Carrot & Coconut Snowglobes
I think snowglobes are so cute and these little Christmas desserts are inspired by them. You can put a big gin&tonic glass over them for an easy wow effect, but if you don't have those I am sure no one will notice. These carrot & coconut snowglobes might look a bit difficult, but trust me, they might be some of the easiest Christmas desserts.
You'll need (for 6 globes)
For the cookies
- 35 grams of butter at room temperature (I used Violife Block unsalted)
- 40 grams of caster sugar
- 75 grams of flour
- 1 tsp of mixed spices (I used Koek & Speculaaskruiden, which has cinnamon, coriander, nutmeg, cloves, ginger and cardamom)
- pinch of baking powder
- pinch of salt
*This makes a few more cookies, but who minds around Christmas?
For the cupcakes
- 70 grams of oil
- 50 grams of applesauce
- 100 grams of brown sugar
- 100 grams of flour
- 20 grams of dessicated coconut
- 70 grams of carrot
- 1 tbsp of mixed spices (I used Koek & Speculaaskruiden, which has cinnamon, coriander, nutmeg, cloves, ginger and cardamom)
For the buttercream
- 75 grams of butter at room temperature (I used Violife Block unsalted)
- 150 grams of powdered sugar
- optional: vanilla paste or orange zest
For assembly
- Dessicated Coconut
Dishes you'll make
- 2x bowl
- 2x spatula
- rolling pin
- cookie cutters (three, gingerbread man, snowman)
- muffin tray (with 6 holes)
- grater
- whisk
- teaspoon
- small bowl
How to make them
- Make the cookiedough by stirring the softened butter and sugar together in a bowl, until they are creamy. Add the spices, a pinch of salt, the baking powder, flour and water and knead it. Fold into some plastic wrap and leave in the fridge for 10 minutes.
- Preheat the oven to 170 C and cover a baking tray with baking paper. Roll out the dough to about the thickness of a euro and use different cookie cutters to cut out shapes. Bake in the oven for about 7-8 minutes, take them out and leave to cool on a cooling rack.
- Now let's make the coconut- carrot cakes. Increase the oven temperature to 180 C and grease a muffintray (with 6 holes). Mix the oil, applesauce and sugar in a bowl. Add the flour, spices, salt and coconut and grate in the carrot. Fold it all together and divide over the holes. Bake for about 25 minutes or until a skewer comes out clean. Leave to cool.
- Make a buttercream by mixing the butter with the icing sugar, be carefull as to not cover yourself and the kitchen in powdered sugar. Add some vanilla or orange zest if you have it.
- Time to assemble! Add the rest of the coconut to a small, shallow bowl. Cut off the tops from the cupcakes. Take a cupcake, turn it upside down and add a teaspoon full of buttercream to the new top. Not dip this in the coconut and roll around a bit to create a dome. Stick in your cookie and you are done!
This dish is part of my three course vegan Christmas Menu: check out the vegan snacking board here and the vegan jackfruit stew here. And stay tuned, because I have added in one last surprise recipe. Follow me on Instagram to be the first to know about it.