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Ingredients
- 100 g gingerbread vegan, broken in pieces
- 200 g tinned cherries drained, reserving 8 Tbsp juice
- 300 g soy cream for whipping, cold
- 2 sachets whipped cream stabiliser vegan (8 g each)
- 2 tsp vanilla sugar, homemade
- ¾ tsp gingerbread spices
- 4 Tbsp flaked almonds
- ground cinnamon for sprinkling
- Nutrition
- per 1 portion
- Calories
- 322 kcal / 1349 kJ
- Protein
- 6 g
- Fat
- 19 g
- Carbohydrates
- 30 g
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