Tag: dairy free desserts

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Desserts Favourites

Banana Bread

Looking for a great banana bread recipe as those bananas on the counter have seen better days? Follow along with our recipe, Enjoy

Hi Everyone,

Welcome back to the blog!

In this post I will show you how to make THE BEST Banana Bread with a dark chocolate filling – can it get any better?!
The main ingredient is the bananas, so the riper they are, the sweeter they are – the better they are!

INGREDIENTS:
– 4 ripe bananas
– 2 tbsp of milled chia seeds
– 240g (2 cups) of all-purpose flour (Gluten-Free can be used as well!)
– 2 tsp of baking powder
– 1 tsp of baking soda
– 1/2 cup of light brown sugar
– 1/2 tsp of cinnamon (optional)
– pinch of salt
– 1,5 tbsp lemon juice
– 1 tsp of vanilla extract
– 1/3 cup of melted coconut oil
– 1/3 cup of soy milk (or any other plant-based milk)

PREPARATION:
Go ahead and mash the bananas well and then add the chia seed to it and mix well – leave aside and grab another bowl.
Fill the bowl with flour, baking soda & powder, sugar, cinnamon, and a pinch of salt – mix all well together.
Melt some coconut oil on very low heat and then add to the mixture, also add the rest of the liquid ingredients – mix all well together.

Pour the mixture into a cake/bread thin that you previously lined with some parchment paper.
Preheat your oven to 170°C (350°F).

Now, let’s get the chocolate filling ready:
– 75g of dark chocolate
– 4-5 tbsp of vegan butter
– 1/4 cup of sugar

Melt your chocolate, butter & sugar on low heat, once you get a nice liquid substance, take a piping bag, or make one out of parchment paper as I did 🙂
Fill the middle of the banana wanna be bread and then just cover the chocolate with the mixture from the sides (use a spoon).

Optional topping:
– 1 banana for the topping (optional)
– 1/3 cup of chocolate chips
– a handful of crushed walnuts
– sprinkle some light brown sugar on top

Cut the banana just in half or into smaller slices and then put them on top, then sprinkle some chocolate chips. Crush some walnuts in your hands and add them together with some sugar to the topping.

You are ready to bake it – bake for 50-60 minutes at 170°C (350°F).

Enjoy!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Desserts

Strawberry Pie

Want a Strawberry Pie recipe that is super easy to make? You are in the right place, and my suggestion is to make 2 right away! 😉

Hi Everyone,

In this post, I will show you a super-easy way to make a delicious strawberry pie!

The ingredients that you will need for the crust are:
– 350g of flour
– 130g of sugar
– 1 tbsp of baking powder
– 1 lemon zest
– pinch of salt
– 130ml of almond milk
– 100ml of sunflower oil
– 1 tsp of vanilla extract

Place the dry components into a bowl (flour, sugar, baking powder) and also add the zest to it. Whisk it until it all mixes well.
Now add the rest of the ingredients and then knead the dough!
Once done, wrap it up in some cling film and leave it in the fridge for at least 2 hours.

Once you take it out of the fridge, roll out the dough and place it into a baking tray that you have buttered up with some vegan butter – cut off the parts that are sticking out and it’s time to bake it in a preheated oven for 20 minutes on a 180°C (360°F).

Now let’s make the filling to finish it off:
– 300g of strawberries (+ extra 300-400g just to cut up and place on the pie)
– 100g of light brown sugar
– 2 tbsp of agave syrup
– 1 tsp of vanilla extract
– 1,5 tbsp of lemon juice
– 4-5 tbsp of corn starch

Place all ingredients (except the corn starch) into a blender and blend it. Now, place it into a saucepan and cook it on medium heat – once boiling, mix the corn starch with some water and add it to the saucepan. Stir it for a couple of minutes and take it off the hob.

You will just need another 300-400g of strawberries, that you will cut into bigger pieces and mix in some lemon juice so they stay fresh.

Once the pie is baked, let it rest for half an hour to cool down, and then add the strawberries and filling (it should be warm) to it and you are ready to let it cool down fully in the fridge for a couple of hours before you serve it!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Desserts Favourites

Vegan Cheesecake

Hi Everyone,

In this post I am showing you how to make vegan cheesecake, that is topped up with chocolate and there is gonna be a lot of nuts (so that means a great source of protein also).

 

To start off, soak 250g of cashews in water overnight and leave a can of coconut milk in the fridge!

The preparation will be in 3 stages: base, filling, and topping. This requires patience, but it’s sooo worth it 🙂

NOTE: you will need a springform cake tin!

 

Let’s start off with the base, the ingredients that you will need:
– 70g of walnuts
– 70g of brazil nuts
– 50g of desiccated coconut
– 80g of dried dates
– 2 tbsp of cocoa powder

As dried dates are not sticky, soak them in some hot water for a few minutes!

Add the nuts together with the desiccated coconut into your blender and press the button – once you are happy with the result it’s time to add the dried dates (without water) and cocoa powder – blend it once more!

Now, take the springform cake tin and cut out a piece of baking paper to lay it on the bottom of the tin. Take your base mixture and press it firmly on the bottom of the tin – base is done! Leave it in the freezer while you are making the filling.

 

The ingredients needed for the filling:
– 250g of cashews (soaked in water overnight – otherwise it’s gonna be tough for your blender to make a smooth mixture)
– 1 can of coconut milk chilled in the fridge (for this part you will use up 2/3 of the best/fatty part of the milk – the rest will be used for the topping)
– 5 tbsp of maple syrup
– 3 tbsp of agave syrup
– 3 tbsp of lime juice
– 1 tsp of vanilla extract
– 1/2 a cup of coconut oil (liquid)

To start off, make some liquid coconut oil – fill a pan and just melt it on really low heat.

Fill the blender with the cashews, 2/3 can of coconut milk, maple & agave syrup, vanilla extract, and lime juice – blend it very well together (to make it as smooth as possible). Now, go ahead and add the coconut oil and blend it once more – take the mixture and pour it into the springform cake tin and then leave it in the freezer for about 5 hours. For extra color you can add blueberries to it and mix them into the filling

 

The ingredients for the chocolate topping:
– the rest of the coconut milk
– 5 tbsp of brown sugar
– 60g of dark chocolate
– 3 tbsp of vegan butter
– 1 tsp of vanilla extract

Pour the rest of the coconut milk into a saucepan and heat it up. Now, add the brown sugar to it and simmer for about 20 minutes on low heat (whisk occasionally) to get a thicker consistency. Then add the chocolate, butter, and vanilla extract and let it all bind together – now pour it on top of the cake and leave it for another 30 minutes in the freezer.

Leave it for an hour in the fridge before serving – optionally decorate with strawberries.

 

Enjoy!

Vito

For a video tutorial, check the link below: