AVOCADO ’N’ ALMOND DREAM
AVOCADO ’N’ ALMOND DREAM
Calories: 343kcal
Fat: 24.5g (4.7g S.Fat)
Carbs: 24.6g
Protein: 11.3g
Sugar: 3.7g
Sodium: 417mg
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
CREAMY TAHINI ICE POPS
CREAMY TAHINI ICE POPS
Calories: 626kcal
Fat: 58.8g (51.7g S.Fat)
Carbs: 19.4g
Protein: 5.7g
Sugar: 11.1g
Sodium: 77mg
Serve and have fun!
COCONUT STRACCIATELLA ICE CREAM
COCONUT STRACCIATELLA ICE CREAM
Calories: 670kcal
Fat: 56g (43.6g S.Fat)
Carbs: 44.8g
Protein: 10.4g
Sugar: 27.2g
Sodium: 203mg
Taste and adjust with more vanilla or sweetener if necessary.
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Melt the chocolate in a small saucepan over low heat while the ice cream is churning. Pour in the melted chocolate just before the ice cream is done. It will shatter into small pieces.
Transfer to a freezer-safe container, cover, and freeze until ready to use. Allow 10 to 15 minutes for the ice cream to thaw before serving.
Without an ice cream maker: Chocolate should be broken up into small pieces. Pour the ice cream mixture into a freezer-safe bowl, fold in the crushed chocolate, and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
CREAMY CHOCOLATE STRAWBERRY ICE POPS
CREAMY CHOCOLATE STRAWBERRY ICE POPS
Calories: 670kcal
Fat: 56g (43.6g S.Fat)
Carbs: 44.8g
Protein: 10.4g
Sugar: 27.2g
Sodium: 203mg
Scoop the thick white cream from the can of coconut milk into a bowl. Combine the vanilla powder and coconut syrup in a mixing bowl. Mix in the strawberries gently.
Fill ice pop moulds with alternating layers of the chocolate and strawberry mixtures. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water. Serve and have fun!
VODKA BASIL LEMONADE
VODKA BASIL LEMONADE
Calories: 990kcal
Fat: 0.8g (0.7g S.Fat)
Carbs: 236.9g
Protein: 1.3g
Sugar: 236.4g
Sodium: 26mg
PEANUT BUTTER CHOCOLATE CHIP MILKSHAKE
PEANUT BUTTER CHOCOLATE CHIP MILKSHAKE
Calories: 129kcal
Fat: 2g (0.2g S.Fat)
Carbs: 29.3g
Protein: 2.6g
Sugar: 22.6g
Sodium: 54mg
BLACKBERRY MARGARITA
BLACKBERRY MARGARITA
Calories: 116kcal
Fat: 0.4g (0g S.Fat)
Carbs: 10.8g
Protein: 1.1g
Sugar: 6.7g
Sodium: 7mg
FROZEN MOCHA LATTE
FROZEN MOCHA LATTE
Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 10.3g
Sodium: 43mg
CHOCOLATE RASPBERRY SHAKE
CHOCOLATE RASPBERRY SHAKE
Calories: 354kcal
Fat: 0.9g (0.1g S.Fat)
Carbs: 84g
Protein: 7.1g
Sugar: 55.2g
Sodium: 133mg
IT’S A DATE! SHAKE
IT’S A DATE! SHAKE
Calories: 311kcal
Fat: 23.6g (4.2g S.Fat)
Carbs: 21.2g
Protein: 9g
Sugar: 13g
Sodium: 3mg
PUMPKIN SPICE LATTE
PUMPKIN SPICE LATTE
Calories: 131kcal
Fat: 0.7g (0.1g S.Fat)
Carbs: 30.6g
Protein: 0.9g
Sugar: 18.2g
Sodium: 226mg
PASSION FRUIT “WHITE CHOCOLATE” MOUSSE WITH FRESH RASPBERRIES
PASSION FRUIT “WHITE CHOCOLATE” MOUSSE WITH FRESH RASPBERRIES
Calories: 761kcal
Fat: 68.1g (13.1g S.Fat)
Carbs: 27.9g
Protein: 7.8g
Sugar: 15.6g
Sodium: 60mg
Process the mixture in an ice cream maker according to the manufacturer's instructions.
