Mini Black Sesame Mont Blanc -vegan-

Halloween is coming soon.
I always make desserts using pumpkin. I need something black.

Black sesame is my favorite flavor when I make desserts. Black sesame cream is very useful for this season. We can eat with sponge cake, pan cakes, anything matches with this cream.
I have one more thing I want to tell.
Edible gold leaf is also useful. This makes desserts definitely gorgeous. I promise.


 




**Mini Black Sesame Mont Blanc recipe**

For 12 mini muffin tins

<crust>
30g almond flour
30g coconut flour
30g maple syrup
20g oats
1 tbsp black sesame paste

1. Blend all ingredients in a bowl or mix them in a blender.
2. Place the dough in the fridge for an hour.
3. Spread over the dough and cut round shape for mini muffin tin size. Place the dough into the bottom and sides of mini muffin tins.
4. Bake the crust in the oven at 170°C for 15 minutes.
5. Cool the crust down completely.

<black sesame cream>
450g sweet potato(peeled)
50g cane sugar
20g maple syrup
40g black sesame paste
100mL soy milk
200mL soy cream

1. Steam sweet potato until soft completely and make it puree with either use strainer or blender. Make it sure it is very smooth without chunk because puree has chunks, it could get stuck in piping bag when decorating.
2. Combine cane sugar in sweet potato puree while it is warm.
3. Add soy cream, soy milk, maple syrup and black sesame paste into the mixture. Blend them thoroughly until it gets gray color evenly.
4. Keep small amount of this puree because we use it for filling for Mont Blanc.
5. Put black sesame cream into piping bag with Mont Blanc nozzle.

<filling>
small amount of black sesame cream
100g soy cream
10g sugar

1. Whip soy cream and sugar.

<decoration>
1. Put small amount of black sesame cream into the bottom of crust base.
2. Pipe whipped cream on black sesame as make a swirl.
3. Pipe black sesame cream on whipped cream as make a swirl without stop.