VEGAN DESSERT RECIPES
You may ask – “vegan desserts – the abstain from artificial colouring and animal products, do they taste good?” Our answer is – they certainly do! They are as good as non-vegan desserts. If you are considering to try out, then we highly recommend you to take a look at some of these recipes for vegan desserts and vegan gluten free desserts 🙂 These desserts for vegans and non-vegans included, will change one’s perception of the value of desserts.
List and Recipes of Vegan Desserts
11/4 cups wheat/all-purpose flour
Two tablespoons granulated sugar
One tablespoon wheat bran
One teaspoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/3 cup of melted vegan butter or coconut oil
One tablespoon maple syrup
Two packets of silken extra-firm tofu (do not replace with not smooth texture)
One tablespoon vanilla extract
One tablespoon lemon juice
1 cup apple juice
2/3 granulated sugar
One tablespoon agar flakes
1. Preheat oven to approximately 177ºC.
2. Pour and mix these ingredients (flour, sugar, bran, cocoa and cinnamon) in a medium bowl until they are fully integrated. Add in vegan butter or else maple syrup till combined. Press it firmly into a 7- inch pan.
3. Bake it for 15-20 minutes until it reaches crisp golden and begins to crack at the top, let it completely sim afterwards.
1. Pour apple juice, sugar and agar into a medium saucepan and let them reach boiling point and minimise to medium heat afterwards and cook, stirring a few times, for around 5 minutes and or agar flakes dissipate. Keep it warm after.
2. Purée tofu until it is smooth wholesomely in a food processor for about a minute. Then, include the apple juice mixture, lemon juice and vanilla into the processor. Purée until it completely integrates and slowly, add the Puréed mixture into the done crust. Refrigerate the apple pie for at least 8 hours.
3. Cut the apple piece with a sharp- edged knife and garnish the piece with your favourite toppings and serve it while it’s cold.
A glass of ice
1/2 cups of coconut milk
A cup of fresh or canned granular peach (you can also use other fruits such as pineapple pieces, mango, lychee, etc.)
Ice cream of your choice
Use the mixer to prepare the ice as snow-like sand into the bowl, then add the coconut milk evenly on top of the shaved ice. Add toppings such as fruits and ice cream.
Mango Sago Dessert
Two large mangoes cut into granular
3/4 cups of sago dew
1 cup half of mango juice
Half cup of coconut milk
Three tablespoons of sugar
One tablespoon corn starch
- Expose the sago in cold water and soak for about 30-45 minutes, so as to allow full expansion of Simi Lu.
- Boil the approximate 3 litres of water in the pot, add the prepared sago and raise the fire to low heat.
- Cook the Simi Lu while continuously stirring for about 10 minutes. It is good when sago dew is transparent. With the appropriate mesh, the colander will expose the sago to cold water, then drain and place aside.
- Boil a cup of water, then switch off the fire and pour the boiled water into the granulated sugar. Stir the sugar to let it melt into sugar water.
- Whisk the cornstarch and one tablespoon of ice water evenly, add sugar until you stir evenly till smooth and let it simmer for 15 minutes.
- After 15 minutes, the syrup cools, and then the mango juice, coconut and mango fruit are added and allowed to mix thoroughly. Then include the prepared sago dew, stir and mix well. If the syrup is too thick after mixing, add the right amount of water or mango juice to reconcile.
- Cover the lid into the refrigerator so that the dessert is completely iced and it will taste good.
2 cups of berry mix (strawberry, blackberry, etc.)
1 frozen banana (preferably fresh)
2 tablespoons of powder (berry)
1 cup water or non-dairy milk
Optional for protein (a serving of protein powder or nuts)
A combination of berries
flakes of preference
Place all of the ingredients in the blender and until runny. If need be, add an extra amount of water.
Place them in a serving bowl and with toppings of your choice.
Strawberry Cheese Cream Tart
1. flour sieve, add salt, almond powder, virgin coconut oil rubbing into the bread chaff state; join the agave syrup mix well twist together.
2. Apply some oil onto fingers to facilitate stripping, press the tart skin into the bottom of the tart and the edge, with your fingers in compaction.
3. Tart skin into the refrigerator for about 20 minutes, oven preheat to 180 degrees.
4. Tart skin from the fridge and put into the oven to 180 degrees to bake for 10-15 minutes
5. Remove the tart skin, let it be cool after the mould release, spare.
1. Wash the strawberries and drain the water.
2. Use a whisk to beat the homemade cheese cream evenly.
3. Add oat milk twice to smooth, add sucrose/sugar and vanilla essential oil and whisk until it becomes fluffy and even.
4. put strawberries on top of the finished tart.
5. enjoy it when cooled