Euphoric Walnut Bliss – German Vegan Dessert

Allergens

Nuts, Soy (in some soy-based coconut milk products)

Ingredients

• 1. 3 cups of walnuts, coarsely chopped 2. 1 cup of coconut oil, melted 3. 1 ½ cups of pitted dates, soaked in warm water for 30 minutes and then drained 4. 1 teaspoon of sea salt 5. 1 tablespoon of pure vanilla extract 6. ½ cup of cocoa powder 7. 2 tablespoons of maple syrup 8. 1 cup of coconut milk, chilled 9. Fresh raspberries for garnishing 10. Edible flowers for garnishing (optional)

Instructions

1. In a food processor, pulse the walnuts until they form a coarse meal. Set aside ½ cup for topping.
2. Add the remaining chopped walnuts and blend with the dates, salt, and vanilla extract until a thick dough forms. This is your base.
3. Press the base into the bottom of two dessert bowls or glasses. Make sure it's compact and even.
4. In another bowl, mix the cocoa powder, maple syrup, and melted coconut oil to create a rich chocolate ganache. Pour this over your walnut crusts.
5. Chill both desserts in the fridge for at least an hour or until set.
6. Before serving, whip the chilled coconut milk with a hand mixer or stand mixer until it forms soft peaks.
7. Remove your desserts from the fridge and top each one with a generous dollop of whipped coconut cream. Sprinkle reserved walnuts over the cream and garnish with raspberries and edible flowers if desired.
8. Serve immediately.

Chef’s Insight

This dessert is all about contrasts - sweetness, tanginess, crunch, and silkiness. The play of temperatures with cold coconut cream atop warm ganache creates a delightful surprise.

Notes

Ensure you use high-quality cocoa powder for a deeper chocolate flavor. The key to this dish lies in the balance of flavors, so don't skimp on quality ingredients.