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Vegan chocolate pastry

A divine and extremely quickly prepared cake with chocolate cream.

Ingredients
  

  • 250 g puff pastry 1 sheet
  • 290 g full-fat coconut milk from a can
  • 100 g of chocolate drops
  • 40 g of agave syrup
  • 20 g of corn starch
  • 40 g of roasted hazelnuts

Instructions
 

  • Roll out the puff pastry into a square measuring approximately 25 cm x 25 cm and place it on a baking sheet lined with baking paper.
  • Bake for 10 minutes at 200 °C.
  • While the puff pastry is baking, prepare the chocolate cream.
  • Add chocolate drops, 250 g of coconut milk and agave syrup to the pot, stir and slowly heat to a boil, stirring several times to prevent the chocolate from burning.
  • While the cream is heating, mix the cornstarch and 40 g of coconut milk.
  • When the cream starts to boil, pour in the prepared starch mixture, stirring constantly, and cook at a medium heat for another 3 minutes, stir several times.
  • Pour the cream on baked puff pastry, sprinkle chopped roasted hazelnuts and, if desired, decorate with melted chocolate.
  • Let the cream cool down completely and harden, then cut and serve.