Brandy Snap Bowls with Fresh Strawberry Syrup

Try these Dairy-Free Brandy Snap Bowls! The crispy bowls perfectly hold the luscious dairy- free chantilly cream that’s then topped with a sauce made from ripe strawberries. It’s a heavenly treat for a weekend indulgence.

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Prep time10 min
Ready in20 min
Portions8
DifficultyHard

Ingredients

Brandy Snap Bowls:

5 tablespoons (70g) Country Crock® Plant Butter Sticks with Avocado Oil, cut into tablespoons
5 tablespoons light brown sugar
1/4 cup pure maple syrup
1/2 cup all-purpose flour
1/2 teaspoon ground ginger
Pinch of kosher salt

Fresh Strawberry Sauce:

2 1/2 cups washed cored and quartered strawberries, divided
3/4 cup granulated sugar
1/2 cup + 1 tablespoon water, divided
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 teaspoons cornstarch
1 tablespoon Country Crock® Plant Butter Sticks with Avocado Oil
Pinch kosher salt

Dairy-Free Chantilly Cream:

1 cup Country Crock® Plant Cream, chilled
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

For Serving:

1 tablespoon powdered sugar
fresh mint

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Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper. Set a muffin tin near the oven upside down.
Add Country Crock Plant Butter, brown sugar, and maple syrup to a small saucepan and cook over medium-low heat until the plant butter melts and the brown sugar dissolves completely, about 4-5 minutes. Remove from heat and sift in the flour, ginger, and salt. Stir until completely smooth.
Working quickly, drop ½ tablespoon size dollops of batter onto the prepared baking sheet, about 5 inches apart. You can fit 5-6 per baking sheet, but we recommend starting with just 2 for the first batch to get the baking time perfect as your oven temperature may differ slightly! Bake 7-10 minutes until very thin and bubbly and the centers are golden brown and edges are deep amber brown in color.
Let cool 1½ minutes, then carefully use a thin spatula to lift each warm cookie off the parchment paper and drape it over the muffin tin, creasing the edges down to form a bowl. Let cool for 5 minutes then remove. Set aside until ready to serve. Store uncovered at room temperature for up to 2 days.
Repeat steps 3 & 4 with remaining batter. Note: as it cools, the batter may feel thick and crystalized. Do not worry, it will still bake up just the same in the oven!
Meanwhile, prepare the strawberry sauce. Combine 1½ cups of strawberries, ½ cup water, and sugar in a medium saucepan and bring to a boil over medium heat. Boil for 1- 2 minutes longer. Stir in the lemon juice and vanilla.
Whisk together the remaining tablespoon of water and cornstarch in a small bowl to form a slurry. While stirring, pour the cornstarch slurry into the saucepan. Continue boiling, stirring constantly, for 3-5 minutes, until the sauce has thickened.
Remove from heat and stir in the Country Crock Plant Butter and salt until melted. Transfer to a heat-proof bowl and chill completely (speed this up by placing in the freezer!). Once cool, stir in the remaining cup of fresh strawberries.
When ready to serve, prepare the Chantilly Plant Cream. Whip the chilled Country Crock Plant Cream with powdered sugar and vanilla in a chilled medium mixing bowl until stiff peaks form. Transfer to a piping bag fitted with a large star tip, or use a large freezer bag with the corner cut.
Wait to fill the brandy snap bowls until ready to serve. Pipe Chantilly Plant Cream into the brandy snap bowls then spoon strawberry sauce over the top. Top with fresh mint and dust with powdered sugar. Serve immediately. Enjoy!

*Use chilled Country Crock Plant Cream and chill your bowl and whisks to achieve stiff peaks for the chantilly cream

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