Vegan Choc Mousse and Citrus Cream Phyllo Stack

An easy and mouthwatering Vegan Dessert recipe – with Chocolate Mousse, Citrus Coconut Cream layered with Phyllo Pastry discs and finished off with candied pecan nuts.


For the Phyllo Pastry Discs:
5 sheets Medi Deli phyllo pastry
5 tablespoons coconut oil melted
5 teaspoons coconut sugar

For the Vegan Chocolate Mousse:
250 gr avocado about 2 large avos
60 ml almond milk
5 ml vanilla essence
30 ml maple syrup
100 gr dark chocolate melted and cooled
15 ml instant espresso granules mix with a little water to make a paste
pinch salt

Citrus Coconut Cream:
1 can coconut cream chilled overnight
15 ml powdered sugar
1 lemon zest juice retained
100 gr raw pecan nuts
30 ml brown sugar

How To

Phyllo Pastry disks:
Lay each layer of phyllo pastry on a clean surface and dab with coconut oil and a sprinkle of coconut sugar.

Place the 5 layers on top of each other and use a round shape to cut out disks with a sharp knife. I use a dessert bowl to measure my disks. Cut 3 – 4 disks for each serving.

Place the disks on parchment paper and bake for 15 minutes at 160 degrees Celsius, or until they are golden brown.

Carefully remove the phyllo disks from the oven and leave to cool.

Vegan Chocolate Mousse:
In an electric mixer add all the ingredients for the chocolate mousse and beat on high for 2 minutes until smooth.

Transfer the chocolate mousse to a piping bag and refrigerate until use.

Citrus Coconut Cream:
Carefully remove the chilled coconut cream from the fridge, open the can and scoop the thick cream into your chilled mixing bowl. Leave the liquids from the can to use in your morning smoothie.

Beat the coconut cream on medium speed for 2 minutes, then beat on high speed for 3 minutes more until soft peaks forms.

Add the powdered sugar and lemon zest, and mix for another minute on high. Transfer the whipped coconut cream to a mixing bowl and refrigerate until use.

Candied Pecan Nuts:
In a small saucepan, carefully heat the sugar until it melts and forms a dark caramel. Place the nuts in the hot sugar and mix to cover.

Carefully remove the candied nuts and place it on a wooden board to cool. You can crush the nuts in a pestle and mortar or keep them whole.

Layer the phyllo pastry disks with citrus cream and pipe the chocolate mousse on the top. Garnish your plate with candied pecan nuts and more lemon zest.

Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.

Recipe ID 35350

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