Vegan Chocolate and Coconut Shortbread 纯素巧克力椰子酥饼

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!