Prepare a vegan dessert for Easter! Chocolate cream, edible soil, and strawberries resembling carrots will delight all your guests!
Ingredients
Orange Icing
- Powdered sugar – 150 g
- Aquafaba – 3 tablespoons
- Carrot juice – 1 tablespoon
Edible Soil
- Cinnamon – 1 tablespoon
- Dried dates – 10 pieces
- Cocoa – 1 tablespoon
- Walnuts – 50 g
- Oat flakes – 55 g
- Whole flaxseeds – 2 tablespoons
Chocolate Cream
- Cocoa – 2 tablespoons
- Salt – 1 pinch
- Vanilla – 3 g
- Agave syrup – 1 tablespoon
- Coconut milk – 400 ml
- Ground cardamom – 1 pinch
- Dark chocolate >70% cocoa – 250 g
Additional
- Strawberries – 70 g
Preparation
Step 1: Prepare the Chocolate Cream Place the coconut milk in a saucepan with the vanilla seeds scraped from the pod and heat it. Break the chocolate into smaller pieces and transfer it to a bowl. Pour the warm milk over the chocolate and let it sit for two minutes. Then add cardamom, cocoa, salt, and agave syrup, and mix well. Transfer the cream to cups and let it cool. Then refrigerate for about 4 hours.
Step 2: Combine the Ingredients for the Edible Soil Place all the ingredients for the edible soil in a blender and blend until combined. Then transfer to a bowl.
Step 3: Prepare the Orange Icing Pour the aquafaba into a bowl and add the carrot juice. Then add the sifted powdered sugar and mix well for about 10 minutes until a smooth and uniform mass is formed. Skewer the strawberries on skewers from the stem side. Then dip them in the icing – only the fruits, without the stems. Place them on parchment paper and wait for the icing to harden.
Spread the edible soil over the chilled cream in the cups and insert the strawberries to resemble carrots emerging from the soil.
