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Vegan Dessert Flatbread

Nutrition Facts Canadian

1 Portion 0g Total Servings:0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides

Saturated / Saturé

+ Trans / Trans

Cholesterol / Cholestérol

0mg

Sodium / Sodium

0mg

Carbohydrate / Glucides

Fibre / Fibres

Sugars / Sucres

Protein / Protéines 0g

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

1 Portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat

% Daily Value ^*

Total Fat

Saturated Fat

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates

Fiber

Sugars

Protein

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

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

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

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

Assembly

Preheat oven to 400°F (204°C).
Place thawed flatbreads directly on baking tray. Brush with olive oil.
Bake flatbread in preheated oven for 10 minutes. Remove from oven and let cool.
Spread coconut cream on cooled flatbreads.Top with sliced strawberries and blueberries.
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).

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