For the vegan Krampus, mix the ingredients in a bowl and knead into a dough. Let rise for 1 hour. Divide the dough into 6 parts. Divide each part again. One part should weigh about 30 g, the second part about 120 g.
Make a “snake” from the larger part, about 45 cm long and about 2 cm in diameter. Divide this snake into two parts, take the snake and put it on top of each other three times in the middle. At the bottom, the thicker ends stand as legs in a V shape and at the top, the thinner ends stand as arms.
Knead an egg-shaped part from the smaller part of the dough, cut in the middle at the top, about 1/4 of the head for the Krampuss’s horns and place the head between the arms on the torso.
With the head, make sure it is slightly elongated, otherwise the Krampus will look like a kitten. Reshape the horns a bit and press two raisins deep into the dough as eyes.
Finish shaping all Krampus and let rise for 10 minutes. Place on the baking sheet and bake at 200 ¨C for 20 minutes.