Pâtisserie Végane

This Vegan French Dessert features delicate almond and coconut cream layers, garnished with fresh berries for a refreshing twist. It's a delightful treat that captures the essence of traditional French pastries in a plant-based version.

Ingredients

• Almond flour - 50g
• Coconut cream - 100g
• Maple syrup - 30g
• Vanilla extract - 1 tsp
• Aquafaba (chickpea brine) - 50g
• Cornstarch - 10g
• Fresh mixed berries (strawberries, blueberries, raspberries) - 100g
• Powdered sugar (for dusting) - 5g

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine almond flour, cornstarch, and half of the maple syrup. Mix until well combined.
3. Spread the almond mixture evenly in a small baking dish lined with parchment paper and press down firmly.
4. Bake for 15 minutes until lightly golden, then remove and let it cool completely.
5. In another bowl, whip aquafaba using an electric mixer until stiff peaks form, about 5-7 minutes.
6. In a separate bowl, whisk together coconut cream, remaining maple syrup, and vanilla extract until smooth.
7. Gently fold the whipped aquafaba into the coconut cream mixture until well combined.
8. Once the almond base has cooled, pour the coconut cream mixture evenly over it and smooth the top with a spatula.
9. Refrigerate for at least 20 minutes to set.
10. Before serving, top with fresh mixed berries and dust with powdered sugar.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 22 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 15 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from coconut and almonds, promoting heart health.
• High in antioxidants from fresh berries, which can help reduce inflammation.

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