Dairy-free Caramel and Vanilla Flødeboller
TM6

Dairy-free Caramel and Vanilla Flødeboller

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Ingredients

Biscuit Base Dough

  • 200 g blanched almonds
  • 1 medium egg
  • 40 g cornflour
  • 30 g vegan margarine
  • 60 g caster sugar
  • ½ tsp gluten-free baking powder
  • 2 pinches fine sea salt

Vegan Caramel

  • 250 g caster sugar
  • 280 - 310 g coconut cream, to taste
  • 1030 g water
  • 1 tsp lemon juice
  • 50 g vegan margarine, cold and in one piece
  • 1 Tbsp vinegar

Vanilla Cream

  • 50 g water
  • 170 g caster sugar
  • 5 g vanilla sugar, homemade
  • 150 g aquafaba (tinned chickpea liquid)
  • 2 - 3 drops lemon juice

Chocolate Sauce

  • 200 g vegan dark chocolate, small pieces or callets
  • 30 g coconut oil
  • 40 g tinned coconut milk

Nutrition
per 1 piece
Calories
2146 kJ / 512.9 kcal
Protein
7 g
Carbohydrates
57.6 g
Fat
30.2 g
Saturated Fat
13.8 g
Fibre
4.2 g
Sodium
110.3 mg

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