We love vegan recipes because we can let our imagination riot and use new, exciting ingredients. And the results are always worth it! On top of that, these recipes are suitable for all gourmets, vegans or people with various intolerances. This new recipe for almond squares with fluffy cream made of lyophilized fruit will perfectly fit into your recipe collection. It’s a delicacy full of fibre that will bring a smile to your face.
Ingredients for the base:
- 250 g plant-based almond milk
- 200 g fine spelt flour
- 100 g almond flour
- 50 g coconut sugar
- 2 tbsp cocoa
- 2 tbsp melt coconut oil
- 2 handfuls of crushed lyophilized raspberries
- 1 scoop of Vegan Blend Protein
- 6 g baking powder (phosphorus-free)
Ingredients for the cream:
- 300 g vegan sour cream or vegan coconut cream
- 100 g lyophilized fruit – raspberries (or a mix of 50 g strawberries + 50 g raspberries)
Ingredients for garnish:
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Directions:
Mix milk, spelt flour, almond flour, sugar, cocoa, melted coconut oil, crushed raspberries, protein, and baking powder. Create a smooth, liquid dough, pour it into a baking tray (we used one with a size 27 x 27 cm) and bake for 35 – 45 minutes at 180 °C. The cake is ready when a wooden toothpick comes out of the dough dry after putting it in. In the meantime, prepare the cream. Mix vegan sour cream well with lyophilized fruit. We recommend using raspberries and strawberries to create a beautiful pink colour. Spread the cream on the cooled cake and garnish with crushed fruit. Enjoy!
Nutritional values | 1 piece (12 pieces in total) |
|---|---|
| Calories | 231 |
| Protein | 8 g |
| Carbohydrates | 20 g |
| Fat | 12 g |
| Fibre | 5,5 g |
We believe that you will enjoy this vegan recipe for almond squares with fluffy raspberry cream. Don’t forget to share it with your friends to support them in healthy baking.
Feel free to share your creations with us on social networks and tag #gymbeamcom.