“Delectable Vegan Chilean Manjar Pavé with Walnut Crumble and Dulce de Leche”

Allergens

Nuts (walnuts)

Ingredients

• 1. 2 cups of vegan manjar (dulce de leche) 2. 1 1/2 cups of walnuts, finely chopped 3. 1 cup of all
• purpose flour 4. 1 cup of brown sugar 5. 1/2 cup of coconut oil, melted 6. 1/2 teaspoon of salt 7. 1/2 cup of vegan butter, softened 8. 1/4 cup of almond milk 9. 2 tablespoons of cornstarch 10. 1 teaspoon of vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together flour, brown sugar, and salt. Add the softened vegan butter and coconut oil, and mix until you get a crumbly texture. Stir in the chopped walnuts.
3. Set aside 1 cup of the walnut mixture for later use. Press the remaining mixture into the bottom of the prepared pan, ensuring an even layer. Bake for 20 25 minutes or until golden brown. Allow to cool completely.
4. In a small saucepan over medium heat, combine vegan manjar, almond milk, cornstarch, and vanilla extract. Cook, stirring constantly, until the mixture thickens. Pour the mixture over the cooled crust, spreading it evenly.
5. Sprinkle the reserved walnut mixture over the manjar layer. Bake for another 20 25 minutes or until the top crumble is golden and fragrant. Remove from the oven and allow to cool completely.
6. Once cooled, use the parchment paper to lift the pavé out of the pan. Cut into 12 bars or squares.
7. For serving, place each bar on a dessert plate, drizzle with additional dulce de leche, and garnish with a sprinkle of crushed walnuts.

Chef’s Insight

The perfect balance of flavors in this vegan Chilean Manjar Pavé recipe is sure to please even the most discerning dessert lovers.

Notes

The perfect dessert for vegan-friendly gatherings or a special treat to enjoy at home.