Vegan 'mirror egg' with a big fat wink

 

 

What do you need:

Bottom:

115 grams of coconut flour (or coconut grater),

40 grams of raw (unsalted) cashews,

2 tbsp agave syrup,

75 grams of mulberries (soak for 10 minutes in warm water),

juice of 1 lime, grater of a ½ lime.

Filling:

300 ml coconut milk light from canned (not from the refrigerator),

30 grams of cornstarch,

6-8 drops of Greensweet liquid stevia vanilla,

¼ of coconut oil,

1 teaspoon of Greensweet icing,

2 fresh peaches (halved) or canned.

You can also make the filling with agar. Then the cornstarch and coconut oil will expire.

 

This is how you make it:

 

Line 4 small cake tins with baking paper and make sure you have room in your fridge!

Put all ingredients for the bottom in the food processor and switch on. When you have a sticky whole, you make 4 equal balls.

Squeeze the balls into the tart tins and put them in the refrigerator.

All ingredients for the filling, except the peaches, are put in the food processor. Turn on so that you get an even substance.

Do you use agar? Put the coconut milk in a bowl together with the Greensweet-stevia products. Mix well.

Pour the coconut milk into a saucepan and warm up. Keep stirring the coconut milk with a whisk. After a while you get a thick substance.

Add 2 grams agar in a saucepan with a layer of water and warm. Stir well. Let yourself simmer while you stir. Then add the coconut milk and bring back to the boil.

Take the cake molds out of the fridge and spread the filling over the cakes. Place a half apricot with the convex side on top of the filling. Put back in the refrigerator to continue to stiffen.

Serve the tarts with a tasty dot of coconut cream.

 

 

Source / photo: Vegan Flavors

Own website: veganflavours.nl

Please accept cookies to help us improve this website Is this OK? Yes No More on cookies »