Allow the agar agar flakes to stand for 10 minutes before serving.
Bring the saucepan to a boil over medium-high heat. Reduce the heat to a low simmer and cook for about 5 minutes, whisking frequently, until the agar agar flakes are completely dissolved. Take the pan off the heat and add the espresso. Allow the mixture to cool for 15 minutes.
Pour the mixture slowly over the lemon layer in each wineglass. Refrigerate for at least 2 hours before serving. Serve the desserts with a dollop of non-dairy whipped topping or Coconut Whipped Cream and fresh raspberries, if desired.
DECADENT CHOCOLATE MOUSSE
DECADENT CHOCOLATE MOUSSE
Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg
In a food processor, combine the tofu, Sucanat, vanilla, and salt and process for 1 minute, or until very smooth. While the processor is running, add the melted chocolate through the feed tube to the tofu mixture. Continue to process for 1 minute, scraping down the sides of the work bowl as needed. Scrape the mousse into a medium bowl, cover with plastic wrap, and chill for at least 5 hours or overnight before serving.
Spoon or pipe the mousse into elegant serving glasses and top with fresh raspberries or cacao nibs to serve.
CHOCOLATE-VANILLA TIRAMISU
CHOCOLATE-VANILLA TIRAMISU
Calories: 642kcal
Fat: 22.7g (7.7g S.Fat)
Carbs: 109.4g
Protein: 5.5g
Sugar: 32.7g
Sodium: 358mg
Whip the soy topping to medium peaks with an electric stand or handheld mixer on high speed. Whisk the cooled brown sugar mixture vigorously to smooth it out, then whisk it into the whipped soy topping until just combined.
2 vegan cookies, crumbled into chunks, arranged in the bottom of a parfait glass Spoon about 12 cup of the tiramisu cream on top, followed by 1 tsp of grated chocolate. Repeat the layering with crumbled shortbread, cream, and chocolate. Repeat this process until you have 4 parfaits. Refrigerate for a minimum of 4 hours before serving.
SOY PUDDING WITH BLUEBERRY SAUCE
SOY PUDDING WITH BLUEBERRY SAUCE
Calories: 420kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 71.6g
Protein: 17.2g
Sugar: 21.9g
Sodium: 413mg
MAKE THE SAUCE: Bring the dried blueberries, water, lemon juice, and maple syrup to a boil in a small saucepan over medium- high heat. Reduce the heat to low and simmer for 20 to 30 minutes, or until the mixture has the consistency of a thick sauce. Allow to cool slightly before serving.
TO SERVE: The puddings can be served either in the ramekins with a little sauce on top, or unmoulded. Unmould each pudding by running a paring knife around the edge and inverting onto a plate. Pour some sauce over the pudding or onto the plate.
FROST AND GARNISH THE CAKE: One of the cake layers should be placed on a cardboard cake round or serving plate. Frost the top of the cake with a layer of frosting, bringing it all the way to the edge. Top with the remaining cake layer and frost the top and sides with the remaining frosting. Toasted coconut should be patted around the sides of the cake. The cake should be served at room temperature. Store in the refrigerator, loosely covered, for up to a week.
PISTACHIO POTS DE CRÈME
PISTACHIO POTS DE CRÈME
Calories: 342kcal
Fat: 14.5g (5.8g S.Fat)
Carbs: 52.6g
Protein: 3.5g
Sugar: 37.8g
Sodium: 78mg
In a blender, combine the remaining 1 cup water and pistachios to make pistachio milk. Blend for 2 minutes on high, or until completely smooth. In a medium saucepan, combine the pistachio milk, sugar, and salt and heat on medium-high until just boiling. Reduce to a low heat and stir in the chocolate chips. Cook, whisking frequently, until the mixture is completely smooth. Raise the heat to medium and gradually drizzle the cornstarch mixture into the saucepan, whisking constantly. Cook, whisking frequently, until the mixture thickens to the consistency of pudding, about 5 minutes.
