Nougat-bowl, they must not be missing at the Christmas plate

Ingredients dough

250 g flour
100 g of sugar
50 g of cocoa powder
1 pinch of salt
200 g cold butter, vegan
1 egg substitute
1 tsp vanilla extract

Muffin baking sheet

Preparation

Mix the butter, vanilla extract and sugar in the food processor until smooth, then add the egg mixture and stir again. Now add the flour and the cocoa powder and knead into a smooth dough, if necessary add some flour. Put the dough in a bowl, seal airtight and let it rest in the fridge for at least 30 minutes.

Roll out the dough 2-3mm thin on a floured work surface. With a round cookie cutter, which is slightly larger than the muffin shape, cut out circles.

Carefully press it into the greased muffin tin and prick it several times with a fork so that the dough does not rise too high.

Bake the bowls in a preheated oven at 170 ° C O / U for about 12 minutes.
Afterwards, let the bowls cool in the mold for 2-3 minutes, then carefully remove from the mold and let cool completely on a wire rack.

Ingredients cream

3 tablespoons nougat
90 g Gervais vegan, I use Luve lupines spread NATURE
some creamy stiff
100 ml cream, vegan

In addition, 3 tablespoons jam, according to your choice

Preparation cream

Whip the cream with cream stabilizer. Mix Luve and nougat cream stir with the cream.

Heat the jam a little and add about 1 teaspoon to each bowl.
Put the nougat cream in a pastry bag and fill the bowls with it.