Yummy vegan treats and desserts to try this Saturday

Many people around the world say their lives and health have improved drastically since moving to a vegan diet and lifestyle.

It’s sometimes hard to imagine yourself going vegan when you think about letting go of all the goodies and treats which you often crave and indulge in, but what many people do not know is that there are thousands of plant-based desserts which taste just as delicious, and are super simple to make.

Give vegan foods a chance and try out these tasty and mouthwatering plant-based and vegan desserts which you and the family will be sure to love.

Vegan chocolate cake

Ingredients

• 3 cups of all-purpose flour
• 2⁄3 cup of unsweetened cocoa powder
• 2 teaspoons of baking soda
• 3⁄4 teaspoon of salt
• 2 cups of unsweetened nondairy milk, homemade or store-bought
• 2 tablespoons of apple cider vinegar
• 1 3⁄4 cups of sugar
• 2⁄3 cup of melted refined coconut oil
• 2 teaspoons of vanilla extract

For the filling

• 1 cup of pumpkin puree
• 1⁄4 cup of unsweetened cocoa powder
• 1⁄4 cup of maple syrup
• 3 tablespoons of almond butter or cashew butter

For the ganache

• 170g of bittersweet chocolate, finely chopped
• 1⁄2 cup of coconut milk
• 2 tablespoons of maple syrup

Instructions

1. Preheat the oven to 175°C. Coat two 20 or 23cm round springform pans with melted coconut oil.
2. To make the cake, put the flour, cocoa, baking soda, and salt in a large bowl and whisk to combine.
3. In a medium bowl, vigorously whisk together the nondairy milk and vinegar until frothy. Whisk in the sugar, oil, and vanilla. Add about one-third of the mixture to the flour mixture and stir with a spatula or whisk, or use an electric mixer on the lowest setting. Repeat, adding the remaining liquid in two more additions, mixing just until incorporated after the final addition. Pour the batter into the prepared pans.
4. Bake for about 25 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven but leave the cakes in their pans and let cool completely.
5. To make the filling, process all the ingredients in a food processor.
6. To make the ganache, put the chocolate in a medium heatproof bowl. Combine the coconut milk and maple syrup in a small saucepan over medium-low heat. Cook, stirring occasionally, until just simmering. Pour over the chocolate and stir until melted. Let cool to room temperature.
7. To assemble the cake, remove the layers from their pans. Place one, top side up, on a serving platter and gently shave off the rounded top with a sharp knife. Spread all of the filling over the top. Place the other cake layer atop the filling. Pour the ganache evenly over the top and let it drizzle down the sides. Refrigerate for at least 1 hour before serving.
8. Leftovers will keep in a covered container in the fridge for up to 4 days.

this recipe was found on acouplecooks.com

Quick vegan raspberry crumble

Ingredients

• 1 cup of mixed frozen or fresh berries
• 1 teaspoon of vanilla extract
• ½ cup of macadamias, roughly chopped
• ½ cup of shredded coconut
• 3 tablespoon of coconut oil
• 2 tablespoon of maple syrup
• 1 teaspoon of vanilla extract
• 1 teaspoon of ground cinnamon

ALSO READ: Saturday tasty treat: Nigella’s madeira cake

Instructions

1. Preheat the oven to 180°C.
2. In a small saucepan over medium heat, heat berries and vanilla until frozen berries break down.
3. Pour berry mixture into 2 small ramekins.
4. Prepare the crumble in a separate bowl by combining macadamias, coconut, vanilla, cinnamon, coconut oil and maple syrup.
5. Pour the crumble filling evenly over the fruit. Bake in the oven for 20-30 minutes until the fruit juices are bubbling around the edges and the crumble is firm and browned.

This recipe was found on foodmatters.com

Vegan pistachio dark chocolate nice cream

Ingredients

• 1 cup of pistachios nuts
• 4 cups of water, divided
• 1⁄4 cup of agave syrup
• 1 teaspoon of vanilla extract
• ½ cup of dark chocolate, chopped into chunks
• ½ cup of pistachios nuts, coarsely chopped

Instructions

1. Place the ice cream machine bowl in the freezer (according to the manufacturer’s directions) at least 24 hours prior to making the nice cream.
2. Add pistachios and 2 cups water to a medium bowl or jar. Cover with lid and refrigerate overnight or for at least 8 hours.
3. Rinse and drain soaked pistachios in a colander, removing any pistachio skins on the surface of softened pistachios by rubbing and peeling with your fingers.
4. Transfer pistachios to the container of a high-power blender with the remaining 2 cups fresh water along with the agave syrup and vanilla. Process until well blended and creamy, about 3 minutes.
5. Pour the pistachio milk through a fine-mesh strainer into a bowl. Cover and transfer to the refrigerator. Chill until mixture is completely cold, about 2 hours.
6. Freeze mixture in ice cream machine according to manufacturer’s directions. Stir in dark chocolate chunks and ½ cup coarsely chopped pistachios and transfer to a shallow container or loaf pan. Freeze until firm, about 1-3 hours.

This recipe was found on eatthis.com

Vegan blueberry cheesecake bars

Ingredients

• 370g of raw cashews, soaked overnight in cold water
• 1 cup of coconut oil
• ½ cup of maple syrup
• 1 teaspoon of vanilla extract
• 500g of blueberries
• Edible violet petals (optional), to serve

Coconut base

• 3 cups of shredded coconut, toasted
• 1 cup of almond meal
• ½ cup of coconut oil, softened
• ½ cup of maple syrup
• ½ teaspoon of ground cinnamon

Instructions

1. Grease and line the base and sides of a 12cm x 27cm x 6cm-deep loaf pan with baking paper, leaving some overhanging.
2. Place all the coconut base ingredients in a food processor and whiz to combine. Press into the base of the prepared pan, using the back of a spoon to smooth the surface. Chill until needed.
3. Wipe out food processor and add the cashews. Whiz for 2-3 minutes until a smooth paste forms.
4. Add coconut oil, maple syrup and vanilla, and whiz until well combined. Add three-quarters of the blueberries and whiz until well combined.
5. Pour mixture over the coconut base and smooth the surface, then press remaining berries into the top. Chill overnight.
6. Remove slice from fridge and slice into bars. Press violet petals, if using, into the tops of the slices to serve.

This recipe was found on delicious.com.au