• 90 g margarine (vegan butter)
  • 45 g plain flour
  • 90 g almond meal 
  • 30 g cocoa powder 
  • 1,5 g baking 
  • 1,5 g salt
  • 55 g caster sugar or cane sugar 



  • 230 g crumble
  • 50 g margarine



  • 120 g vegan cream cheese
  • 150 g chocolate & hazelnut spreadable
  • 160 g whipping cream




Prepare the crumble.

In a bowl, by hand, or in a food processor mix together the cold dice margarine with the flour until a sandy consistency is obtained. Add the almond meal mixed with the baking, the cocoa powder, the sugar, the salt and mix everything until the ingredients come together.

Crumble the dough over a baking tray with silicone mat or baking paper, and bake at 175°C for about 15 minutes. Then let it cool down at room temperare.


Blend the crumble and mix with the melted margarine. Pour it into the 16cm diameter ring (place over a tray or plate) and with a spoon cover the bottom and border of the ring with the crumble. Place in the fridge for a couple of hours. Then take out the ring.


Prepare the filling.

In a bowl weight the vegan cream cheese, the chocolate spread and mx with a spatula. Add the whipped cream and mix to get an homogenous mixture. Pour it into the base and make it even. Pour some extra spreadable and make the swirl effect with a toothpick. Place in the fridge for a few hours.


Decorate as you prefer, I used some strawberry chocolate and cocoa sponge.


Store in the fridge for 2/3 days.

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