Dirty Little Krembo (or the perfect vegan dessert you’re gonna make next!)

*Update May 2020* Sugar free option is in the notes!

Growing up in Israel, we used to wait for winter to arrive to taste that gooey, vanilla cloud candy known as krembo.

(This recipe is great for so many lifestyles; clean eating, low carb, hashimoto diet, gluten free and vegan friendly)

Krembo is a cookie filled with meringue and covered with dark chocolate. Divine, right? I decided to make a gluten free, unrifriend sugar, clean krembo especially for Passover! Satisfying, clean, vegan without any gelatin/agar. So go a head, you’re not gonna believe how it’s going to change your life!

Ingredients for 30 small krembos (dipped in chocolate):

Cookie:

1.75 cup almond flour sifted

1/4 cup olive oil

1/3 cup unsweetened soymilk or any other milk you like

3 tbsp pure maple syrup

Pinch of salt

Meringue filling:

1/2 cup water from garbanzos beans can (yes, you read right! It is also called aquafaba water or protein water)

1/4 cup pure maple syrup

1 tbsp lemon or lime juice

1 tsp pure vanilla extract

Chocolate dip:

8 oz dark chocolate of your choice (I mixed 53% gluten free chocolate chips with 100% chocolate bar)

1 tbsp coconut oil

Instructions:

Preheat the oven to 345 degrees (170 C)

Starting with your cookies so they could chill while working on the meringue. Mix all cookies ingredients until a dough if form. Make sure you sift the almond flour! Flatten the dough, cover with plastic wrap and chill for 10 minutes in the fridge. Flatten the dough between two plastic wrap or parchment paper for easy rolling. The dough is very sticky at that point. Prepare parchment paper on a cookie sheet. Grease your hands and forrm small ball, place it on cookie sheet and press it down with your palm to flatten the cookie. Repeat until no dough has left. You should have 30 small cookies. Bake for 12 minutes and set a side to cool.

Making the maringue:

Yes, this is not a joke. We are going to use WATER from the bean can. Don’t throw the leftovers (a can usually yield about 3/4 of a cup). Place the maple syrup in a small saucepan and start to heat on a medium heat. Be careful, it’s boiling very fast! You’ll notice big bubble right away, once you’ll notice small bubbles reduce the heat and cook for an additional 5 minutes. We are reducing the maple syrup and preparing it to the maringue.

Once you are waiting on your syrup to be ready, place the water in an electronic mixer and beat on medium-high speed and add the lemon juice (I have a kitchen aid, 300 watts, and I beat on 6/8 speed) beat for about five minutes. Once the syrup is ready, slowly pour it to the mixing bowl while you are still mixing. Be sure to pour the syrup on the side of the bowl. Beat the mixture on medium-high speed for an additional 15 minutes. You’ll notice it formed a glossy bright white peak (yay! šŸ¤—šŸ„³) This is how it should look like:

Place the meringue in a piping bag and pipe over wach cookie slowly. You can enjoy the remain meringue with some fresh šŸ“. My kids loved it! Set in the fridge for about 2 hours.

Making the chocolate frosting: place the chocolate with the oil in a heatproof bowl and microwave for 15 seconds, stir and heat again as many time as needed until melted. Work fast, dip your krembo in the chocolate and shake gently to get rid of excess of chocolate. Place in the fridge for half an hour and serve šŸ˜‡

IMPORTANT NOTES:

The meringue tends to “fall” after a day so in case you won’t we able to enjoy at the same day, I would recommend on cutting the recipe in half or making bigger cookies to fill.

I made another try with splenda (I bought the stevia mix by splenda but a regular one should work well) for my diabetic dad, it was OMG so good and so so so low on calories. I used 5 packs with 0.25 cup of water for the syrup BUT I prefer my meringue on the less sweeter side so you can add an additional pack if you like it sweet.

It is very (VERY!) Important to sift the flour, or you’ll end up with a send-like cookie. Trust me; it’s sucks.

Don’t over cook the maple syrup or you’ll end up with sticky caramel that you can’t get rid off.

If you wish to have more lemonish flavor in the meringue, I suggest squeezing half of a small lime in.

It’s easier than it sounds! Enjoy this fab vegan dessert at your next party! (Someday, after the quarantine & social distancing era šŸ˜³)

Aquafaba (vegan) meringue. A delicious and guilt-free dessert

#vegandesserts #cleaneating #proteinwater #aquafabarecepies

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