Vegan Dominosteine (layered gingerbread cubes) with date filling and almond marzipan

Vegan Dominosteine with a spelt gingerbread base, a date filling and marzipan made from almonds and maple syrup, glazed with cocoa. Christmas snacks, 273 kcal per three pieces.

At a glance

• Serves 12
• Prep time: 50 min
• Cooking time: 12 min
• Total time: 62 min
• Calories: 273 kcal per serving
• Protein: 5 g
• Fat: 13 g
• Carbs: 36 g

Ingredients

• 150g spelt flour
• 130ml maple syrup
• 60ml oat milk
• 75g coconut oil
• 200g dates
• 1 unwaxed orange
• 150g ground almonds
• 1 tsp gingerbread spice
• 0.5 tsp bicarbonate of soda
• 30g cocoa powder
• 1 pinch of salt

Method

You’ll need: oven · stick blender · chopping board · knife · grater

1. Mix the spelt flour, gingerbread spice, bicarbonate of soda and salt. Stir in the oat milk, 1 tbsp melted coconut oil and a third of the maple syrup until you have a smooth dough.
2. Spread the dough on baking paper into a 20 by 20 cm square and bake it in a preheated oven at 180 °C (160 °C fan) for 10 to 12 minutes. Leave the sheet to cool on a wire rack.
3. Grate the orange zest and squeeze out the juice. Blend the dates with the orange juice and orange zest to a thick paste and spread it over the gingerbread sheet.
4. Knead the ground almonds with a third of the maple syrup to make marzipan. Roll it out between baking paper to 20 by 20 cm, lay it on the date layer and chill the sheet for 30 minutes.
5. Cut the sheet into 36 cubes. Melt the remaining coconut oil and stir in the cocoa and the rest of the maple syrup.
6. Dip the cubes in the cocoa glaze, place them on baking paper and leave them to set in the fridge for 20 minutes.

Good to know

Dominosteine are the chocolate truffle among Christmas classics: three layers, one bite. Here dates take the place of the fruit jelly, and you make the marzipan yourself in five minutes.

Swaps

Dates → dried apricots (fruitier). Spelt flour → plain flour. Almonds → hazelnuts (stronger flavour). Maple syrup → honey (then no longer vegan).

Cooking tips

Cut the sheet with a knife that you dip in hot water every now and then, so the layers stay clean. Well-chilled cubes are easier to glaze.

Storage

Keeps for 2 weeks in a tin in the fridge.

Allergens

Contains gluten (spelt) and almonds; free from milk and egg, suitable for children.

Dairy-free recipes