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Ingredients
Biscuit Base Dough
- 200 g blanched almonds
- 1 medium egg
- 40 g cornflour
- 30 g vegan margarine
- 60 g caster sugar
- ½ tsp gluten-free baking powder
- 2 pinches fine sea salt
Vegan Caramel
- 250 g caster sugar
- 280 - 310 g coconut cream, to taste
- 1030 g water
- 1 tsp lemon juice
- 50 g vegan margarine, cold and in one piece
- 1 Tbsp vinegar
Vanilla Cream
- 50 g water
- 170 g caster sugar
- 5 g vanilla sugar, homemade
- 150 g aquafaba (tinned chickpea liquid)
- 2 - 3 drops lemon juice
Chocolate Sauce
- 200 g vegan dark chocolate, small pieces or callets
- 30 g coconut oil
- 40 g tinned coconut milk
- Nutrition
- per 1 piece
- Calories
- 2146 kJ / 512.9 kcal
- Protein
- 7 g
- Carbohydrates
- 57.6 g
- Fat
- 30.2 g
- Saturated Fat
- 13.8 g
- Fibre
- 4.2 g
- Sodium
- 110.3 mg
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