Swedish Chokladbiskvier Veganized

It has been baking galore here after I started watching the Swedish version of The Big Bake Off and thus last night I could not keep myself from making a vegan version of the classic Chokladbiskvi. This is a pastry you will find in almost any Swedish patisserie, along with the cinnamon buns and punsch-rolls. With a biscuit base of almonds and sugar, a buttercream filling and a chocolate coating they are pretty satisfying.

Normally one would use egg in the base and dairy butter in the filling, but I have simply replaced them with cornstarch and dairy-free butter. My dad adores this pastry and he has not make any complaints on the matter – other than that the chocolate flavour was a bit too dominant. Myself, I am more team “There is no such thing as TOO much chocolate”, papa dear. With that said, go easy on the cocoa powder if you are not a believer of that opinion.
IMG_1851Biscuit base:

  • 200 grams almond paste (I make my own mixing equal parts almonds + sugar, 2 dl of each would do the trick. Perhaps add some water.)
  • 2 tbsp corn starch
  • 1 tbsp water/milk of choice
  • 1 tsp baking powder

Buttercream filling:

  • 100 grams dairy-free butter, at room temperature
  • 1 dl icing sugar
  • 3 tbsp cacao powder
  • ½ tsp vanilla powder

Topping: 

  • 50 grams melted chocolate

Turn the oven on at 150C. Grate the almond paste and mix it together with the dry ingredients. Divide into about 12-15 pieces and roll into small balls. Place on greaseproof paper – they will melt/spread out once in the oven so leave a bit of space in between. Bake for 18 minutes in the oven.

Blend all the ingredients for the buttercream smoothly and leave in the fridge until the biscuits have cooled down. Once they are cool, use a spatula to place the buttercream on the biscuits in a sort of mountain-style. After this, leave the cakes to rest in the fridge for about an hour.

Finally, dip the cakes into the melted chocolate. Twist them around a bit to avoid excess chocolate. The chocolate will set rather rapidly over the cold buttercream.
IMG_1849
There we have it! A bit of a project but I can only agree with the bake off-contestants – there is something extremely therapeutic with baking. In particular after the hectic days around and after Christmas.

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2 thoughts on “Swedish Chokladbiskvier Veganized

  1. Pingback: Apple & Blackberry Cobbler. | (Chick)peas and understanding.

  2. Pingback: Desserts from the Archives. | (Chick)peas and understanding.

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