A Healthy and Vegan Prinjolata Recipe
Prinjolata is Malta's most colorful dessert which we pig out on during the carnival period. One bite and you're addicted to this sweet mountain.
Equipment
- Food Processor
- Saucepan
- Muffin Tin
- Mixing Bowl
- Electric Hand Mixer
Ingredients
Vegan Sweetened Condensed Milk Ingredients
- 350 ml Soya Milk
- 200 g Dates
- 1 tsp Vanilla Essence
- 1 tbsp Coconut Oil
Healthy Sponge Cake Ingredients
- 200 ml Almond Milk
- 1 tbsp Lemon Juice
- 100 g Soya Yogurt
- 2 tsp Vanilla Essence
- 3 tbsp Olive Oil
- 50 g Almond Flour
- 100 g Oat Flour
- 150 g Wholemeal Flour or gluten free flour if needed
- 75 g Sweetener I used erythritol
- 75 g Sultanas
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- Pinch of Salt
Filling & Decoration
- 2 tbsp Cognac Brandy
- 50 g Pine Nuts save 10g for decoration
- 50 g Almonds save 10g for decoration
- 75 g Dates
- 40 g Dried Unsweetened Fruits I used Papaya, save 10g for decoration
- 1 tsp Vanilla Essence
- 1 can Coconut Milk (normal fat) chilled overnight
- 30 g Sweetener
- 40 g Stevia Sweetened Dark Chocolate
Instructions
Prepare the Sponge Cake
- Preheat the oven to 180 °C.
- Add in all the ‘Sponge Cake’ ingredients to the bowl of your food processor, and pulse until well combined.
- Spray a muffin tin with non-stick cooking spray and pour in the batter evenly. (You will reduce baking time by baking in a muffin tin as opposed to a normal cake tin).
- Bake for around 20 minutes until golden brown.
How to make your own Sweetened Condensed Milk
- While muffins are in the oven, prepare sweetened condensed milk. Add dates, milk vanilla and coconut oil to a saucepan and simmer on medium heat.
- Keep stirring regularly and break the dates while stirring.
- When the mixture becomes creamy, remove from heat and blend until smooth using a hand blender.
Bring together & Decorate
- Meanwhile, process nuts, dried fruits and dates in your food processor, until everything is finely chopped.
- To make coconut whip cream, all you need is a refrigerated can of coconut milk and a sweetener of choice (I use erythritol). When you refrigerate a can of coconut milk, the cream rises to the top and separates from the water. Simply scoop out the hardened coconut milk from the top of the can (leaving the water), add it to the sweetener. Beat until light and fluffy.
- To bring it all together, crumble the muffins into a bowl, and add the nuts and dried fruits to the mixture. Combine with 2 tablespoons cognac and 1 teaspoon vanilla essence.
- Slowly add in sweetened condensed milk until the mixture takes up the consistency of a crumbly dough. Don’t worry if you don’t use all the sweetened condensed milk, you can keep this stored in the fridge to use in another recipe.
- Shape the mixture into a dome.
- Finish off the prinjolata by coating in coconut whip cream, melted dark chocolate drizzles and chopped fruit and nuts.