Yummy: a vegan chocolate delight

Melt the chocolate in a bain-marie double boiler, mix the sugar, soy cream, oil and flour. Place the red fruits at the bottom of 4 ramekins, divide the dough and place a few fruit on top. Bake at 180°C during about environ 20 minutes. Serve warm.


Vegan by Marie Laforêt, published by Editions La Plage, €29.95.

Also discover the light chocolate cream pots, the no-gluten chocolate surprise by Cyril Lignac and the recipe for the no-lactose spread.


For 4 persons.

200 g of black chocolate

100 g of cane sugar

100 g of wheat flour

20 cl of soy cream

50 ml of neutral vegetal oil

1 box of raspberries

1 box of blueberries

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