The vegan christmas dessert is a dessert made with all plant-based ingredients, perfect for those following this diet.
Vegans do not eat anything of animal origin, neither meat nor their derivatives like: milk, butter, eggs.
This dessert is dedicated to those who choose to follow this diet but don’t want to miss out on a delicious Christmas dessert.
Perfect also for those with gluten or lactose intolerances.
It is a dessert made with a chickpea flour biscuit base, filled with persimmon cream with almond milk and carob powder.
If you have a vegan relative or friend at Christmas, you need to think about the whole menu, including the dessert.
This is a simple recipe even though it requires many steps, it is important to use specific products for those following this diet.
For the dough, I used extra virgin Olive Verdone from the Frantoio Gentili company, packaged in a charming amphora-shaped bottle.
It is an excellent fine product with a strong flavor, very suitable in the kitchen for many recipes.
You might also be interested in these vegan recipes
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 1 piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the vegan Christmas dessert
- 7 oz Water
- 1.4 oz Olive Verdone Gentili (extra virgin olive oil)
- 1 cup Chickpea flour
- 1/4 cup Raw cane sugar
- 1 tsp Ground cinnamon
- 3.4 oz Almond milk
- 3 Vanilla persimmons
- 1 pinch Ground cinnamon
- 1/3 cup Carob flour
- as needed Unsweetened cocoa
- as needed Persimmon slices
- as needed Star anise
Tools
- 1 bowl
- 1 multifunction cooker
- 1 whisk
- star cookie cutters
- 1 Oven
Preparation for the vegan Christmas dessert
To prepare this dessert start by making the biscuit base.
Put the water in a bowl, add the sifted chickpea flour, mixing well with a whisk to avoid lumps. While stirring, add the raw cane sugar and cinnamon.
Take a small rectangular mold, line it with parchment paper and pour in the mixture.
Bake in a preheated oven at 350°F for about 15 minutes. Once cooked, remove it from the oven and let it cool slightly.VANILLA PERSIMMON CREAM
In the meantime, prepare the cream, you can use the Bimby or do it manually in a pot.
Peel and cut the persimmons into pieces, I used the vanilla version which is very firm, if you use the softer ones just remove the skin and seeds. Blend the pulp into a cream.
In the Bimby cup or in the pot pour the almond milk and the blended persimmon pulp (about 200 grams), stir and start cooking, add the cinnamon and sifted carob flour to thicken.
With the Bimby set speed 3 at 194°F for about 8/10 minutes.
With the pot on the stove, stir continuously over medium heat until it reaches a certain consistency.
The cream takes on the color of chocolate due to the carob flour which has a brown color.
At the end of cooking, the cream is quite soft, let it set in the freezer for at least 5 minutes.
DESSERT ASSEMBLY
Proceed with the assembly of the dessert, using different size cutters to cut stars from the biscuit base, three large, three medium, and three small.
Take a serving plate, drop a teaspoon of chilled cream in the center, place the first star biscuit on top and then spread with cream, place the next star biscuit, with the point offset from the base, spread with cream and continue like this until the star biscuits are finished.
After assembling the dessert, dust it with unsweetened cocoa, decorate with star-shaped persimmon slices and star anise.
Serve the dessert fresh accompanied by a small bowl of leftover persimmon and carob cream.
Anna recommends…
For making this vegan dessert, use specific products, carob flour can be replaced with cornstarch, so the cream won’t take on the chocolate color of carob but will stay yellow-orange.
This dessert is also perfect for those with gluten or lactose intolerance.
The dessert keeps in the fridge for one day covered with a glass dome.
For more vegan recipes click here
What can I substitute for persimmons?
You can use other fruits to your liking, or make a neutral cream with plant-based milk.
