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Cinnamon & Raspberry Treats

I originally made these about a year ago for Christmas and for some reason neglected to share the recipe. With a light and crisp filo case filled with thick and creamy raspberry filling. They're great for parties and Christmas gatherings. Dairy free yet rich and creamy. With a subtle cinnamon taste for your Christmas guests or you could leave out the cinnamon for the rest of the year. So easy to make and the keep in in the fridge for 3 or 4 days.
Course: Dessert, sweet treat
Keyword: christmas, dairy free, raspberry and cinnamon, sweet treats

Ingredients

  • 1 pack ready made filo pastry
  • 70 g raspberries
  • 100 g vegan white chocolate or cacao butter
  • generous pinch of sea/pink salt
  • 100 ml coconut cream drain off any water
  • 1 tbsp maple syrup
  • 1/4 cup plant milk
  • 1 tsp vanilla extract
  • generous pinch of cinnamon

Instructions

  • Preheat oven to 160ºC/320ºF Place a medium sized bowl in the freezer. This helps the filling cool faster.
    Using a cookie/pastry cutter 7cm-8cm cut out 6-8 circles (3 layers of filo thick). Place in a muffin tin so that the circles form shells for the filling. Place in a preheated oven for around 6 minutes. Once they are cooked remove from the tin and allow to fully cool.

    In a bain marie (glass bowl in a pan filled with water) melt the chocolate and add the vanilla, salt, cinnamon and syrup. Mix together on a medium to high heat and when its beginning to melt add the milk, cream and raspberries. Whisk together and mash the raspberries with the whisk into the filling. When its completely melted turn up the heat and quickly whisk in the agar agar. Continue to whisk until the liquid thickens and becomes like a thick cream. To speed up this process you can remove the bowl from the pan and pop in the microwave for 20-30 seconds. But make sure you continue to whisk once removed from the microwave or it will become lumpy. After a few minutes remove an empty bowl from the freezer and pour in the filling. Allow to cool for 10 minutes then whisk again and place in the fridge. After another 10 minutes have passed remove from the fridge and whisk. Continue to do this until the filling is cold.

    Spoon approx 2 generous tea spoons of the filling into each case and decorate with a whole raspberry. Sprinkle on some icing sugar or I used Christmas cake sprinkles as its that time of year.

    You can enjoy straight away.

Video

Notes

TIP: When making the filo pastry cases keep an eye on them as they easily burn. You want them to turn slightly brown and once lifted out the oven tin the keep their shape.