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Coconut madeleine

Are you craving for something sweet? With this recipe you should treat yourself visually and enjoy one of the most comforting deserts out there!

This madeleine recipe is vegan and delicious! Best part is that you would not feel guilty about having a desert because it has Golden Chlorella in it and you would be getting your protein even at the end of the meal. A perfect harmony with orange coulis, chestnut cream and coconut-chestnut ganache is made with the following steps and ingredients:

Thanks to Chef Benjamin you now will have a desert you won’t forget.

Ingredients madeleine with coconut oil:

  • 50g flour 
  • 30g coconut sugar 
  • 25g almond powder 
  • 1g orange zete 
  • 3g yeast 
  • 25ml melted coconut oil
  • 40ml almond milk 
  • 5g Golden Chlorella 


In a bowl, combine the dry ingredientsAfter mixing the flourchlorellaalmond powder and baking powderadd the milkoil, and a little orange zest. Finally add the sugar and mix until a smooth paste is obtained. 

Pour the dough up to ¾ of their height in silicone molds (without oiling). Leave to rest for 10 minutes, the time to preheat the oven to 180 ° C. Bake for 12-15 minutes. Wait for cooling before unmolding. 

Orange coulis: 

  • 1 orange 
  • 5g coconut sugar 
  • 1 teaspoon of agar-agar 

 Remove the orange peel and cut the orange into small pieces. Save the orange juice. 

Put everything in a small saucepan, add the coconut sugar and cook gently for 20 minutes. Once cooked, mix with the oranges. Return the coulis to a saucepan, add the agar and bring to a boil. Cook for another 2-3 minutes. 

Place in a bowl and let cool. 

Coconut-brown ganache: 

  • 200 g coconut milk 
  • 100 g white chocolate 
  • 1/2 orange zest 
  • 50 g chestnut paste 
  • 2 g agar-agar 

Melt the white chocolate in a double boiler. 

Put the coconut milk in a saucepan with the orange zest and chestnut pasteMelt the chestnut paste in the coconut milk. Once meltedadd the agar and bring to a boil. Cook 2-3 minutes. 

Pour in 3 batches on the melted chocolate. 

Put in the fridge to chill. 

 Chestnut cream: 

  • 100g chestnut paste 
  • 30ml coconut milk 

 Loosen the chestnut paste with the coconut milk. 


Let your imagination run wild to prepare your dessert. Either in the form of a large dessert or a mini version on the plate as in the photo. 

Cut out circles of madeleine biscuit. Spread the orange coulis but do not go to the edge. 

Make dots of coconut ganache on the edges of the cookie and pipe a large dot of chestnut cream in the middle. Zest a little orange on the dessert. 


Golden Chlorella 100g