Santa Claus Christmas dessert
As you can see, I still keep baking Christmas desserts even if it is not Christmas yet. I'm going to be overweight before the holidays have even started! WRONG! This dessert is super healthy, completely vegan and can be eaten in two bites, so nothing wrong besides a bit of sweetness after a meal. I took the chocolate brownie recipe from my favorite: Jamie Oliver (I didn't know he was also able to create vegan recipe! He's definitely perfect) Then, I create the "frosting" a mix of soya cream and dairy free white chocolate (it was absolutely delicious) and I add on the top of it a strawberry with extra "cream". Santa Claus Christmas dessert. I advice you to make this recipe for and with children during the holidays, it is really simple to make, fun and you can lick the pastry bowl without regretting anything (such a positive point)!
Recipe for 8 Santa Claus Christmas dessert - Preparation 1h
Vegan Chocolate Brownie by Jamie Oliver
- 5 tablespoons sunflower oil, plus extra for greasing (I used coconut oil)
- 200 g dairy-free dark chocolate
- 170 g gluten free self-raising flour (or coconut/almond flour + baking soda)
- 3 heaped teaspoons cocoa powder
- 180 g golden caster sugar (I used maple sirup or agave nectar)
- A pinch of sea salt
- 1 vanilla pod
- 230 ml unsweetened soya milk
- 200 g pecan nuts
- Preheat the oven to 180ºC. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper or add a bit of gluten free flour.
- Place a heatproof bowl over a pan of simmering water, making sure the base doesn't touch the water. Break 150g of dark chocolate into the bowl and allow it to melt, then set aside to cool slightly.
- Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar/maple/agave sirup and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the oil, soya milk and melted chocolate until combined.
- Roughly chop and stir in the remaining chocolate and most of the pecans, reserving a few for the top. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
- Leave to cool for around 15 minutes minimum. When the brownie is completely chill, make baby circle with a pastry circle. If you don't have one, no worries, use a small glass and cut the edges with a knife or if you are very skillful make them with just a knife.
- Place those round baby brownies on plate.
Vegan cream - Preparation 10 minutes - Chilling : Maximum
- 235 g soya crème fraiche made out of tofu (found at Biocoop, brand: Soyami)
- 150 g dairy free white chocolate (found at Biocoop too)
- Meanwhile the brownie is baking, let's make the frosting. Put the cream in a steel bowl and put it back in the fridge.
- Place a heatproof bowl over a pan of simmering water, making sure the base doesn't touch the water. Break 150 grams of dairy free white chocolate into the bowl and allow it to melt, then set aside to cool slightly.
- Once the chocolate has chilled, add it to the cream bowl and with a handheld electric mixer make a beautiful frosting (should take about 10 minutes)
- When fluffy, put the bowl back to the fridge and serve at the very last moment.
Joining the parts
- 8 strawberries, base cut
- Take the plate with the round baby brownies in it.
- With a pipping bag or simply with a spoon, place a bit of cream on top of them, about once centimeter tall.
- Place a strawberry on top of the cream.
- And finally add a pinch of cream on top of the strawberry
Here you go, Santa Claus Christmas dessert, Bon Appétit