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Vegan dessert from Grandpa Tassos

A great vegan dessert


  1. Add the sugar, salt, vanilla and almond milk in a saucepan and let them warm up a bit without getting hot and remove from the heat.

  2. In another pot, place the butter and as soon as it melts, add the flour. Stir constantly over medium to high heat until the flour cooks

  3. Add the warm milk, turn up the heat and stir constantly with a whisk until it starts to bubble.

  4. Leave the cream to rest for 5 minutes.

  5. Mix it very well, place it in pyrex and leave it to cool.

  6. Finely chop the couverture.

  7. Heat the almond milk and add it to the couverture,

  8. Leave it for 5 minutes and then stir.

  9. Pour it over the cream.

  10. Let it cool completely.


For the cream

1200 ml almond milk

150 g all-purpose flour

150 g margarine

140 g of sugar

1½ tsp vanilla extract

1 pinch of salt

For the chocolate layer

250 ml almond milk

230 g couverture with 46% cocoa content

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