Vegan Dessert Recipes | | wfsb.com

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Peanut Butter Protein Truffles

Ingredients

• 1 cup extra thick natural peanut butter without mixing (we prefer Santa Cruz)

• 1/4 cup raw honey

• 1 powdered scoop of protein (we prefer Dr. Colker’s Slimshot Choconilla protein powder)

• 1 tablespoon of coconut flour

• ¼ cup miniature semi-sweet chocolate chips

• 2 to 4 REAL chocolate chip cookies (for the outer layer of truffle)

Instructions

1. Place 2-4 REAL chocolate chip cookies in a Vitamix or blender. Blend on high power for 15 to 30 seconds. Place in a bowl or on a plate and set aside.

2. Combine all remaining ingredients (except cookies) in a glass bowl. Integrate well. Using your hands to mix is ​​helpful.

3. Remove mixture with a small 1-inch ice cream scoop and place on a parchment-lined tray.

4. Roll each hollowed out portion individually with your hands to form round balls.

5. Roll each ball of truffle into cookie crumbs to create a coating. Return to the tray with parchment paper.

6. When all the truffles are finished and covered with cookies, place the entire baking sheet in the refrigerator and refrigerate for at least 3 hours. So enjoy it!

No-Bake Lemon Vegan Bars with Lemon Blueberry Cookie Crust

For the dough:

Use 12 REAL Lemon Blueberry Cookies. Press cookies into 8×8-inch square pan lined with parchment paper. Make sure there are no areas of the bottom of the mold showing through.

For the vegan lemon cheesecake:

• 2 cups of raw cashews, soaked for at least four hours or preferably overnight, drain and rinse before use

• ¼ cup whole coconut cream

• ¼ cup of pure maple syrup

• ⅓ cup of fresh lemon juice

• Zest for 1 lemon

• 1 teaspoon of vanilla extract

Instructions

1. Create a cookie crust. Put aside.

2. In a Vitamix, combine all topping ingredients and mix for about 2-3 minutes, or until silky and creamy.

3. Pour the filling into the prepared pan on the crust and smooth the top.

4. Place in freezer for at least 3 hours or until completely set before slicing and serving.

5. When ready to serve, you can thaw at room temperature for 10 minutes before serving. Store in an airtight container in the freezer.

6. After cutting the bars into the desired shape (square or rectangle), slice very thin pieces of lemon to decorate the top of the bar. Can also be served with fresh blueberries or blueberry compote according to the recipe below.

Blueberry compote:

Ingredients:

• 1 cup of blueberries

• 2 tablespoons of maple syrup

• a drop of fresh lemon juice

Instructions:

Place ½ cup of blueberries per side. Combine the remaining ½ cup of blueberries with maple syrup and lemon juice in a medium saucepan over low heat; Stir frequently until the juice is released about 6 minutes. Pour the mixture over the reserved blueberries folded together. Cool completely. The compote can be covered and stored in the refrigerator for up to three days.

TRUE Perfect with Pumpkin Mousse:

Ingredients

• 1/3 cup coconut cream (native forest works best, only use cream, not liquid)

• 1 ½ cup of organic pumpkin puree (1 can)

• 1/4 cup maple syrup

• 1 tablespoon of vanilla extract

• 2 ½ teaspoons of cinnamon

• 1 teaspoon of powdered ginger

• ¼ teaspoon pumpkin pie spice

• ¼ teaspoon of Celtic sea salt

• 2 ½ cups dairy free whipped cream (SOCO Cocowhip) 1 container

• 8 REAL peanut butter cookies

INSTRUCTIONS

1. Chill the coconut cream in the refrigerator for at least 2 to 4 hours. Try not to use liquid from the bottom of the can. (Use only a tiny bit – the more you use, the thinner the foam will be.)

2. Add to the bowl of a stand mixer fitted with the whisk (or hand mixer): Add the pumpkin, maple syrup, vanilla, cinnamon, ginger, pumpkin pie spice and salt. Turn to medium speed and beat for about 30 seconds, until well incorporated and no lumps remain.

3. Using a spatula, stir in dairy free coconut whipped cream until completely incorporated. Place a REAL peanut butter chocolate chip cookie in the bottom of a small glass container or ramekin. Place the mousse on the cookie. You can create as many layers as you want.

4. Pour a spoonful of coconut cream over the mousse.

5. Garnish with crushed candied pecans.

6. Refrigerate at least 3 hours before serving. Serve chilled and ENJOY!


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