Now I would like to enchant you with a dessert. After I have veganized cake recipes so far, I would like to show you how this dessert came out.
The original recipe contains curd and cream. I used plant yogurt and vegan cream. You can either buy ready ones or beat coconut milk yourself. If you do not like a coconut flavor, you can make the coconut cream yourself with the help of refined coconut oil. To do this, simply mix 1: 1 planting drink and melted oil and place in the refrigerator overnight.
Instead of in glasses you can also put the desseer into a casserole. Is very suitable, if it should become more portions.
- 250 g raspberries frozen
- 125g whipped cream
- 1/2 tsp guar flour into a planting drink so that no lumps are formed
- 250 g plant yogurt
- 50 g raw cane sugar, coconut sugar or any other brownish sugar to sprinkle.
- Beat the whipped cream with the guar flour and the sugar until beaten. This can take a few minutes. You can use a hand mixer or a Kitchen mixer like kitchenaid. If you want a light flavor of vanilla you can add grounded vanilla bean.
- Then, add the yoghurt. In a baking dish or jars, first spread the raspberries. Sprinkle the cream and finish with the brown sugar.
If you try this, then tag me with #veeatcookbake on Facebook or Instagram. I am also curious how this recipe came out for your loved ones. Just leave a short comment 🙂