Magnificent Vegan Chilean Dessert: Heavenly Manjar Pavé

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup almond flour 1/2 cup coconut oil, melted 1/4 cup sugar 2 tbsp cocoa powder Pinch of salt 1 tsp baking powder 3 tbsp ground flaxseed + 9 tbsp water (flax egg) 1/2 cup manjar (Chilean dulce de leche) 1 cup fresh raspberries 2 tbsp lemon juice 4 oz dark chocolate, chopped

Instructions

1. a. Preheat oven to 350°F (175°C). Grease and line an 8 inch (20 cm) square baking pan. b. In a large bowl, whisk together almond flour, sugar, cocoa powder, salt, and baking powder. Add melted coconut oil and flax egg, mix until well combined. Pour batter into the prepared pan and smooth the surface. c. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely. d. In a blender, combine manjar, 1 cup raspberries, and lemon juice. Blend until smooth, then press through a fine mesh sieve into another bowl. This will be your raspberry coulis. e. Melt chocolate using a double boiler or microwave in short intervals. Once fully melted, pour over the cooled almond sponge cake and spread evenly. Allow the chocolate to set for about 10 minutes. f. Slice the cake into individual portions, serve with raspberry coulis drizzled on top and garnish with fresh raspberries.

Chef’s Insight

The combination of manjar pavé, almond sponge cake, and raspberry coulis creates a perfect harmony of flavors and textures that will delight your senses.

Notes

Ensure to use vegan chocolate for a completely vegan dessert.