Simple Vegan Dessert Recipes For Everyone
Summer, beach, sun, ice creams, parties, there is no better time than now to celebrate nature and enjoy the beautiful weather. I know where I live it’s about 33 degrees Celsius today and it’s only 8:45 am… and the beach is definitely calling my name. This is the time I love to prepare desserts for the kids
and all the friends that usually hang around the house. So today I would love to share with you some simple vegan dessert recipes that are delicious and supernatural!
The Vegan Blueberry Icecream Cake
An excellent gluten-free alternative to traditional cakes, this cake is made with fruit and nuts, and since you won’t need an oven and neither you will need flour, it could not be any easier to prepare it.
A healthier dessert that is sweet and fresh at the same time bringing the true flavors of summer to your kitchen.
Ingredients (for a medium-size cake):
For the base of the cake you will need:
- 100 grams of roasted hazelnuts
- 10 dates ( they need to be seedless)
- 3 teaspoons cocoa
- Pinch of cinnamon
- 1 or 2 tbsp of vegetable milk of your choice
To prepare the cream we need:
- 200 grams of Cashews (make sure you have soaked them for about 8 hours as they need to be soft)
- ½ lemon zest
- 1 tbsp of lemon juice
- 1 tbsp of Agave Syrup
- 1/3 cup canned coconut milk
- 1 ripe banana
- 200 gr of fresh blueberries
- A mold of approx. 24 cm of diameter
Let’s make the cake (Preparation time: 1 hr 45 min)
As I mentioned before we should put the cashews to soak in a bowl with plenty of water the night before we intend to prepare the cake
When we are ready to do it, we will start by removing the water from the cashews and replace it with a clean water
Next thing we will start crushing the hazelnuts until a fine grain is obtained.
Let’s put the hazelnuts aside and start cutting the dates very finely. If you cut the dates it will be easier to crush them after
We crush them little by little until they transform into a dense and sticky paste.
Next, we mix in a bowl the hazelnuts with the dates, the 3 teaspoons of cocoa powder, a pinch of cinnamon.
We stir well until we get a creamy and well-blended paste, or at least as creamy as possible.
The cake dough should be dense, moldable and slightly sticky. In case it breaks, we can fix it with a little vegetable milk.
Pour the dough into the mold and spread the mixture to the base, making an even and flat surface. You can help yourself with a spoon moistened with water (this will prevent the dough from sticking and you can distribute it more comfortably).
Let’s put the mold on one side
Next, we prepare the cream by mixing in a blender the 200 grams of cashew nuts (previously drained), the zest of half a lemon, a splash of Agave syrup, a splash of very generous lemon juice, 1/3 cup of milk coconut -using the densest part as is a priority – and the banana.
Mix it well until we get a dense but soft mixture. Make sure there are no lumps!
Remove half of the cream and pour it over the mold.
Finally, we add 100 grams of fresh blueberries to the leftover cream and mash until we get, again, a homogeneous cream, but this time with a light bluish tone.
Let’s put also this creamy mixture on the mold again on top of the previous cream and flatten it with the help of a spoon
To finish, we put the cake in the freezer for 1 hour. Then, we remove it and decorate with the leftover blueberries. Serve cold and store in the fridge.
More sweets…more recipes
I don’t know if it will be because I have been raised eating them when I was little or simply because I just love them but cookies have something that I have always loved and I always will. There is something unique for me in dipping a cookie in a cold glass of almond milk, something almost irreplaceable by any other sweet!
Usually, a cookie only needs flour, fat, sugar and in most cases, eggs and it’s not easy nor cheap to find vegan cookies in a supermarket.
So here are my solution to the cookie problem: make my own cookie!
If you love cookies like me, you will also know that eating a cookie might not be on the top ten list of healthier eating habits, but preparing a cookie at home it is a much better and healthier option than the one of buying them directly from the shop.
Making cookies at home is a great choice, and these cookies are simple to do, you can prepare a big bunch in a short time and let’s not even mention how the entire home is gonna smell…..simply delicious.
But enough said about the cookies, let’s start talking about the recipe:
Lemon, cinnamon Chickpea cookies
Yes, you can make cookies with chickpeas and wait to see how tasty they are.
