten out a dough ball between your palms, and add a 20 g (~1.5 tbsp) ball of filling to the center. Carefully wrap the dough around the filling without tearing it, making sure to close up any edges. Place onto the pan, seam side down, and shape into a round, circular disk. Repeat for all mooncakes.

Step 8

Bake at 350F for about 15 minutes, or until lightly browned and set. Transfer to a wire rack to totally cool.

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