This year I prepared a vegan Christmas menu for the Hungarian edition of Marie Claire. Although I do eat meat and cheese and other diary sometimes, I love to experiment with vegan recipes, because in most cases it turns our that they are not only super delicious but also feels pretty good for the stomac.
Hungarian families have tight traditions when it comes to the Christmas dinner menu, but as more people are eating meat-free, the gates are opening for vegan Christmas dishes. I’ll feature a few more recipes that I wrote for MarieClaire in the forthcoming weeks, so watch out – and have no worries about the Christmas eating frenzy with your non-vegan family!
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Ingredients
Cake base
- 140 gram cashew nuts (non-salted)
- 140 gram pitted dates
- 5 tablespoon shredded coconut
- 1-2 tablespoon water
Choco cream
- 200 gram dark chocolate (minimum 70%)
- 6 tablespoon coconut milk
- 1 tablespoon coconut oil
Díszítés
- 1 tablespoon cocoa powder
- seeds of a pomegranate
Ingredients
Cake base
Choco cream
Díszítés
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Instructions
- Coarsly chop the cashews and dates, then mix together with the coconut using a kitchen blender. Pour the miture into a bowl, and mix well by adding 1-2 tablespoons of water.
- Put baking parchment into a 18 cm cake tin and tip the cake base into the bottom and form a 4 cm tall rim. Refrigerate.
- To make the cream, get a pot of water to boil. Put a metal bowl on top (so that the boiling water does not reach the bottom of the bowl – only the steam should heat it), and melt the choclate in the bowl. In a smaller pot, heat up the coconut milk until it starts to boil, then add this to the melted chocolate. Add the coconut oil, and mix well with a wooden spatula.
- Pour the choco cream into the cake base, then refrigerate overnight.
- Decorate with cocoa powder and the seeds of a pomegranate.
