Berries Crunch - Vegan dessert
Refreshing and sweet dessert that plant based! Hope you enjoy baking!
Ingredients
- 350 gr Tapioca flour
- 55 gr Shredded coconut
- 100 gr Icing sugar
- 1/4 tsp Baking soda
- 2 tbsp Almond meal
- 1 tsp Vanila essence
- 150 gr Coconut cream (kara)
- 200 gr Coconut oil (melted)
- Kara Coconut cream 100 gr (chilled overnight)
- 2 tbsp Icing sugar
- 1 cup Frozen strawberries
- 50 gr Sugar
- 1 tsp Lemon juice
Steps
Cook strawberry and sugar until soft and sugar dissolved, blend until smooth and add lemon juice
Combine chilled coconut cream and icing sugar then whip it till set and put into piping bag or snap lock bag
Toast shredded coconut until brown with medium heat then set aside
Toast tapioca flour to reduce the moisture and lighten result
Combine melted coconut oil, icing sugar, vanila, baking soda, almond meal, coconut cream.
Add the toasted coconut and toasted flour, mix well and flatten the mixture
Preheat 160celcius oven and bake for 30 mins, to serve, crush the cake and garnish with fresh strawberry and orange segment
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