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Vegan Dessert Flatbread

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

Ingredients  

Vegan Chocolate Sauce

½ cup coconut oil - solid (120 g)
½ cup cocoa powder (48 g)
⅓ cup maple syrup (100 g)

Flatbread

1 package Kinnikinnick Flatbread Crusts - 2 crusts (288 g)
1 tbsp olive oil (15 g)
1 can 400 ml coconut milk - refrigerated for 24 hours
1 cup fresh strawberries - thinly sliced (140 g)
½ cup blueberries (70 g)
2 tbsp Vegan Chocolate Sauce (14 g)



Directions

Vegan Chocolate Sauce

  1. In a small pot, bring coconut oil, cocoa powder and maple syrup to a boil. Reduce heat and simmer for 10 minutes stirring continually. Remove from heat and let cool slightly.

Coconut Cream

  1. Scrape solid cream from top of refrigerated coconut milk. Whip coconut cream until semi stiff (approx. 5 - 7 minutes). Set aside.

Assembly

  1. Preheat oven to 400°F (204°C).
  2. Place thawed flatbreads directly on baking tray. Brush with olive oil.
  3. Bake flatbread in preheated oven for 10 minutes. Remove from oven and let cool.
  4. Spread coconut cream on cooled flatbreads.Top with sliced strawberries and blueberries.
  5. Drizzle with Vegan Chocolate Sauce.
    Yields 2 Flatbreads


Tips & Variations

  • Vegan Chocolate Sauce will set hard. Reheat over low heat to liquid stage. Vegan Chocolate Sauce can be stored in the refrigerator for 1 week.
  • 1 can 400 ml coconut milk will yield 200 g coconut cream.
  • Left over coconut water can be used to flavour cakes or cookies in your favourite recipes (Use to replace part of the water).

 

 

Stock up your pantry


Flatbread Crusts

Flatbreads are free from the Top 8 allergens and all vegan. These crispy, heat 'n serve beauties are ready in minutes, a perfect landing pad for your favourite toppings. As simple or as gourmet as you like. VEGAN. OUT OF STOCK.
Weight: 288g/ 8.5oz
Qty/Pkg: 2

Read More

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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