Desserts

 

Glo Bar

From Oh She Glows, page 217 (Present Glo-bar)

 

  • ½ cup (125 ml) pecans, finely chopped
  • 1 ½ cups (375 ml) rolled oats
  • 1 ¼ cups (300 ml) rice crisp cereal
  • ¼ cups (60 ml) pepita (pumpkin)seeds
  • ¼ cup (60 ml) dried cranberries
  • 1 tsp (5 ml) ground cinnamon
  • ¼ tsp (1 ml) kosher salt

 

  • ½ cup (125 ml) brown rice syrup *
  • ¼ cup (60 ml) roasted almond butter or peanut butter
  • 1 tsp (5 ml) pure vanilla extract

 

  1. Preheat the oven to 300° F (150° C).
  2. Line a 9 inch square pan with 2 pieces of parchment paper, one going each way.
  3. Spread the pecans in an even layer on a rimmed baking sheet and toast them in the oven for 10-12 mins, until lightly golden and fragrant.  Set aside to cool.
  4. In a large bowl, combine the oats, rice crisp cereal, pepita (pumpkin) seeds, cranberries, cinnamon, and salt.  Stir in the cooled toasted pecans.
  5. In a small saucepan, stir together the brown rice syrup and almond butter (or peanut butter) until well combined.  Cook over medium heat until the mixture softens and bubbles slightly, then remove from heat and stir in the vanilla.
  6. Pour the almond/peanut butter mixture over the oat mixture, using a spatula to scrape every last bit out of the pan.
  7. Stir until all of the oats and cereal are coated in the wet mixture.  It may become difficult to stir; you may have to use your clean hands.

 

* Unfortunately, there are no substitutes for brown rice syrup, nothing else binds the mixture together as well.  I have found the syrup at Mother Nature’s market in Sidney and The Market at Millstream.

 

  1. Transfer into parchment lined pan, spreading it out into an even layer.  Lightly wet your hands and press down on the mixture to even it out.  Use a pastry roller to compact the mixture firmly and evenly.  This helps the bars to hold together better.  Press down the edges with your fingers to even out the mixture.
  2. Place the pan in freezer, uncovered, for 10 mins.
  3. Lift the oat square out of the pan, using the parchment paper as handles, and place it on a cutting board.  With a pizza roller (or a serrated knife), slice the square into 6 rows and then slice then in half to make 12 bars total.

 

 

Prep time 15 mins, chill time 10 mins                                                Yields 12 bars        

 

No Bake Chocolate Macaroons

By Andy Millard

 

PREP TIME: 10 MINS                        FREEZE TIME 20 MINS               TOTAL TIME: 30 MINS   

Ingredients

  • 1 cup shredded unsweetened coconut
  • 1/4 cup coconut oil
  • 3 tbsp cocoa powder
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1 tbsp ground flaxseed

Directions

  1. Combine dry ingredients. 
  2. Mix in wet ingredients.
  3. Form into small balls placing on baking sheet place in freezer for approximately 20 minutes and they are ready to serve.

Makes approximately 10 macaroons.

 

Vegan Sugar Cookies

Recipe from www.sheknows.com

PREP TIME: 15 MINS                        BAKE TIME 7-10 MINS               TOTAL TIME: 25 MINS   

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/2 cup vegan butter
  • 1 to 2 tablespoons water
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees F. and line cookie sheets with parchment paper.
  2. In a food processor, combine flour, sugar, and baking soda. Pulse a few times to mix.
  3. Add vegan butter, 1 tablespoon water, and vanilla to the flour mixture. Pulse until ingredients come together. If the dough seems dry, add the remaining tablespoon of water.
  4. Dump dough out and divide in half.
  5. Put each portion in between 2 large sheets of floured parchment paper. Use a rolling pin to roll dough until it is 1/4-inch thick.
  6. Use an assortment of heart cookie cutters to cut out heart-shaped cookies. Gather up scraps and re-roll to cut out more cookies.
  7. Place cookies on prepared cookie sheets about 1/2-inch apart.
  8. Bake for 7 to 10 minutes or until cookies are golden around the edges. Start watching cookies at 7 minutes to make sure you don’t overbake them.
  9. Cool cookies completely then use your favorite cookie icings and decor.

