Argentinian Vegan Alfajor Dessert Trio – Dulce de Leche Bonbons with Matcha Green Tea Ice Cream & Chocolate Ganache
Discover this elegant vegan dessert recipe inspired by the traditional Argentinian alfajor, featuring dulce de leche bonbons, matcha green tea ice cream, and chocolate ganache. Perfect for a dinner party or special occasion, this trio offers a sophisticated combination of flavors and textures that will delight your senses.
Allergens
Tree nuts (cashews), coconut
Ingredients
- For Dulce de Leche Bonbons: 1. 1 cup raw cashews, soaked overnight 2. 1/2 cup coconut cream 3. 1/4 cup coconut oil 4. 1/3 cup dates, pitted 5. 1/4 cup brown sugar 6. 1 tsp sea salt 7. 2 tsp pure vanilla extract For Matcha Green Tea Ice Cream: 1. 1 1/2 cups almond milk 2. 3/4 cup coconut cream 3. 3/4 cup granulated sugar 4. 2 tbsp cornstarch 5. 1/8 tsp sea salt 6. 2 tbsp matcha green tea powder 7. 1 tsp pure vanilla extract For Chocolate Ganache: 1. 1 cup dairy
- free chocolate chips 2. 3/4 cup coconut cream 3. Pinch of sea salt
Instructions
- Prepare the Dulce de Leche Bonbons: Blend cashews, coconut cream, coconut oil, dates, brown sugar, salt, and vanilla extract in a food processor until smooth. Transfer to a piping bag fitted with a large round tip. Pipe 12 equal portions onto a parchment lined baking sheet and freeze until firm.
- Make the Matcha Green Tea Ice Cream: In a saucepan, whisk together almond milk, coconut cream, sugar, cornstarch, salt, and matcha powder. Bring to a simmer over medium heat, stirring frequently to prevent scorching. Cook until thickened, about 3 minutes. Remove from heat and stir in vanilla extract. Cover and chill completely in the refrigerator.
- Churn ice cream according to manufacturer's instructions or use a hand crank ice cream maker. Transfer churned ice cream into a freezer safe container, cover, and freeze until firm.
- Prepare the Chocolate Ganache: In a double boiler, gently heat coconut cream and chocolate chips together, stirring occasionally until smooth. Remove from heat and mix in a pinch of sea salt. Allow to cool slightly before transferring to a piping bag.
- To assemble, place a frozen Dulce de Leche Bonbon on a dessert plate, top with a scoop of Matcha Green Tea Ice Cream, and drizzle with Chocolate Ganache.
Chef’s Insight
Inspired by the classic Argentinian alfajor, this dessert trio is perfect for a dinner party or special occasion. The combination of flavors and textures creates an unforgettable experience.
Notes
This recipe is designed for experienced cooks and requires advance preparation.