About 4 pieces
Ingredients
1 pack filo pastry
100 g margarine
5 tbsp. black sesame
2 tbsp. powdered sugar
2 tbsp. La Vida Vegan hazelnut spread
400 ml Greek yoghurt (vegan)
1 tbsp. chia seeds
1 kiwi
Mint
You will need a piping bag with a smooth nozzle for this recipe.
Preheat the oven at 180°C degrees and cover a tray with baking paper. Put two tablespoons of black sesame aside for the chocolate sesame cream. Melt the margarine in a skillet and lay out a sheet of filo pastry on the tray. Brush the filo pastry lightly with margarine and sprinkle over powdered sugar and black sesame seeds. Now put another sheet of filo pastry on top, brush again with margarine et cetera. Repeat this step two more times but leave the black sesame seeds out in the final step. Cut the filo pastry in eight even, rectangular pieces. Lay a sheet of baking paper on top of the filo pastry and put a baking grid on top, making sure the filo pastry stays flat while baking. Bake them in 10 to 12 minutes until golden brown and let them cool down. Now, we are going to make the chocolate sesame cream. Whip the Greek yoghurt (vegan) and add the La Vida Vegan hazelnut spread, two tablespoons of black sesame and the chia seeds. Give it a good stir and let it become firm. If the cream isn’t thick enough, just add some extra chia seeds. Then, peel the kiwi and cut it into pieces. Fill a piping bag including a smooth nozzle with chocolate sesame cream, then pipe a dot of cream on a plate and put the filo pastry on top so it doesn’t shift on the plate. Pipe down six more dots (take a peek at the picture so you know what size it should be), garnish with pieces of kiwi, mint and black sesame and serve immediately.
