Seeing all the festive recipes online sure has me excited for Christmas! There are only a few weeks left before we can indulge in sweet delights with our loved ones. I wanted to create a vegan dessert for ages, and when the team from Mediterranean Delicacies approached me to create a recipe with their #PhabPhyllo pastry, I knew the day has come to try out – Vegan Choc Mousse and Citrus Cream Phyllo Stack.
Vegan Chocolate Mousse
Don’t you just love a good chocolate mousse? My vegan chocolate mousse version turned out so good, and would you believe it if I said my main ingredient is avocado?? Believe it! Avocado, almond milk, a little vanilla essence, shot of espresso and melted dark chocolate – makes for the perfect, smooth and chocolatey vegan mousse.
The Coconut Cream Dream
I decided to layer my phyllo stacks with whipped, citrus coconut cream. Another nifty hack for those that want to enjoy dairy free alternatives in their desserts. The trick is to make sure your coconut cream has been chilled in the fridge overnight, and be careful not to mix the contents of the can. You will only need the thick, creamy part of the coconut cream. Take extra precaution by placing your mixing bowl and mixer attachments in the fridge as well, an hour or so before mixing. It’s all about staying cool…
Working with the medi deli phyllo pastry has also been such a breeze. It is the perfect ingredient to keep in the freezer to whip up the most delicious treats in no time. Phyllo pastry can be used by those following a plant based diet – as you layer your pastry before it hits the oven, simply brush it with melted coconut oil, to get the same effect as butter. I’m also crazy about the citrus and dark chocolate combo! Do you like it? Hope you give this one a try!
Thank you to Medi Deli for sponsoring this recipe post!
|Prep Time||40 min|
|Cook Time||15 min|
- 5 sheets Medi Deli phyllo pastry
- 5 tablespoons coconut oil melted
- 5 teaspoons coconut sugar
- 250 gr avocado about 2 large avos
- 60 ml almond milk
- 5 ml vanilla essence
- 30 ml maple syrup
- 100 gr dark chocolate melted and cooled
- 15 ml instant espresso granules mix with a little water to make a paste
- pinch salt
- 1 can coconut cream chilled overnight
- 15 ml powdered sugar
- 1 lemon zest juice retained
For the Phyllo Pastry Discs
For the Vegan Chocolate Mousse
Citrus Coconut Cream
- Lay each layer of phyllo pastry on a clean surface and dab with coconut oil and a sprinkle of coconut sugar.
- Place the 5 layers on top of each other and use a round shape to cut out disks with a sharp knife. I use a dessert bowl to measure my disks. Cut 3 - 4 disks for each serving.
- Place the disks on parchment paper and bake for 15 minutes at 160 degrees Celsius, or until they are golden brown.
- Carefully remove the phyllo disks from the oven and leave to cool.
- In an electric mixer add all the ingredients for the chocolate mousse and beat on high for 2 minutes until smooth.
- Transfer the chocolate mousse to a piping bag and refrigerate until use.
- Carefully remove the chilled coconut cream from the fridge, open the can and scoop the thick cream into your chilled mixing bowl. Leave the liquids from the can to use in your morning smoothie.
- Beat the coconut cream on medium speed for 2 minutes, then beat on high speed for 3 minutes more until soft peaks forms.
- Add the powdered sugar and lemon zest, and mix for another minute on high. Transfer the whipped coconut cream to a mixing bowl and refrigerate until use.
- In a small saucepan, carefully heat the sugar until it melts and forms a dark caramel. Place the nuts in the hot sugar and mix to cover.
- Carefully remove the candied nuts and place it on a wooden board to cool. You can crush the nuts in a pestle and mortar or keep them whole.
- Layer the phyllo pastry disks with citrus cream and pipe the chocolate mousse on the top. Garnish your plate with candied pecan nuts and more lemon zest.
Licking my screen right now! That looks heavenly!