Delicate, heavenly vanilla and the absolute classic for Christmas: vanilla crescents are a must on every cookie plate. This version uses vegan ingredients and tastes even better than the original. The highlight is the ganache made from coconut and white chocolate. Have fun baking!
Ingredients for approx. 30 pieces of vegan vanilla crescents
- 90 g spelt flour
- 60 g ground almonds
- 40 g coconut blossom sugar
- 1 pinch of salt
- 1 vanilla pod
- 50 g coconut oil
- 30 g Coconut Crush
For the coconut ganache
- 50 g vegan white chocolate
- 1 THE Coconut Crush
- coconut flakes
Prepare vegan vanilla crescents
- Mix spelled flour, almonds, coconut blossom sugar and salt. Cut the vanilla pod lengthwise and scrape out the pulp.
- Heat coconut oil in a small saucepan until liquid. Add liquid coconut oil, vanilla pulp and coconut crush to the dry ingredients and knead into a smooth dough. Wrap in foil and place in the fridge for an hour.
- Preheat the oven (180°C top and bottom heat, 160°C fan) and line a baking tray with baking paper. Take the dough out of the fridge in portions. Form a croissant out of a walnut-sized piece of dough and place it on the baking tray.
- Bake the crescents on the middle shelf for approx. 8 - 10 minutes and then let them cool.
- Break the chocolate into pieces, melt it in a water bath and mix with Coconut Crush. Dip half of the vanilla crescents, sprinkle the chocolate side with coconut flakes and place on a wire rack until the ganache has set.
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