For the bun:
25 gr. fresh yeast,
120 ml. plant based milk ( I used cashew milk)
310 gr. all purposa flour,
1 tsp vegegg,
1 tsp ground cardamom,
100 gr. vegan butter,
8 gr. baking powder
1/2 tsp vanilla extract,
50gr. coconut sugar,
For the filling:
175 gr. almond meal,
5 tbsp maple syrup,
1 tsp vanilla extract,
1 mashed avocado,
300 ml. plant based whipping cream,
3 tsp blue spirulina
1/2 tsp blue spirulina,
1 tbsp confectioners sugar
1. In a saucepan, melt vegan butter and add cashew milk. Heat a little bit, but not too hot.
2. In a large bowl, crumble the fresh yeast and add butter milk mixture , stir until dissolve the yeast.
3. Add sugar, cardamom, vegegg, vanilla exctrat and flour. Using a mixer, blend mixture until well combined.
4. Cover dough with a towel and let it rest until double sized. It takes 35-40 minutes at room temp.
5. Dust work surface with some flour. Place dough onto the flour. Knead well.
6. Divide dough into the 6 or 8 equal pieces.
7. Line a baking sheet into the pan.
8. Shape each pieces into a round ball.
9. Place the balls on the baking sheets. Cover with towel and let it rest again until double sized.
10. Preheat oven to 200 degrees.
11. Brush the tops of balls with 1 tsp vegegg + 1 tbsp water mix. Bake for 10 minutes. Let it cool, set aside.
12. Place whipping cream, avocado and blue spirulina in a food processor, mix on high speed. Then transfer the mixture in a bowl, whisk the cream until peaks form.
13. In a different bowl, mix almond meal, maple syrup and vanilla extract. If you need, add some water until get creamy consistency. ( you can also add some blue spirulina in almond paste to give a shade of blue!)
14. Cut the top of buns.
15. Using a tablespoon, fill the buns with almond paste.
16. Spread the whipping cream on top of the almond paste. Lay the lids.
17. Dust blue spirulina and confectioners sugar over the buns.
18. Serve warm with plant based milk in a bowl or refrigerate for 30 minutes and serve cold!