Tag: vegan desserts

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Desserts

Vegan Scones

Are you a fan of fruit scones? Try out this vegan scone recipe with lovely homemade coconut cream!

Hi Everyone,

In this post I will show you how to make Vegan Fruit Scones and as cream is a MUST – I will aslo show you how to make lovely coconut cream.

INGREDIENTS:
– 500g of strong flour (no raising agents)
– 100g of vegan casted sugar
– 2 tbsp of baking powder
– 1/2 tsp of baking soda
– a pinch of salt
– 100g of butter (leave it on room temperature 30 minutes before using it)
– 150ml of plant-based milk (we used soy milk)
– 1 tsp of vanilla extract
– 30g of raisins
– 30g of cranberries

PREPARATION:
To start off, grab a bowl and sift 500g of flour into it, followed by the casted sugar – also add baking powder, baking soda & a pinch of salt to the dry mix and than give it a whisk.
Cut the butter into smaller pieces and add them to the dry mix – now go ahead and mix it in with your hands, you should get a crumbly texture.
Now you can mix in the raisins & cranberries and after that add the liquid ingredients and make a dough – cover the bowl and place it in the fridge for 30 minutes.
Once taken out of the fridge, place the dough onto a flat surface with some flour sprinkled on the surface.
Before rolling the dough out, sprinkle some flour also on top – roll out so you get a 1-1,5 inch thick dough.
Take your molds to cut out the scones, or just cut it up with a knife, it’s really up to you 🙂

Before placing the scones into a preheated oven on a 180°C (360°F) for 20-25 minutes, brush the top of the scones with some plant based milk!

For the coconut cream you will need the following ingredients:
– 1 can of full fat coconut cream
– 2 tbsp of fruit syrup (you can use casted sugar also)
– 1 tsp of vanilla extract

In the meantime, get your can of coconut milk and scoop out the fatty part (try to avoid the water) – place it into a bowl or your food processor and whisk it for 30 seconds while adding the fruit syrup and vanilla extract to it – place it in the fridge for at least 30 minutes.

You are ready to serve it! Hope you didn’t forget the Jam & Marmelade!

Enjoy,

Vito

For a video tutorial, check the link below:

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Blueberry Muffins

Want a super quick and easy Blueberry Muffin recipe? Check out our new recipe, gather all the ingredients, and make it for yourself!

Hi Everyone,

We have a super easy recipe for you today – Vegan Blueberry muffins!!

It will take you about 40 minutes to prepare 12 muffins.

INGREDIENTS:

– 300g plain flour (I use pure flour – no raising agents)
– 2 tbsp of baking powder
– 1,5 tsp of baking soda
– 3/4 cup of sugar (we used light brown)
– pinch of salt
– 1 cup of plant-based milk (we used oat)
– 1/3 cup of melted coconut oil
– 1 tsp of vanilla extract
– 1 tbsp of lemon juice
– 1-1,5 cup of blueberries (we used 1 cup of frozen )

PREPARATION:

Preheat your oven on a 170°C (350°F)

Go ahead and put all the dry ingredients into a bowl and give it a whisk. Once done, put the rest of the ingredients (besides the blueberries) – gently mix the mixture. For the last step throw the blueberries into the mix and get your muffin tray ready: brush with some butter or just do it the simple way with some muffin cases.

Fill the cases up and bake for 25-30 minutes!

Enjoy,

Vito

For a video tutorial, check the link below:

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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:

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Orange Cake

Craving for a mild but jet a dessert that will knock you off your feet!? It’s easy, check out our new recipe and make it yourself!

Hi Everyone,

I am so excited to share this vegan orange cake recipe, that is sooo delicious!

We will start off with the wet mix and you will need the following ingredients for that:
– 3 oranges (2 orange zests & 3/4 cup of orange juice)
– 1/2 cup of desiccated coconut
– 1/2 cup of soy milk
– 1 tbsp of lemon juice
– 80ml of olive oil
– 2 tbsp of agave syrup
– 1 tsp of vanilla extract

Get all your ingredients into a food processor and blend for 30 seconds, so the desiccated coconut gets nicely blended in.

For your dry components you will need the following ingredients:
– 2 cups of regular flour (optional 2 extra tablespoons can be added)
– 1,5 tbsp of baking powder
– 1 tbsp of baking soda
– 10 tbsp of light brown sugar

Sift the flour and add the rest of the ingredients into a bowl and whisk it so it mixes all evenly. now you can add the dry component and mix it together, but be careful, don’t overmix it as your cake won’t bake properly.

Preheat the oven to 180°C (360°F) and put the cake on the middle rack and bake it for 25 minutes.

In the meantime, you can make the glazing, and you will only need:
– 1/2 cup of orange juice
– 8 tbsp of sugar
– 1,5 tbsp of corn starch
– 1/2 tsp of vanilla extract

Put the orange juice and sugar into a saucepan and cook it on medium heat. Boil it for 5 minutes and then add 2 tbsp of water to the corn starch, mix it and then add to the saucepan. Cook it for another 5 minutes and let it cool down a bit.

