Prepare the cookie dough first and melt the coconut oil over low heat. For the cookie dough you start with mixing the margarine with the cane sugar. Then add the rest of the ingredients, except the flour, and knead the dough until smooth. Finally add the flour and knead into a firm dough. Let the dough rest in the fridge for 10 minutes.
Preheat the oven to 180°C and grease the baking tins with some oil. Roll the dough until it has a thickness of about 1.5 cm. Cut out circles using cutting rings and line the baking tins with the dough. Bake the dough for about 12 minutes until golden brown and cooked through and let it cool down completely.
Then we start with making the chocolate pudding. Mix the corn flour, cocoa powder and coconut blossom sugar with 50 ml oat milk and ix it until it is smooth and without lumps. Put this mixture with the rest of the oat milk in a saucepan and heat up the mixture until it starts to boil and stir it regularly. Let the pudding simmer for 1 minute while stirring.
Remove the pudding from the heat and add the La Vida Vegan dark chocolate spread, vanilla extract and peanut butter and stir until smooth. Cover the pudding and let it cool down to room temperature. Fill the biscuit base with chocolate pudding and garnish with fresh red fruit and finely chopped mint and serve immediately.
For about 16 cookies
For the cookie dough:
1 tbsp. La Vida Vegan dark chocolate spread
125 g margarine
25 g coconut oil
75 g cane sugar
200 g flour
salt
For the chocolate pudding:
500 ml oat milk
30 g corn flour
1 tbsp. cocoa powder
50 g coconut blossom sugar
2 tbsp. La Vida Vegan dark chocolate spread
1 tsp. vanilla extract
30 g peanut butter
Toppings:
strawberries
raspberries
Blackberries
blueberries
Mint
