Coconut dome vegan

Ingredients for 1 servings:

• 200 g desiccated coconut
• 150 ml almond milk (almond drink) or other plant milk
• 4 tbsp sugar
• 1 tsp vanilla sugar
• 2 tbsp flour
• 250 g margarine (Alsan) or coconut fat
• 100 g powdered sugar (icing sugar)
• 100 g chocolate coating
• 2 tbsp rum
• 1 pack of waffles, e.g. Manner waffles
• 100 g chocolate coating

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes

Coconut Coins: Heat the almond milk, stir in the sugar and flour, and simmer gently for a few minutes, stirring constantly. Remove from the heat and stir in the vanilla sugar and desiccated coconut until incorporated into the mixture. Form approximately 3 cm large and 1 cm thick coins onto a baking sheet lined with baking paper. Fill them with the filling using either a piping bag or a circular cutter. Bake in a preheated oven at 180°C for approximately 15 minutes using conventional heating. The domes should be lightly browned on top. Chocolate/Buttercream: Beat the soft vegan butter alternative Alsan or the coconut oil and the powdered sugar with a mixer until fluffy. Stir in the melted chocolate and rum, then let the mixture cool in the refrigerator for approximately 1 hour. Dome Base: Cut out wafer sheets the size of the coconut coins using a circular cutter. Manner waffles are easy to cut out because they are slightly thicker and therefore more stable. Fill a piping bag with chocolate/buttercream and pipe it onto the center of the wafers or spread it with a spoon. Gently place the cooled coconut bars on top, but with a bit of pressure. Dip the bottoms in chocolate. The feedback from vegans and non-vegans alike has been very positive so far. They’re truly delicious.