VEGAN

Berry Pastries

Baking and Desserts | Author's cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe by Sarah Smith, head pastry chef at Sweet Treats.

Ingredients

Coconut Urbech - 2.8 oz
Bananas - 1 piece
Plant-based Cream - 2 fl oz
Coconut Milk - 0 fl oz
Psyllium - 1½ spoons
Freeze-dried strawberry powder - 0.4 oz
Cocoa Powder - 1.8 oz
Coconut Milk - 1.8 oz
Jerusalem Artichoke - 0 fl oz

Step by Step guide

Step 1

Melt the coconut manna and blend it in a food processor with an S-shaped blade along with the banana, plant-based milk, and 20 grams of coconut oil. Once the mixture becomes creamy, add the freeze-dried powder and blend again. Finally, add the psyllium and, while the mixture is still not thickening actively, distribute it into molds. You can also pour it into one large mold and cut it later. Place it in the freezer until fully frozen.

Step 2

Mix the melted cocoa butter and coconut milk until smooth and well combined. Transfer to a deep bowl, as this will make glazing easier. Dip the filling into the bowl and completely submerge it, then lift it out using a fork and place it on parchment paper. Once all the filling is glazed, refrigerate for about 30 minutes.