French Galette des Rois

Traditionally, on January 6th in France, we celebrate the arrival of the Three Wise Men in Bethlehem (Epiphany) by sharing a galette with friends and family. A little charm called "Fève" is hidden inside the cake and if you get it in your slice (without choking on it ;-)), you get to wear a paper crown and be called a King or Queen for the day.

This galette is a puff pastry cake filled with an almond cream usually made with sour cream, sugar and eggs. Today, I want to share my vegan version, more digestible, anti inflammatory and made with natural sugars and no fat. It is delicious, very sweet and light!

INGREDIENTS: (Serves 10)

2 sheets of vegan puff pastry (round, 230 g each) (you can use gluten free, or filo pastry)
15 Medjool dates (or 20 Deglet Nour soaked for an hour in a little boiling water)
1 large mug almond milk
2 tablespoons apple puree
2 large mugs of almond meal (freshly ground in my NutriBullet)
1 teaspoon vanilla
1 teaspoon bitter almond extract (optional)
A little milk and melted coconut oil for the glaze

METHOD:

Preheat your oven to 180°C.
In a high speed blender, mix the dates, milk, apple puree and vanilla extract until a liquidy paste is formed. Transfer to a bowl and add the ground almonds. Stir gently.

Put parchment paper on a baking tray and lay the first puff pastry sheet. Pour the mixture onto it, spread it a little without going too close to the edges (leave about 2cm)
Place your little charm (not right in the middle!!) You can use an almond if you don't have one ;-)

Cover with the second pastry sheet and join the edges nicely, seal with a little almond milk. You can draw something on top if you want, but make sure to not go through the puff pastry with your knife.
Bake for about 20 minutes until golden brown.
As soon as the galette is out of the oven, brush gently with the milk and oil mixture. It will give your galette a nice glaze. Serve warm or cold. Keeps well in the fridge for a few days.