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Chocolate Peach Galette with Almond Cream Filling

Decadent dark chocolate 5-ingredient galette dough, rich almond cream filling, and vibrant, yellow peaches. You only need a couple of minutes with a food processor and 20 minutes in the oven.
Course Dessert
Cuisine French
Keyword Almond cream, Chocolate galette, Peach Galette
Prep Time 10 minutes
Cook Time 20 minutes
Chill 20 minutes
Total Time 30 minutes
Servings 1 galette
Calories 350kcal
Author My Pure Plants

Ingredients

Chocolate Galette Dough

Almond Cream Filling

Topping

Instructions

Almond Cream Filling

Chocolate Galette Dough

  • Pre-heat oven to 180 degrees (350 Fahrenheit). 
  • Add oat flour, cocoa powder, tapioca starch, coconut sugar, dairy-free butter and psyllium husk in a food processor and mix them thoroughly. 
  • Chill in the fridge for 20 minutes.
  • Take a parchment paper and roll the dough out as thin as you can (definitely less than 0.5 inch). It doesn't matter if the edges are rough or it is not a perfect circle.
  • Spread the almond cream evenly leaving approx. 2 inches empty at the sides. 
  • Peel and slice the fresh peaches and cover the almond cream with peach slices. 
  • As the last step gently fold the empty part of the galette dough right onto the peaches. If you get a hole, don't worry, just pat it a little.
  • Bake in the oven for approx 20 minutes. Sprinkle with almond slices or chocolate chips or caramel sauce or agave/maple syrup or anything else you fancy. 

Video

Notes

TOP TIPS

  • Make sure you use cold butter and not room temperature.
  • To prepare psyllium husk you should add 1 Tbsp husk and 3 Tbsp water in a small bowl. It needs only a minute to form an egg-like gelee so make it last and add to the dough quickly before it gets too stiff.
  • Use a silicone / non-stick parchment paper like this one. If you don't have one, sprinkle it with a little bit of oat flour before rolling.
  • If the dough sticks to your rolling pin, use a cling foil or another silicone / non-stick parchment paper on top.
  • You can leave the dough in the fridge overnight and roll out the next day. No problem.

SUBSTITUTIONS

  • Psyllium husk can be substituted for flax egg or ground chia egg.
  • Coconut sugar can be substituted for any dry sugar like cane sugar. Liquid sugar like maple syrup will make the dough too wet to roll out, so might need to add more oat flour to get to the same consistency.
  • You can use almond flour instead of ground almond, but you will get a smoother, almond paste-like texture.
  • You can use any other nuts instead of almond, like walnut, pecan, hazelnut, peanut etc. All will give you a slightly different flavor though.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 40g | Protein: 5.4g | Fat: 21g | Saturated Fat: 3.5g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 7.5g | Trans Fat: 2.5g | Sodium: 119mg | Potassium: 175mg | Fiber: 4.6g | Sugar: 22.4g | Vitamin A: 1500IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 1.4mg