A vegan version of polish Easter flat cake Mazurek. This dessert is traditional in my home country - Poland. It is usually prepared during Easter, but some make it also during Christmas time. I created this vegan version of it so anyone in the world can try this iconic polish pastry. It is easy to make and really quick (besides the time needed to bake the base and the time it has to be in the fridge before serving). I highly recommend making it - so yummy!


A symbol that says the recipe is gluten-free


A symbol that says the recipe is soy-free


Makes: 20 -24 servings                 Time: 45 min (15 min prep + 30 min bake)


200 g coconut flour
90 ml maple syrup
180 ml water
40 g (4 Tbsp) arrowroot powder
50 g (3 Tbsp) peanut butter

Peanut butter cream:
150 g peanut butter
30 ml (2 Tbsp) maple syrup
80 ml oat cream

Chocolate layer:
100 g
dark vegan chocolate

yellow nutsedge caramelized crunchies or chopped roasted nuts

Important equipment:
baking tray 20×30 cm (7.87 x 11.81 Inch)


1. Mix all ingredients of the base in the bowl. Place it in the baking tray lined with baking paper and flatten it pressing well with your hands.

2. Bake the base for 30 minutes at 180°C/356°F on conventional settings.

3. When the base is ready, take it out of the oven and set aside so it can cool down.

4. In the bowl mix all the peanut-butter cream ingredients until you get a smooth creamy texture.

5. Spread the peanut layer on the base evenly.

6. Finely grate the chocolate (use the fine, small holes on the grater).

7. Over the double boiler melt 3/4 (75 g) of the chocolate mixing it well. Use a thick bowl so the chocolate does not heat up too much.

8. Take the bowl with the chocolate off the double boiler and place 1/2 (12,5 g) of the rest of the chocolate and help it with melting by steering vigorously.

9. Add the second part of the leftover chocolate (12,5 g)and repeat the mixing and melting.

10. Pour the chocolate over the peanut layer and place Mazurek in the fridge for the chocolate to harden (1-2 h).

11. Cut into smaller pieces and serve with some chopped nuts or yellow nutsedge caramelized crunchies. Store in the fridge.

Notes and tips:

1. Maple syrup – I know it is a lot of maple syrup, but I wanted to avoid adding extra oil and I am not a fan of normal white sugar. You can reduce the amount of the maple syrup and add more peanut butter or 1-2 vegan egg replacement.
2. Peanut butter cream – you can use oat cream or any other vegan cream. Plant-based milk will work too, but as it’s less thick, keep adding it gradually to make sure the consistency is still ok.
3. Melting the chocolate – the whole weird process with making chocolate like this is to keep it in temper – that means if made properly the chocolate will have this snap to it, will remain nice and glossy. When chocolate is melted at very high temperature it will then be somehow chewy and will be melting very fast when touched. This is the easiest way I found to keep the chocolate in temper with little effort (comparing to all the other methods). You can of course just melt it normally, but the egg nests will not be so nice.




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