Foamy Chestnut Squares

Mix the dry ingredients for the sponge base, then add the Vegan crema, vanilla extract, and sweetener. Bake in a preheated oven at 200°C for 25 minutes until done.

Meanwhile, start whipping the plant-based cream with the flavorings. Fold half of it into the thawed chestnut purée and mix well. Whip the remaining half into a stiff foam. Next, cook the free-from pudding powder with the plant-based drink until thick, sweetening it to taste. Let it cool, then fold it into the chestnut mixture.

Once the sponge has cooled, line the baking mold with cling film so the cake can be easily sliced later. Place the cocoa base into the mold, spread the chestnut cream on top, and finish with the stiff plant-based whipped cream. Grate sugar-free chocolate shavings over the top.

Let it set in the refrigerator; once firm, it can be easily lifted out of the mold and sliced.