We’ve only just vegan!
Are you vegan or are you trying your best to be vegan for environmental and personal reasons but you’re craving for dessert? Given that there are only a number of restaurants that offer up vegan desserts, even more limited now with the crisis, it’s easier if you simply make some at home!
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Here are four recipes we’ve found which you could try out to satisfy your vegan sweet-tooth!
Vegan Blueberry Cheesecake Recipe
Ingredients (enough for 12 mini cheesecakes):
For the crust:
- 1 cup packed pitted dates
- 1 cup raw walnuts/almonds
For the filling:
- 1 1/2 cups soaked raw cashews
- 1 large lemon, juiced
- 1/3 cup melted coconut oil
- 2/3 scant cup full-fat coconut milk
- 1/2 cup agave nectar/maple syrup
*Note: You may top your cheesecakes with whatever you prefer, not just blueberries.
For the crust, simply combine the dates and raw walnuts (or almonds) in a food processor. Then once combined well, set aside.
For the filling, combine in a blender the soaked cashews, coconut milk, coconut oil, lemon juice, and agave nectar/maple syrup.
To assemble, pack the crust at the bottom of a muffin pan, top the crust with the filling, and finish with a tablespoon of your chosen topping – in this case blueberries.
Finally, place them in the freezer until they’re set. And once they are, you may enjoy!
Vegan Vanilla Ice Cream
by bon appétit
Ingredients and Equipment:
- 1 lb. silken tofu
- 1/2 cup and 2 tbsp of organic/granulated sugar
- 1/2 tsp. kosher salt
- 1 vanilla bean
- 3/4 cup of melted and cooled slightly refined coconut oil
- ice cream maker
Combine the tofu, sugar, salt, and some seeds from the vanilla bean in a blender. Purée until smooth.
Afterwards, while the blender is on medium speed, stream in the oil and purée until the mixture is thick and creamy. Make sure not to over blend or else the mixture will curdle.
Transfer the mixture in the ice cream maker and follow the directions according to the manufacturer.
Once finished, transfer it into an airtight container, placing plastic wrap directly on top of the mixture. Freeze for at least 4 hours then enjoy.
Vegan Chocolate Mousse
- 3 tbsp melted coconut oil
- 1 large and ripe avocado
- 4 tbsp cacao powder
- 5 pitted and soaked (for at least 3 hours) dates
- 2 tbsp agave syrup
- 1/2 tsp vanilla extract
- 1 tsp crushed hazelnuts (for topping)
Place the dates in a blender with some water until you create a smooth paste.
Then, in the same blender, add the coconut oil, agave syrup, avocado, cacao, and vanilla extract. Blend until smooth.
Once smooth, transfer into a bowl and top with crushed hazelnuts then enjoy.
Ingredients (good for 12 pieces):
- 1 1/2 cups of raw walnuts (1 cup for the brownies, 1/2 cup for the topping)
- 1 cup raw almonds
- 2 1/2 cup non-dry dates
- 3/4 cup cacao/unsweetened cocoa powder
- 2 tbsp cacao nibs (you may add more for toppings)
- 1/4 tsp sea salt
Place the walnuts and almonds in a food processor until fine. Then, add the cacao powder and sea salt in the mixture. Pulse only until they’re combined then transfer to a bowl.
Place the dates in the food processor and process until it creates small bits. Remove then set aside.
Place the cocoa mixture back into the food processor and while it’s on, add the processed dates in the mixture until you reach a doughy consistency.
Transfer the mixture to a parchment-lined 8×8 dish . Top the mixture with walnuts and cacao nibs. Once done, press the mixture down until it’s flat and firm. Feel free to remove it from the dish to shape the edges.
Place the dish in the refrigerator or freezer for about 10-15 minutes. Then enjoy!
Note: The original recipe includes the instructions to making vegan ganache you can drizzle on top of the brownies.
Let us know what you think of these dishes when you try them! Tag us on Instagram @bookyapp and don’t forget to use the hashtag #bookymanila whenever you post photos of your food trips with your friends! Happy eating!
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