We go shopping quite often in Germany. Besides visiting a new area, I also like to go to my favourite shops which cannot be found here. During our last visit, a month ago, an interesting cake-bread, called ‘Stollen’ , drew my attention. I hesitated for some minutes, thinking should I buy it or not? At the end, I left the shop with the idea of trying to make a sugar-free version at home but I never found the time. This week, while thinking of the Xmas menu, ‘stollen’ came again to my mind so I quickly prepared it. This recipe was a challenge: I wanted it to be full of nuts and dried fruits, but still something different and lighter. Here it is, my raw vegan version of Stollen.
400 ml canned coconut milk
50 gr freshly squeezed lemon juice
100 dry coconut, made flour
50 gr honey(agave, maple syrup for a vegan version)
40 gr cacao butter, melted
40 gr sultanas
30 gr pistachio
40 gr almonds
15 gr goji
1ts lemon zest + orange zest
pinch of vanilla
- Refrigerate one can of full-fat coconut milk overnight. Carefully open up the can: there will be a layer of firm and thick white layer of coconut cream on top. Scoop out this white layer of coconut cream (ca 200 gr) and add it to your mixer bowl. (Save the coconut water for another f.e.smoothies).
- Add the coconut flour, the honey(agave, maple syrup for a vegan version), the cacao butter and the lemon juice to the coconut cream and mix it well to get a smooth cream. Yo may need to stop your mixer and scrap down the sides.
- Pour the cream into a bowl and add the rest of the ingredients and mix using a spoon.
- Pour the composition into a mold, lined with paper/plastic wrap, and with your fingers, give to your cake a ‘stollen’ top.
- Put it in your freezer for 2H.
You can keep it in the fridge. Before serving, drizzle some cacao powder over and/or some coconut powder.