Divide the custard evenly among four ramekins or small cups. Tops should be smoothed. Allow to cool for 10 minutes before placing in the refrigerator for 8 hours or overnight. Before serving, top with Coconut Whipped Cream if desired.
RUM RAISIN RICE PUDDING
RUM RAISIN RICE PUDDING
Calories: 171kcal
Fat: 13.4g (6.2g S.Fat)
Carbs: 12.7g
Protein: 4g
Sugar: 4.8g
Sodium: 55mg
Combine rice, non-dairy milk, sugar, salt, and cinnamon in a large pot. Bring to a boil over medium-high heat, then turn down to a low setting. Cook, uncovered, for 45 to 50 minutes, or until the sauce thickens. In a large mixing bowl, combine the vanilla, raisins, and rum. Allow to cool completely before wrapping in plastic wrap and chilling in the refrigerator for 8 hours or overnight.
STICKY TOFFEE PUDDING
STICKY TOFFEE PUDDING
Calories: 405kcal
Fat: 15.3g (4.8g S.Fat)
Carbs: 66.3g
Protein: 3.4g
Sugar: 43.9g
Sodium: 142mg
To make the cakes: Preheat the oven to 180°C/350°F. Grease two 12-cup cupcake pans lightly. Fit a grid cooling rack on top of a large baking sheet to make it ready.
Bring dates to a slow boil in a small saucepan with enough water to cover. Allow the dates to gently boil for 10 minutes. Drain and combine with coconut milk in a food processor or blender. Set aside after processing until combined.
Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl. In a stand mixer bowl, combine the date mixture, brown sugar, oil, vinegar, and vanilla extract. Slowly add the flour mixture, mixing until just combined.
Fill the cupcake cups about two-thirds of the way up. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean with a few crumbs attached. Remove from oven and immediately, using a toothpick, tilt the cakes so that they sit at an angle in the cupcake pans. Pour 2 tablespoons glaze into each cupcake cup, then nudge the cakes back into the cups. Allow to soak for about 10 minutes before flipping onto the prepared cooling rack. Top each cake with an additional tbsp of glaze and serve right away.
CHOCOLATE MOUSSE
CHOCOLATE MOUSSE
Calories: 574kcal
Fat: 24.9g (10.1g S.Fat)
Carbs: 89.2g
Protein: 6.2g
Sugar: 79.7g
Sodium: 21mg
To make the mousse: Freeze the bowl and whisk of a stand mixer for 30 minutes. If they are not very cold, the mousse will not whip properly.
Meanwhile, in a medium saucepan over medium heat, whisk together non-dairy milk and espresso powder. Once the espresso has been incorporated, add the chocolate chips and whisk over low heat until the chocolate is melted and smooth. Pour the mixture into a large mixing bowl and set aside to cool before chilling in the refrigerator for 15 minutes, or until cool to the touch.
Remove the solidified coconut cream from the chilled coconut milk and place it in the bowl of a stand mixer. Even if you must leave a small margin of coconut cream, do not include any of the coconut water (even a little bit of coconut water can harm your results).
Beat in the powdered sugar for 1 to 2 minutes, or until fluffy. Beat in the cooled chocolate mixture until it is completely incorporated. Allow to chill in the refrigerator, covered, for 8 hours or overnight. Divide the mixture evenly among 10 chocolate cups. Each serving will be about 14 cup of mousse.
COCONUT SORBET WITH CASHEW BRITTLE
COCONUT SORBET WITH CASHEW BRITTLE
Calories: 574kcal
Fat: 24.9g (10.1g S.Fat)
Carbs: 89.2g
Protein: 6.2g
Sugar: 79.7g
Sodium: 21mg
Transfer the cashew clusters to a cutting board and roughly chop with a sharp knife once they have cooled and hardened. Place in the freezer.
To serve, place a scoop of coconut sorbet on a plate and top with a spoonful of cashew brittle.
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