Ingredients (for approx 20 cookies):
- 300 gr of cooked chickpeas.
- 100 gr of oat flakes.
- 1 teaspoon of baking powder
- ½ teaspoon ground cinnamon
- 80 gr of coconut sugar
- 2 tablespoons ground flax
- 50 ml of water
- 40 ml of extra virgin olive oil
- 1 tablespoon of lemon juice
- Zest of half a lemon skin
Preparing the cookies:
Start by mixing the ground flax with the 50 ml of water. Let stand 15 minutes to thicken and become sticky.
Put the chickpeas in a blender and mix it until you get a creamy texture
Place the chickpeas with coconut sugar and oat flakes in a large bowl.
You can use oatmeal in flakes directly or if you prefer cookies with a finer texture, crush them with a coffee grinder.
Add the cinnamon and baking powder to the bowl
Mix all the ingredients in the bowl and start incorporating the wet ingredients.
Finish mixing until everything is well blended and just at the end add the zest of lemon peel and juice.
Lemon juice will react with chemical yeast and help the dough creating softer and fluffy cookies.
Cover the bowl and let it rest in the fridge for at least 30 minutes so that the dough cools and becomes more compact. If you use oatmeal in flakes, let it rest for an hour.
Preheat the oven to 180 ° C.
Place a sheet of baking paper on a tray and form little balls with the palm of your hand or if you prefer, you can use a tablespoon, so they will all be the same size, about 20 grams per cookie.
When you place the dough balls on the tray remember to leave a space between them so that they do not stick.
Flatten the balls with your hand to shape them as a cookie. Try to keep them thick, the cookies will be crispy on the edges but very tender inside. If you prefer them crunchier, make them thinner and let them brown a little more.
Cook at 180 ° C for 25 minutes with heat up and down. If your oven has a fan, you can use it but lower the temperature to 170 ° C and ensure that they do not brown too quickly.
Let them cool completely before serving them or just put them in a jar that can be sealed properly and enjoy them later.
Because it’s summer I like to use the lemon peel but depending on your tastes you can easily replace that for an orange peel, for dark chocolate chips or even some grated ginger.
No Oven Raw almond, coconut, cocoa cookies
Yes, this is another great recipe and the beauty of it is that you don’t need to use the oven so no hot kitchen for this one!
Ingredients (for 25 to 30 cookies depending on the size):
- 130 gr of almond flour.
- 60 gr of grated coconut.
- 25 gr of pure cocoa powder.
- 35 gr of coconut oil.
- 60 gr seedless dates
- 40 ml of vegetable milk of your choice
- A pinch of vanilla essence
Crush the dates with vegetable milk until you get a very fine cream.
Mix the almond flour with grated coconut and cocoa powder in a bowl.
If you want some finer cookies, crush the grated coconut until a kind of coarse flour remains.
When the dry ingredients are well mixed, add the date syrup, coconut oil, and vanilla essence.
Mix again and put them in the fridge covered to make the mix more compact and hard. You will need at least 3 hours.
When the dough has hardened enough place it between two sheets of baking paper and with a large tray, crush it, so that the entire sheet will be the same thickness. You can also use a kitchen roll.
When the dough is half a centimeter thick, take a pasta cutter or a small narrow glass about 3-4 cm in diameter, and cut the cookies.
Place them on a tray and cool again.
When they are firm, you can start eating them or put them in a Tupperware and keep them in the fridge to enjoy on the beach. Keep them cold so they don’t soften.
You can use these cookies to make a sandwich with vegan ice cream just by making the cookie thin enough. You only need to cut them the size that you like, preferably large, and when they are cold and manageable, place an ice cream ball on one of them. Cover it with another and squash it until it reaches the edges. Remove the leftover and smooth the sides.
Although they are not crispy, they are very refreshing, which makes them perfect for summer consumption. In addition, you will not have to turn on the oven, and that is something that is appreciated with the heat.
So, there you have a couple of Vegan Dessert recipes; I hope you enjoyed them and don’t forget to let me know if you like them in case you decide to try them out.