How to make a vegan nougat of almonds and coconut
Now that Christmas is coming, and in fact there is very little to start enjoying the first days of this magical and popular party, it is quite probable that we already want to begin to inquire about delicious recipes of dishes and desserts with the that surprise our guests during these beautiful days. If for example you are passionate about sweet there is no doubt that Christmas stands out precisely because of the very interesting and delicious diversity of Desserts and typical sweets that we can enjoy during this time.
Nougats, marzipan, Cádiz breads, sugared almonds ... and we should not forget the popular Roscón de Reyes, which is traditionally enjoyed and shared during the night and the Three Kings' Day.
In the particular case of nougat we are faced with a dessert as typical as traditional, consisting of a sweet dough that is obtained from the cooking of honey to which they are incorporated almonds, especially peeled and toasted, may also contain egg white in order to emulsify. Its origin is probably found in the Arabian Peninsula, when the Arabs originally brought this dessert to the coasts of the Mediterranean (Spain and Italy). However, the classic Spanish version of nougat goes back to the 15th century in the province of Alicante.
Today we want to propose a delicious recipe to learn how to make a wonderful vegan nougat with almonds and coconut, ideal for those who follow a vegan diet and do not want to consume typical nougat that have been made with an animal ingredient (as for example is the case of egg white).
Recipe of almond nougat and vegan coconut
We are faced with a recipe that is not only delicious, but very easy to make and elaborate, with ingredients for 4 people. To give it shape we recommend opting for silicone molds, since they are much simpler to unmold.
Ingredients you need:
- 250 gr. of almonds (raw)
- 40 gr. of nuts (crushed)
- 20 gr. of coconut chips
- 450 ml. of agave syrup
- Olive oil
Preparation of the vegan nougat of almonds and coconut:
First put in a pan a pinch of olive oil and toast the raw almonds in it until they brown slightly, moving them continuously to avoid burning. Then remove them and let them cool.
In another pan add the agave syrup over medium heat for 5 minutes, until you notice that bubbles begin to appear and the syrup is reduced.
While the agave syrup is reduced, grind the toasted almonds, but not excessively so that some larger pieces remain. Reserve and crush the nuts.
Now add the nuts and almonds crushed in the syrup and stir well until the mixture is well covered by the syrup.
Now pour the pasta into the molds before it cools, leaving a bit of thickness. Add the coconut shavings on top. Let it cool to finally unmold them carefully. Ready!.
Note: Instead of using long molds you can also make balls just when the nougat dough is cold. In that case you will have to add the coconut chips just at the end, when you have already shaped them and added them to the place where you are going to serve them. ThemesChristmas Christmas Recipes Vegan Recipes Vegan
