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Vegan Cremino

Incredible, amazing, unique raw vegan cremino dessert!

Heya how are you all doing? Hope everything’s going smoothly. Last night I went out at the restaurant and guess what I had the chance to meet an old friend of mine who is also a great vegan chef. I asked her to make something special for me and since she knows I love desserts she said: ‘You know I’ve done an experimental thing I’m sure you would die for’. I’ve always loved unexpected things and to try out as many different things I can around the vegan culinary field so I accepted and the challenge. She said that if I could guess what it was just by tasting it and without looking with my eyes she would have offered the whole meal. I was so curious cos I know she’s so talented and loves to play around in the kitchen with new recipes. As soon as she brought it over I closed my eyes and at that very moment I tasted it I knew what it was. Something I haven’t eaten anymore since I was a kid and my grandma used to buy me chocolates. Cremino is basically a squared chocolate bite which is made of hazelnut cream between two layers of chewy chocolate. After that we started talking and I gave her some advice on how she could improve it. 

Today I wanna share the recipe with all of you:

To make 4 servings (glasses)

WHAT YOU NEED

FOR THE BASE

  • 120 gr hazelnuts
  • 5 medjoul dates
  • 1 1/2 tablespoon of coconut oil
  • water as needed

FOR FILLING CREAM

  • 2 cans full-fat coconut milk (see notes)
  • 80 gr macadamia nuts 
  • 60 gr hazelnuts
  • 3 Tbsp coconut oil
  • 1/3 tsp vanilla pods
  • 3 1/2 Tbsp coconut sugar (or stevia to taste)
  • a pinch of salt

FOR TOPPING

  • 1/4 cup coconut oil
  • 1/2 cup cashews
  • 1/3 cup water
  • 2 Tbsp cacao powder
  • 2 Tbsp maple syrup

WHAT TO DO

Place the coconut milk cans in the fridge overnight. The day after take out the fatty part and whip it till fluffy. Put in the fridge. Blend aside all the other ingredients to make the cream adding 2 spoons of the water left from the coconut cans a time to get a silky but still thick cream. It doesn’t have too liquid or it won’t turn out good. Don’t be afraid to blend enough the ingredients because they have to be worked hard to get well incorporated. Once done place in the fridge for t least 1 hour. Prepare the base by placing all the ingredients in a food processor and combine till you get a crumbly compound. Add just few spoons of water to ease the process. Take some glasses and place some of this hazelnut crumble you just obtained at the bottom of each and place in the fridge. When the cream you make is pretty firm then take it out from the fridge and whip it together with the coconut cream you’ve done before till you get a fluffy textured, silky and smooth cream. Place in each glass and again back in the fridge. Now prepare the topping by blending all the ingredients together using a high-speed blender and place on top of each glass. Now you have to let everything set overnight in the fridge covered with cling film. Your desserts are now ready to be eaten whenever you want. Remember to consume within 3 days or you can eventually freeze them for a maximum of 3-4 weeks. We would like to hear about your feedbacks. Try our recipes and let us know by tag us in your instagram pictures! We are waiting for you! Get ready and get the ingredients you need to start cooking!

CONTRIBUTOR

Jordy Poggi Author

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

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