Melting Moments of Russia: Advanced Vegan Blini Chantilly & Raspberry Coulis

Allergens

Contains tree nuts (almond)

Ingredients

• 1 cup all
• purpose flour (for gluten
• free option, substitute with gluten
• free flour)
• 2 cups almond milk
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• 3 cups raspberries (fresh or frozen)
• 1/2 cup agave nectar
• 1/4 cup water
• 1/2 cup vegan whipped cream (or non
• dairy whipped topping of your choice)
• Powdered sugar, for dusting (optional)

Instructions

1. Prepare the blini dough by whisking together flour and almond milk in a large bowl until smooth. Add salt, sugar, melted coconut oil, and vanilla extract stir well to combine. Heat a non stick pan over medium heat. Pour or spoon about 2 tablespoons of batter onto the hot surface and cook until bubbles appear on the surface and the edges are golden brown. Flip and cook for another minute. Repeat until all blini are prepared. For the raspberry coulis, combine fresh or frozen raspberries, agave nectar, and water in a saucepan over medium heat. Cook until the mixture thickens slightly and becomes syrupy, then remove from heat and allow to cool. Assemble the dessert by layering whipped cream between two blini, creating a soft sandwich. Stack these "sandwiches" on a plate or platter. Drizzle the raspberry coulis generously over the top of the assembled blini. If desired, dust with powdered sugar for added visual appeal.

Chef’s Insight

The key to perfect blini is using room temperature ingredients and maintaining the right batter consistency.

Notes

Feel free to experiment with different fruit coulis or whipped cream flavors for unique dessert combinations.