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Feed your sweet tooth craving, vegan style

Feed your sweet tooth craving, vegan style

We know it can be hard to satisfy the intense cravings of a dedicated sweet tooth. However, Anina Meyer’s recipe for this mouth-watering Vegan Choc Mousse and Citrus Cream Phyllo Stack might just do the trick.

Prep time: 40 mins

Cook time: 15 mins

Servings: 4

Ingredients:

Phyllo Pastry Discs

  • 5 sheets phyllo pastry
  • 5 tablespoons of coconut oil, melted
  • 5 teaspoons of coconut sugar

Vegan Chocolate Mousse

  • 250g avocado
  • 60ml almond milk
  • 5ml vanilla essence
  • 30ml maple syrup
  • 100g dark chocolate, melted and cooled
  • 15ml instant espresso granules (mix with a little water to make a paste)
  • Pinch of salt

Citrus Coconut Cream

  • 1 can of coconut cream, chilled overnight
  • 15ml powdered sugar
  • 1 lemon, zest and juice retained
  • 100g raw pecan nuts
  • 30ml brown sugar

Method:

Phyllo Pastry Discs

  1. Lay each layer of phyllo pastry on a clean surface and dab with coconut oil and a sprinkle of coconut sugar.
  2. Place the 5 layers on top of each other and use a round shape (like a dessert bowl) to cut out disks with a sharp knife. Cut 3 or 4 disks for each serving.
  3. Place the disks on parchment paper and bake for 15 minutes at 160 degrees Celsius, or until they are golden brown.
  4. Carefully remove the phyllo pastry disks from the oven and leave to cool.

Vegan Chocolate Mousse

  1. In an electric mixer add all the ingredients for the chocolate mousse and beat on high for 2 minutes until smooth. Transfer the chocolate mousse to a piping bag and refrigerate until use.

Citrus Coconut Cream

  1. Carefully remove the chilled coconut cream from the fridge, open the can and scoop the thick cream into your chilled mixing bowl. Leave the liquids from the can to use in your morning smoothie.
  2. Beat the coconut cream on medium speed for 2 minutes, then beat on high speed for 3 more minutes until soft peaks form.
  3. Add the powdered sugar and lemon zest, and mix for another minute on high. Transfer the whipped coconut cream to a mixing bowl and refrigerate until use.

Candied Pecan Nuts

  1. In a small saucepan, carefully heat the sugar until it melts and forms a dark caramel. Place the nuts in the hot sugar and mix to cover.
  2. Carefully remove the candied nuts and place them on a wooden board to cool. You can crush the nuts in a pestle and mortar or keep them whole.
  3. Layer the phyllo pastry disks with citrus cream and pipe the chocolate mousse on top. Garnish your plate with candied pecan nuts and more lemon zest.

Recipe by Anina Meyer

 

By | 2019-01-14T06:29:08+00:00 14 Jan|Uncategorized|0 Comments

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