Vege Angel’s 500th Vegetarian Recipe: Vegan Chocolate and Coconut Shortbread

The vegan recipe for Vegan Chocolate and Coconut Shortbread:

servings – 16 pieces

Vegan Coconut Shortcake

• 1 cup wheat flour (sieve)
• 1/2 cup rice flour (sieve)
• 1/2 cup oatmeal
• 1/2 cup almond flour
• 2 tbsp ground flax seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup vegetable shortening
• 100 ml coconut milk
• 1/2 cup sugar

1. Place coconut milk and ground flax seeds into a blender; pulse until smooth.
2. Add vegetable shortening, sugar, baking powder and baking soda; blend until well-mixed.
3. Transfer the batter to a big mixing bowl.
4. Add almond flour, oatmeal, wheat flour and rice flour; combine.
5. Transfer the above batter to a greased (20 X 20 cm) cake pan and smooth the surface with a plastic spatula.
6. Bake in a preheated oven at 170°c for about 40 minutes.
7. Remove, let cool and cut into 16 square pieces.

Vegan Chocolate Mousse

• 1/3 cup cocoa powder
• 100 g unsweetened pitted prunes
• 100 ml coconut milk (refrigerate for 2 hours and scoop out only the coconut cream that is solidified at the top)
• 3 tbsp icing sugar

1. Place the solidified coconut milk and unsweetened pitted prunes into a blender; pulse until smooth.
2. Add icing sugar and cocoa powder; pulse until smooth.
3. Transfer the vegan chocolate mousse to a big bowl.

Final Steps

1. Pour the desiccated coconut (1 pack) to a plate.
2. Coat each square piece of the shortcake in the vegan chocolate mousse.
3. Then, roll them in the desiccated coconut.
4. Serve immediately or chill until serving time.
5. Enjoy!