Vegan walnut and plum corners

Ingredients for 1 servings:

• 330 g spelt flour
• 180 g margarine, vegan (e.g. Alsan)
• 100 g cane sugar
• 3 tbsp soy milk (soy drink)
• 1 pinch of salt
• Flour for the work surface
• 100 g plum jam, vegan
• 100 g cane sugar
• 1 tbsp vanilla sugar
• 25 g agave syrup
• 100 g soy cream (soy cream cuisine) (soy cuisine)
• 50 g margarine, vegan (e.g. Alsan)
• 250 g walnuts, coarsely chopped
• 150 g almonds, blanched and finely ground
• 100 g prunes, diced
• 1 pinch of cinnamon powder
• 1 pinch of coriander powder
• 100 g chocolate coating, vegan

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

cookie

Make a smooth dough from the flour, margarine, cane sugar, soy milk, and salt. Knead it by hand. Wrap it in cling film and refrigerate for 30 minutes. Preheat the oven to 180°C and line a baking sheet with baking paper. Roll out the dough on a floured surface into a rectangle the size of the baking sheet. Place it on the baking sheet, pierce it several times with a fork, and bake on the middle rack for about 10 minutes. Allow to cool slightly and spread the plum jam over the base with a spoon. Meanwhile, bring the margarine, cane sugar, vanilla sugar, agave syrup, and soy cuisine to a boil in a saucepan. Remove from the heat and stir in the nuts, almonds, diced prunes, and spices. Pour this mixture onto the jam-covered shortcrust pastry base, spread evenly with a spoon, and smooth it down. Return to the oven and bake for about 20 minutes. Let cool for 10 minutes, then use a knife to cut the pastry into squares or triangles on the baking sheet. Let cool completely. Slowly melt the chocolate coating in a water bath and decorate the completely cooled squares with it.