Vegan Speculoos Chocolate Dessert

... with homemade speculoos biscuits

Christmas is often around the corner sooner than you think. If you want to avoid a hectic Christmas dinner, you need a menu that is easy to prepare. In the desserts category we have a great tip for you, namely our vegan Speculoos Chocolate Dessert with white chocolate cream and cherries. It’s easy to make and rests patiently in the fridge until you’re ready to serve it.


For 3 – 4 glasses

For the speculoos biscuits

  • 30 g almond flour
  • 15 g (gluten-free) flour
  • 1/4 tsp baking powder
  • 1 pinch of salt
  • 1 tsp speculoos or gingerbread spice
  • 30 g unsweetened apple puree (apple pulp)
  • 1 tbsp maple syrup
  • 30 ml vegetable drink

For the chocolate cream

  • 1 can coconut milk (only the solid part)
  • 1 tbsp cashew puree
  • 40 g iChoc White Vanilla chocolate

For the cherry-vanilla layer

  • 225 g frozen sour cherries
  • 1/2 tsp vanilla extract
  • 1 TL cornflour

For the date speculoos caramel

  • 6 pitted Medjool dates
  • 1 tsp speculoos or gingerbread spice
  • 120 ml vegetable drink

How to make it

1. Place the dry ingredients into a sieve that sits on top of a bowl and sift until all the flour is inside the bowl. Whisk together.

2. In a separate bowl, add all the remaining wet ingredients and mix together.

3. Slowly add the wet to the dry ingredients and mix together until you have a smooth batter.

4. Preheat the oven to 175°C/350°F and slightly grease a muffin silicone tray.

5. Add about a heaping tablespoon into each mould until all the batter is gone.

6. Place them in the oven and bake for 8-10 minutes. Once done, remove from the moulds and set aside.

7. Once cold, crumble the cookies into small pieces and set aside.

8. For the cream, scoop out the firm part of the coconut cream and place into a bowl. Add the remaining ingredients and whisk together. place into the fridge to chill.

9. For the cherry layer, add the frozen cherries into a pan and heat until the cherries are melting. Add the vanilla extract and simmer for 1-2 minutes until cooked. Finally add the cornstarch (dissolved in cold water) and whisk together until you get a thickened cherry sauce. Take off the heat and place aside.

10. Finally, add the date caramel ingredients to a high speed blender and mix until you get a smooth caramel mixture. Assemble the parfaits as you choose, depending on your preference and size of your serving glasses.

Many thanks for this great dessert to Kirsten Kaminski from the blog The Tasty K!

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