Summary

Ingredients

• 3 sheets puff pastry, vegan (225 g)
• 400 g raspberries, fresh
• 400 ml pudding (soy pudding, vanilla flavor)
• 100 g chocolate, dark, vean
• 40 g pistachios
• 1 pack cake icing, vegan
• 250 ml grape juice
• 3 tablespoon cane sugar
• 50 g flaked almonds

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Instructions

1. Bake the puff pastry sheets on a baking sheet lined with baking paper in the oven at 200 ° C (top / bottom heat) for about 12 minutes. Melt the chocolate over low heat.
2. After baking, brush the puff pastry pieces with the chocolate. Sprinkle with pistachios and let cool. Spread the pudding evenly over the top.
3. Wash the raspberries and let them drain briefly. Mix the glaze with grape juice and cane sugar and bring to the boil while stirring. Let cool slightly. Place the raspberries in rows of three on the pudding and pour the cake icing over them. Let cool down.
4. Roast the almonds in the pan for 3 minutes. Sprinkle on top before serving.