Hey lovely ladies! Today, once again, we turn to the health and diet. We all know that our body is our temple and we have to take good care of it. However, we all LOVE desserts and that is the hardest thing to give up, especially if you are going vegan. What kind of dessert it would be with no eggs, milk or butter?!
Not to worry, there are surprisingly a lot of dessert ideas for vegans which are so yummy even sworn butter lovers would not resist trying. I, as a prominent sweet-tooth myself, am about to share with you some of those recipes.
LEARN ABOUT THE RAW FOOD MOVEMENT
#1 Vegan Chocolate Cake
Cake: 3 cups all-purpose flour
2/3 cup cocoa powder
2 teaspoons baking soda 3/4 teaspoon salt
2 tablespoons apple cider vinegar
2 cups almond, rice, or soy milk (I used soy)
2/3 cup melted coconut oil
2 teaspoons vanilla extract
1 3/4 cups organic sugar
Filling and Ganache 1 cup pumpkin puree
1/4 cup cocoa powder
1/4 cup maple syrup
3 tablespoons almond or cashew butter
6 ounces bittersweet chocolate, chopped finely
1/2 cup coconut milk
2 tablespoons maple syrup
Preheat your oven to 350° F. Sift together the flour, cocoa, baking soda, and salt. Place these dry ingredients in a large mixing bowl. Add the apple cider vinegar to the milk and beat until it’s frothy. Whisk in the oil, vanilla, and sugar. Add about a third of the wet ingredients to the dry ingredients and mix them together (you can use a spatula, whisk, or a hand mixer on the lowest setting). Add another third, keep mixing for a few moments, and then add the final third. When ingredients are just fully incorporated, stop mixing. Pour the cake batter into two round, 8 or 9-inch springform cake pans that have been greased with coconut oil. Bake for twenty-five minutes, or until a toothpick inserted into the center of the cake is clean. Allow the cakes to cook completely. To make the creamy chocolate filling: Use a food processor to process the pumpkin, cocoa, maple syrup, and almond or cashew butter till smooth. Set aside. To make the ganache: Stir the milk and syrup together in a small saucepan and bring to a gentle boil. Pour this mixture over the chocolate and stir until all of the chocolate is melted. Allow to cool to room temperature. To assemble the cake: remove the cakes from their pans. Place one onto your cake stand and gently shave the rounded top off of it with a sharp knife. Spread the creamy filling over this layer. Gently place the other cake over it. Pour the ganache over the cake. Transfer to a refrigerator to set for an hour. Serve.
SEE ALSO: ADOPTING SUPER FOOD DIET
#2 Coconut Mango Tarts With Figs, Walnuts and Cinnamon
Tart crust:1/2 cup walnuts1 cup dried figs1 teaspoon cinnamon1 teaspoon grated ginger
1 cup coconut flakesFilling:1 or 2 mangoes, peeled sliced in stripsCinnamon and ginger powderCoconut flakes
To make the crusts: pulse coconut and walnuts together in your food processor until they become crumbs. Add the rest of the ingredients and process until it stick together. Press into tart tins lined with coconut oil and put in the fridge to set for about an hour. Take them out of the molds and fill with mango slices, dusting the tops with cinnamon and ginger and sprinkling with coconut. Enjoy!
#3 Jewel Fruit Tart With Caramel Almond Filling
Crust:2 cups walnuts2 cups raisinsFilling (optional but recommended):1/4 cup almond butter1/4 cup melted coconut oil
1/4 cup maple syrup or 1/2 cup date paste
1/2 teaspoon cinnamon
Water, if needed
3 cups frozen berries (or however much you want)
1/2 cup goji berries
To make the crust: pulse the walnuts in your food processor until they become a rough flour. Add the raisins and process until it stick together, forming a rough dough. Press into a tart tin. Put in the fridge and let it set for about 2 hours (this is preferable but not absolutely necessary).
To make the filling: blend all the ingredients until smooth. Spread gently into the bottom of your tart crust and then let it harden in the fridge for 30-60 minutes. Now top the tart off with all the berries, slice and serve!
LEARN ABOUT: THE HEALTHY LIFESTYLE
#4 Banana Bread
Ingredients:1 cup mashed bananas1/2 cup vegetable “shortening”1 cup brown sugar/raw sugar or other sweetener1 t cinnamon and nutmeg mix1/2 t salt1 t baking soda1 1/4 cups flour2 Tb ground flax mixed with 1/4 cup water
YOU SHOULD ALSO READ: WHY WELLNESS IS A MUST
#5 Carrot Cake With Cashew Cream Frosting
2 cups cashews, preferably soaked for a couple hours
1-2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
Water, as needed
2 large carrots, peeled
1 1/2 cups oat flour or buckwheat flour
1 cup dates
1 cup dried pineapple (or more dates)
1/2 cup dried coconut
1/2 teaspoon cinnamon
To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it – mmm. Put in a bowl and set aside.
To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.
Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!
Do you find our suggestions of vegan deserts helpful?
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