• VEGAN
  • WITHOUT REFINED SUGAR
  • WHEAT-FREE
  • DAIRY-FREE

Vegan Coconut Milk Cuts

Natalie Lutz
prep time 30 minutes
Dish dessert
servings 12

ingredients
  

For the dough:

  • 200 g spelt flour
  • 50 g raw cacao powder (low fat)
  • 1,5 tbsp cornstarch
  • 1/2 package of baking powder
  • 1 pinch of salt
  • 100 g coconut blossom sugar
  • 250 ml plant milk (e.g. oat or almond)
  • 60 g coconut oil
  • 1/2 tsp vanilla powder

For the filling:

  • 1 ripe banana
  • 300 g coconut whipped cream (optionally coconut creme fraiche or oat creme fraiche + coconut yoghurt)
  • 1 package of cream stiffener
  • 1-2 tbsp coconut flakes
  • juice of ½lemon
  • Optional: a bit coconut blossom sugar

instructions
 

  • Preheat the oven to 180° top and bottom heat.
  • For the dough mix spelt flour with baking powder and cornstarch in a bowl. Add raw cacao powder, coconut blossom sugar, salt, plant milk, coconut oil and vanilla powder and mix it to a smooth dough.
  • Put the dough on a baking tray lined with baking paper and bake it on the middleshelf for about 12-15 minutes.
  • Prepare the filling in the meantime. Chop the banana and puree it.
  • Whip coconut whipping cream, while trickleing in the cream stiffener.
  • Mix with pureed banana, lemon juice and coconut flakes. Optionally add some coconut blossom sugar.
  • Put it in the refrigerator for about 10 minutes.
  • Let the finished dough cool down. Now there are two options: Either divide the dough into pieces of equal size, fill half with the cream and then carefully place the other halves on top. Or divide the dough into two halves, spread one half with the cream, then very carefully fold the other half over it and divide it into pieces of the same size.
  • Keep cool and consume within 2 days.

This recipe is

vegan / without refined sugar / wheat-free / dairy-free
Keyword Eat Your Superfoods

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