Once your cake is done let it cool down and then you are ready to pour the glazing over the cake!

You can optionally serve it with some caramelized mandarines, just cut 6 of them in half and place them in a baking tray – put some sugar on top – and bake it in the oven for 25 minutes at 180°C (360°F).

You are ready to serve it, Enjoy!!

Vito

For a video tutorial, check the link below:

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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:

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Cookies

Do you sometimes eat cookies but wish they were healthy? They exist! Follow this recipe and treat yourself with these vegan cookies.

Hi Everyone,

I have seen that a lot of people are seeking for high protein snacks, so I took a few days to make something special – I made High Protein Cookies that are also Gluten-Free and don’t contain any oil (except if you like to bake them with some vegan butter like me)!
You can eat these at any time of the day, starting from breakfast, as a quick snack through the day, or as a great high protein snack after a good workout!

INGREDIENTS:
– 80g of coconut flour
– 80g of oats
– 30g of pea protein
– 50g of peanut butter
– 30g of maca powder (optional – gives a toffee taste and is a great source of iron)
– 1 tsp of baking powder
– 1 tsp of xanthan gum
– 2 tbsp of milled chia seeds
– 50g of Brazil nuts + 50g of walnuts (or any 100g of nuts 🙂
– 3 medium-sized bananas
– 4 tbsp of maple syrup
– 1 cup of soy milk (or any other plant-based milk)

And if you want to flavor your cookies (50:50) you will need 80g of vegan chocolate chips and 60g of dried cranberries.

PREPARATION:

Let’s start this recipe with fine blending the nut and then placing them into a bowl.
You can now add the rest of the dry ingredients: coconut flour, pea protein, maca powder, baking powder, xanthan gum, milled chia seeds (except oats!) – mix it all well together!

Peel the bananas and place them in your blender together with the peanut butter, soy milk, and maple syrup – give it a good blend!
Now you can add the liquid to the dry mixture and mix it all together and then once done add the oats to it and do the same again 🙂

Divide the mixture into half and flavor them up – one with chocolate and the other one with cranberries!

To easier spread it out to take out cookie shapes, place it on some baking paper and place the paper ends to spread it out (you can see the video for a better explanation!).

In case you want to make the cookies oil-free, just place them on some baking paper and you are ready to ‘throw’ them into the oven! If you want to bake them with some butter – first spread some butter on the baking tray and then also brush the cookies with some 🙂

Preheat the oven on a 160°C (320°F) and bake them around 10 minutes.

You are ready to serve it, Enjoy!!

Vito

For a video tutorial, check the link below:

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Vegan Pancakes

The best way how to make fluffy eggless/vegan pancakes with a homemade fruit compote. A great healthy breakfast idea with aquafaba.

Today we have fluffy vegan pancakes on the menu and instead of eggs, we will use a can of chickpeas (it’s the liquid called AQUAFABA that works as a great binding agent).
It will take around 25 minutes for this recipe and you should be able to make around 15 pancakes (3-4 servings)
Among the pancakes recipe, I will also show you how to make a nice mix berry compote that will accompany them 🙂

P.S. – don’t forget the maple sirup :O

INGREDIENTS:
– 1 can of chickpeas (approx. 200ml of Aquafaba)
– 200 ml soya milk
– 3 tbsp brown sugar (you can use regular as well, I just like a toffee taste to it)
– 1 lemon (for some lemon zest) and the rest for compote
– 1.5 cup of regular flour
– 1 tsp salt
– 1 tsp baking soda
– 5 tbsp sunflower oil
– vanilla extract (4 – 5 drops)

The ingredients for the compote:
– strawberries
– blueberries
– raspberries
– 3 tbsp brown sugar
– 1,5 tsp lemon juice

PREPARATION:

Our first step is to separate the liquid that we need from the chickpeas and put it in a bowl where you will mix everything together.
–> Also for those days when you just use chickpeas for something, it is safe to put the liquid in a plastic container and to freeze it for another time.
We will now add the following: soya milk, brown sugar, salt, baking soda, sunflower oil, vanilla extract, and a bit of lemon zest to the bowl.
And the next thing is to slowly start adding the flour to the bowl while mixing it.
Once you are done with this, you have 2 options: start baking the pancakes (it would be handy if you have a helping hand) or put the mix in the fridge while you are making the compote.

For the compote it will take you 10 minutes to prepare it – you will have to cut the strawberries and blueberries and add them to a saucepan together with the raspberries (leave some aside just to add them at the end for crispiness).
Put the saucepan on the stove on medium heat and give it some time to heat up.
Once heated up add the sugar and give it another few minutes so it all becomes nice and thick.
You can then take it from the stove and add the remaining fruits to it.
Squeeze out some lemon juice and add it to the compote – in case you have some leftovers this is a great preservative.

Now, it’s time to serve them and eat!

Enjoy!!

 

For the video tutorial, check the link below: