With our cute, vegan chocolate reindeers, Christmas is almost upon us. With their pretzel antlers, almond noses and cute little sugar eyes, these yummy animals seem to come straight out of a winter forest. Filled with sweet date caramel and covered with delicious Salty Pretzel chocolate, nobody can resist these sweeties.
Ingredients
For 9-10 reindeers
For the dough
- 200 g white spelt flour
- 50 g ground hazelnuts or almonds
- 1 tsp cinnamon
- 1 pinch salt
- 50 g coconut blossom sugar
- 1 tsp baking powder
- 1 tbsp apple cider vinegar
- 70 ml coconut oil
- 1 tbsp maple syrup
- 125 ml plant milk
For the caramel layer
- 140 g pitted Medjoul dates
- 1 tbsp almond butter
- 1 tbsp maple syrup
- 1 small tsp salt
- 2 tbsp coconut oil
For the Topping
- 2 bars iChoc Salty Pretzel Chocolate
- 3 tbsp coconut oil
- 18-20 salted pretzels
- 18-20 sugar eyes
- 9-10 almonds
- coarse sea salt (optional)
How to mak it
1. Mix the flour, ground hazelnuts or almonds, cinnamon, salt, coconut blossom sugar and baking powder in a bowl. Add the apple cider vinegar, coconut oil, maple syrup and plant-based drink and mix vigorously and briefly with a spoon to form a dough.
2. Grease a rectangular baking tin (approx. 34×11 cm), pour in the batter and smooth out. Bake at 180 °C fan oven (170 °C top/bottom heat) for around 18-20 minutes. Then remove from the tin and leave to cool briefly.
3. Meanwhile, for the caramel layer, puree the dates, almond butter, maple syrup, salt and coconut oil in a blender until smooth and creamy. Add 1 tablespoon water if necessary.
4. Now spread the caramel layer on the cake base and leave to set in the fridge for 30 minutes.
5. In the meantime, melt the chocolate in a bain-marie and stir in the coconut oil. Then spread the chocolate layer over the caramel layer.
6. Plan how to cut the oblong cake into 9-10 equal, pointed triangles – but don’t cut them yet! Decorate the cake accordingly with sugar eyes, salted pretzels as antlers and almonds as noses. Press the individual elements lightly into the still soft chocolate layer. Optionally, sprinkle with a little sea salt.
7. Leave the cake to set in the fridge for a further 15-20 minutes and then cut the reindeers chocolate slices according to the plan. Store them in a cool place until ready to serve.