Vegan Chocolate Custard Slice

Smooth chocolate custard surrounded by flaky puff pastry with a dusting of icing sugar. The perfect dessert!

2 sheets of store bought vegan puff pastry, thawed
1 cup unsweetened almond milk
4 tbsp cornflour*
2 tbsp cocoa powder
1 cup canned full fat coconut milk
1/2 cup rice malt syrup 
2 tsp vanilla extract
pinch of salt
icing sugar – optional 
vegan dark chocolate – optional

Preheat oven to 180C (356°F) and line 2 baking trays with baking paper. Place one piece of pastry on each tray, place another piece of baking paper on top of the pastries, followed with another tray on top of each one. This will ensure that the pastry won’t rise too much. You can also do this one at a time. Bake for 25 to 30 minutes or until golden and crispy. Let cool completely on a cooling rack. Cut each piece down to the size of a 20cm square pan.

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