Arctic Berry Symphony: A Nordic Vegan Dessert

Allergens

Nuts (almond flour), Coconut

Ingredients

• 2 cups mixed frozen arctic berries (blueberries, raspberries, blackberries)
• 1/4 cup coconut sugar
• 1/4 cup lemon juice
• 2 tbsp chia seeds
• 1 can full
• fat coconut milk
• 1 tsp vanilla extract
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup cocoa powder
• 1/2 cup coconut sugar
• 1/2 cup coconut oil, melted
• Pinch of salt
• Fresh mint leaves for garnish

Instructions

1. In a mixing bowl, combine the mixed frozen arctic berries, coconut sugar, and lemon juice. Gently stir in the chia seeds, ensuring they are evenly distributed throughout the fruit mixture. Set aside to thicken and infuse flavors while preparing the chocolate base.
2. Preheat the oven to 350°F (180°C). In a large bowl, sift together almond flour, coconut flour, cocoa powder, and coconut sugar. Add melted coconut oil and a pinch of salt, stirring until a smooth batter forms.
3. Line a 9 inch (23 cm) springform pan with parchment paper, ensuring the edges are properly lined for easy removal. Pour in the chocolate batter and spread evenly. Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
4. Once the cake is baked, remove from oven and allow it to cool completely. Gently press down the thickened berry mixture on top of the cooled cake, ensuring an even layer.
5. Place the pan in the freezer for at least 2 hours or until the berries are firm.
6. When ready to serve, remove from the freezer and carefully unmold the Arctic Berry Symphony onto a chilled dessert plate. Decorate with fresh mint leaves and enjoy the visual feast that awaits your taste buds.

Chef’s Insight

The harmony of flavors and textures in this dessert truly captures the essence of Nordic cuisine.

Notes

Enjoy this Vegan dessert with friends or family for a special occasion or an intimate gathering.