Chocolate, hazelnut and strawberry crown

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For the kringle:

  • 1/2 cup refined coconut oil (8 oz butter in ointment consistency)
  • 2/3 cup brown sugar (7 oz)
  • 1 cup wheat flour (7 oz)
  • 2 tbsp cocoa powder (1.5 oz)
  • 1 tbsp vanilla extract

For the dough:

  • 2 cups almond milk
  • 10 tbsp sugar
  • 4 tbsp refined coconut oil or margarine
  • 6 tbsp vegan powdered egg
  • 1 cup cold water
  • 1 cup aquafaba
  • 2 cups flour
  • 8 tsp baking powder
  • 1/2 tsp xanthan gum
  • 2 tsp apple cider vinegar
  • A pinch of salt

For the filling:

  • 1 lb 4 oz refrigerated non-dairy whipping cream
  • 3.5 oz European hazelnuts
  • 2 oz chocolate (62%)
  • 3 tbsp plant-based milk
  • 2 tbsp palm syrup


For the kringle:

Mix all the ingredients using a soft mixer. Once combined, put the batter between two pieces of baking paper and extend it until it is 1-2 mm thick. Chill in the fridge with the paper for at least one hour.

Preheat the oven to 360°F.

Mix the milk, coconut oil, a pinch of salt and sugar, and once combined, add the flour and xanthan gum.

Combine the vegan egg with cold water in a bowl, beating with a whisker, until soft. Add the apple cider vinegar and baking powder to the mixture, and mix. Lastly, add the aquafaba to the previous mixture and put in a greased and floured baking pan with the shape of a crown.

Extend the hazelnut kringle and cut in the shape of a crown, place over the dough, and bake for 10 minutes, then lower the temperature to 360°F, and bake for 30 more minutes. Insert a skewer stick and check if it comes out clean to make sure it is well cooked.

For the filling:

Grind the hazelnuts for around 15 minutes until obtaining a paste. It is recommended to do it at time intervals so the appliance’s motor doesn’t overheat. Melt the chocolate in a bain-marie and add it to the hazelnut paste together with the milk and palm syrup. Once everything is blended and has a smooth paste consistency, set aside.

Beat the cream to stiff peaks and add the hazelnut paste, stir with a spatula in folding motion until smooth.

Cut the crown horizontally, fill with cream and sliced strawberries before covering with the upper portion.