Vegan desserts?!
Vegan desserts?
I'd really like recipes for your favorite vegan desserts!
Answers:
chocolate ice cream
2 cups of soft or silken tofu
1 cup soy milk
1/2 cup olive oil
1/2 - 1 cup dry sweetener
1/4 cup cocoa powder
1 tablespoon vanilla extract
1/8 teaspoon salt
Instructions In a blender or food processor, blend all ingredients until very smooth and creamy. Place in sealable container and freeze. Remove from freezer and defrost for 20 - 40 minutes. Place back in food processor and blend again; you may need a touch more soy milk to help it along. Spoon back into container (at this point you can add chocolate chips or crumbled cookies if you like). Serve immediately or refreeze. Remove from freezer 15 mins before serving.
Christmas truffles
175g digestive biscuit crumbs (or other vegan biscuits)
50g chopped raisins
50g roasted hazelnuts, chopped
50g ground almonds
75g blackcurrant jam
1 orange, zest only, very finely chopped
dark rum or brandy
150g plain chocolate (vegan)
White marzipan, angelica and glace cherries
Instructions 1. Mix the biscuit crumbs, raisins, nuts, jam and orange zest together in a bowl. Add sufficient rum or brandy to make a fairly stiff mixture.
2. Form the mixture into walnut sized balls.
3. Melt the chocolate in a bowl over a pan of hot water. Coat each truffle individually and rest on a foil covered board until set.
Decorate the top of each truffle by taking small pieces of white marzipan and rolling it out into an uneven shape, then press onto the top of each truffle to resemble icing. Add bits of glace cherry to resemble berries and angelica to represent holly.
Choc Mud Cake
125g (4 ounces) soft vegan margarine
1 cup castor sugar (or you can use a sugar alternative if preferred)
1 teaspoon (5ml) vanilla essence
1/2 cup cocoa
1/2 cup hot water
2 teaspoons (10ml) fresh lemon juice
1 cup soya milk
1 3/4 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Instructions 1. Cream margarine, sugar and vanilla until light and fluffy. Blend the cocoa in the hot water and gradually add to the marg/sugar mixture.
2. add the lemon juice to the milk to sour it.
3. Sift the flour, baking powder, bicarbonate of soda and add it to the creamed mixture alternately with the soured milk. Mix thoroughly.
4. spoon the cake mixture into greased and floured 8" cake pan and bake in a moderate oven (180 deg. C) for 30-40 minutes or until the top springs back when lightly pressed.
5. Allow the cake to cool in the tin for 10 minutes. Turn out and allow to cool before icing.
6. Ice with your favourite icing. I like plain white icing sugar/water and sprinkled with coconut. It′s not neccessary but if you can wait, the cake matures and cuts better the second day.
Raspberry & white chocolate cheesecake Recipe
Melted Nuttlex, to grease
1 x 250g packet vegan sweet biscuits (Arnott's Nice)
1 x 100g packet hazelnut meal
150g Nuttelex, melted
3 x 250g packets vegan cream cheese (room temp)
2/3 cup caster sugar
1 tsp Queen vanilla bean paste
3-4 'No Eggs' (made with half water)
180g vegan white choc chips
150g frozen raspberries (thawed)
Icing sugar - to dust
Instructions 1) Brush a 20cm (base measurement) springform pan with Nuttelex to lightly grease.
2) Place biscuits in the bowl of a food processor and process until finely crushed.
3) Add hazelnut meal and Nuttelex, and process until well combined (can also do this with a spoon in a bowl) Transfer mixture to pan.
4) Use a straight sided glass (or fingers!) to spread and press the mixture firmly over the base and side. Cover with plastic wrap and place in fridge for 30 minutes to chill.
5) Preheat oven to 160 degrees. Use an electric beater to beat the cream cheese, sugar and vanilla paste in a bowl until smooth.
6) Add the 'No Eggs' (1 at a time), beating well after each addition.
7) Use a spoon to gently fold in the chocolate and raspberries (make sure any excess water is drained)
8) Pour the mixture into the biscuit base. Use the back of a spoon to smooth the surface.
9) Bake in oven for 1-1.5 hours until just set in the centre. Turn oven off and leave the cheesecake in the oven with the door ajar, for 2 hours or until it is cooled completely (will prevent cracking)
10) Cover with plastic wrap and place in the fridge for 2+ hours to chill. Dust with icing sugar to serve.