Rezepte zum zweiten Advent

Transparentes Platzhalter Bild für die Struktur des Elementes

Vegan tiramisu with cashew cream
Always delicious, even at Christmas time - created and photographed by Deutschland is(s)t vegan

Ingredients for the sponge cake:

150 g flour (preferably spelt)
1 tbsp starch
1/2 tsp baking powder
50 ml agave syrup
50 ml coconut oil
140 ml sparkling water

Ingredients for the cream:

250 g cashew nuts (soaked)
100-150 ml coconut milk
3 tbsp agave syrup
2 tbsp coconut oil
1 pinch of vanilla
100 ml espresso
cocoa powder

Preparation:

Preheat the oven to 180 °C fan oven.

For the sponge, sieve the flour, starch and baking powder into a blender jug and mix well. Add the rest and mix (small lumps will dissolve during baking). Bake the sponge cake for about 20 minutes.

For the cream, mix all the ingredients except the espresso and cocoa powder until creamy.

Cut the sponge cake to the right size for the jars. Place the sponge in the jar, drizzle with 2 tbsp espresso, cover with 2 tbsp cashew cream and repeat 1-2 more times, depending on the size of the jar.

Dust the glasses with cocoa powder.

Raw vanilla crescents
The classic Advent treat - created and photographed by createrawvision.de, Angela Griem

Ingredients:

300 g raw almonds
150 g raw shredded coconut
1 tsp vanilla powder
2 tbsp vegan sweetener or honey
10 tbsp raw coconut oil
3 tsp tiger nut flour or coconut flour for dusting

Preparation:

Process the almonds and coconut flakes separately in a high-performance blender to make flour.

Process the flour with the vanilla powder and sweetener to a smooth mixture and flavour with vanilla powder and sweetener.

Add the melted coconut oil and process well again.

The easiest way to do this is to shape the dough into a long roll with a diameter of 2 cm. Then cut off about 1 cm for each croissant, roll it between your hands and bend it into the right shape. Place the croissants on a baking tray lined with baking paper. If the dough is too crumbly, work in a little more coconut oil and chill the dough for about half an hour. You can also add a little water and leave it to cool.

As soon as all the croissants are ready on the baking paper, dust with tigernut flour or coconut flour. To do this, take a small, narrow-meshed sieve and pour some of the flour into it with a teaspoon. Now use the teaspoon to push the flour back and forth in the sieve and dust it over the vanilla crescents.

Leave the crescents to set in the fridge for at least an hour.

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