Tender lime and blueberry vegan financiers with coconut makes the perfect dessert or snack to pair with your afternoon tea.
Course Dessert, Snack
Cuisine French
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 10financiers
Ingredients
Wet ingredients
150gsoft silken tofu(½ cup + 1 tablespoon)
130gpowdered sugar(1 cup)
45gmelted margarine(3 tablespoons) + extra for buttering the pan
1teaspoonvanilla extract(4g)
1tablespoonlime juice(15g)
Zest of 2 medium-sized limes
Dry ingredients
80gall-purpose flour(⅔ cup)
100galmond flour(1 cup)
⅛teaspoonfine sea salt
½teaspoonbaking powder
¼teaspoonbaking soda
Other
150gfresh blueberries(1 cup)
50gshredded coconut, sweetened (½ cup)
Instructions
In a large bowl, whisk the tofu and powdered sugar until smooth.
Sift together the dry ingredients to remove any lumps. Add the sifted ingredient all at once into the bowl and mix until smooth.
Stir the melted margarine, vanilla, lime juice and zest into the batter.
Place 10 metallic fluted tartlet pans with removable bottoms on a baking sheet, lightly butter the inside of the pans and preheat your oven to 350°F (180°C).
Divide the batter equally into the tartlet tins (about 2 flush small ice cream scoops of batter per pan) and level the batter using a small offset spatulaé Garnish the top of each financier with blueberries and some shredded coconut.
Bake for 22 to 26 minutes, or until golden brown. Leave the financier in the tartlet pans until they don’t feel warm to the touch before releasing them. Enjoy!