11 March 2012
It's not only entirely possible to create a vegan version of Pocky, but also quite easy. I used this recipe, which produces a yeast-risen dough--something I did not think would be necessary for making a proper imitation of the original, store-bought inspiration. But as is often the case with yeast-risen versus chemically-risen methods of leavening, I'm glad I went with the former, because the results were very similar to the "real thing," boasting just the right flavor and snap. After making a few simple substitutions--almond milk for dairy milk, light agave for honey, and vegetable shortening for butter, respectively--I had a batch of my very own, highly-snackable cookie sticks. A coating of tempered dark chocolate and selective sprinkling of homemade jimmies were the finishing touches.