Chocolate Cream and Raspberry Napoleons With Walnuts

Serves 5

In Paris, pastry shops have cases lined with sparkling fruit tarts, rich chocolate cakes, and decadent Napoleons just like this one, but made with cream and butter. You will be amazed at how rich and crunchy these vegan treats are. Your guests will never know.

Ingredients
4 sheets phyllo, thawed overnight in the refrigerator
1/4 cup coconut oil, melted
1/2 cup turbinado sugar
4 tablespoons finely chopped walnuts
1/2 cup dried cane juice
1 1/2 cups coconut milk
1 cup soy creamer
5 tablespoons cornstarch
1 tablespoon vanilla extract
1 pinch salt
3 ounces semisweet chocolate, finely chopped
2 cups fresh raspberries, washed and dried

1. Preheat the oven to 350˚F. Place the phyllo on the counter, cover with plastic wrap, and then put a barely damp towel over that, making sure the phyllo is not exposed to air. Prepare two sheet pans with parchment paper and two more pans that fit inside the first two. Place 1 sheet of phyllo on the counter and brush lightly with some melted coconut oil, then sprinkle the phyllo with 2 tablespoons of the sugar and 1 tablespoon of walnuts. Repeat with the remaining sheets. Cut the sheets in half and move 1 stack on top of the other, creating a stack 8 sheets thick. Cut the rectangle in 4 strips one way, then the other, making 16 pieces. Transfer to the baking sheets with parchment—don’t worry if they are close, but they should not be touching. Place the empty baking sheets on top of the phyllo to hold it flat, and bake until golden and crisp, 13 to 15 minutes. Let cool. (They can be stored in an airtight container for up to 1 week.)
2. In a medium saucepan over medium-high heat, whisk the dried cane juice, coconut milk, and 1/2 cup of the soy creamer. Put the remaining creamer into a cup and whisk in the cornstarch. Bring the coconut milk mixture to a simmer and add vanilla and salt. Whisk in the cornstarch slurry and cook until thickened and glossy. Remove from the heat and stir in the chocolate. Let stand for 2 minutes, then stir until completely melted and smooth. Scrape the mixture into a bowl and cover with plastic wrap touching the surface and chill completely.
3. Set aside 15 nice raspberries for the top garnish. Transfer the pudding to a large piping bag with a large fluted tip. Place 5 of the phyllo rectangles on small plates or one large platter and pipe 3 tablespoons of the pudding into each phyllo. Insert some raspberries into the chocolate and top with another phyllo rectangle. Repeat, then top each final phyllo with a piped dab of pudding and push 3 reserved raspberries into each. Discard the extra phyllo rectangle. Serve within 24 hours.

TD&N Nutrient Analysis (using lite coconut milk): Calories: 535; Total Fat: 25 g; Saturated Fat: 14 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 109 mg; Carbohydrates: 75 g; Protein: 4 g; Fiber: 4 g

TD&N Tip: Increase the number of servings for this recipe.

— Recipe used with permission from New Vegetarian: More Than 75 Fresh, Contemporary Recipes for Pastas, Tangines, Curries, Soups & Stews, and Desserts by Robin Asbell. Chronicle Books, 2009, www.chroniclebooks.com

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