Vegan Chocolate Mousse

Mousse:

  • 1 -350 gr package tofu * (silken style preferable) or soft style
  • ¾ cup semi-sweet vegan chocolate chips (you can use regular chocolate)

 

  1. Empty contents of tofu into a blender.
  2. Melt chocolate chips over double boiler. Add melted chocolate chips with the tofu and puree.
  3. Pour into dessert bowls and refrigerate until set, about 40 minutes.

Note: Lasts for several days in refrigerator.   

You can top the mousse with crushed nuts or a strawberry, or if you wish a whipped coconut cream. (recipe below).

 

Whipped coconut cream:

  • 1-1000 ml carton of Roi Thai coconut milk (or other brand with at least 15 grams of fat)
  • 2 tsps of white sugar (or dry sweetener) 
  • 1 Tbsp maple syrup

 

  1. Chill coconut milk until very cold.  Do not shake the container before or after refrigeration.
  2. Scoop out 1 cup of the solidified coconut milk into a bowl.  Do not add the liquid from the bottom of container.
  3. Whip mixture at top speed until thick like whipped cream.

Note:  Lasts for several days in refrigerator.  Recipe can be doubled.

 *Tofu replaces the eggs and heavy cream used in a traditional mousse recipe.

 

VEGAN PUMPKIN CHEESECAKE

 

Amazing vegan pumpkin cheesecake made with just 10 ingredients!   Creamy, rich, perfectly sweet, and perfect for fall and holiday gatherings!

Author: Minimalist Baker

 

CRUST Ingredients

  • 1 cup packed medjool dates (pitted // about 20 dates per 1 cup or 275 g // pitted before measuring)
  • 1 1/2 cups raw walnuts
  • 1 pinch sea salt

Directions

  1. Add dates to a blender and blend until small bits remain, or it forms a ball. Remove and set aside.
  2. Add walnuts and salt to blender and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.
  3. If using a springform pan, line with parchment paper. If using ramekins or muffin tins, cut parchment paper into circles the size of the base of your ramekins or muffin tins. Also, cut out two long strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set. (For muffin tins, you can also just use cupcake liners.)
  4. Divide crust evenly among ramekins or tins (or springform pan), and press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in freezer.

 

FILLING Ingredients

  • 1 1/2 cups raw cashews (soaked in very hot water for 1 hour)
  • 1 lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml )
  • 1/3 cup light or full-fat coconut milk (or sub unsweetened almond milk)
  • 3 Tbsp olive oil (or sub melted coconut oil, though it will add coconut flavor)
  • 1/2 cup grade A maple syrup* or light agave nectar (plus more to taste)
  • 1/3 cup pumpkin puree
  • 1 pinch sea salt
  • 3/4 tsp pumpkin pie spice
  • 1 tsp vanilla extract (optional)
  • 1/4 tsp ground cinnamon (optional)

Directions

  1. Once cashews are soaked and drained, add to blender with remaining filling ingredients and puree until very smooth - 2-3 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavor/sweetness as needed.
  2. Divide filling evenly among the ramekins or tins (or pour into a parchment-lined springform pan). Tap a few times to release any air bubbles, then cover loosely with plastic wrap. 
  3. Freeze until firm - about 4-6 hours, depending on size of dish.
  4. Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them back in the freezer until firm. If using a springform pan, simply pop open and remove cheesecake. Serve with a touch of coconut whipped cream and brown sugar pecans (optional | recipe links above).
  5. Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature 15-20 minutes before serving for best texture.

 

FOR SERVING (optional)

  • Coconut whipped cream
  • Brown sugar pecans

 

PREP TIME 6 hours 30 minutes     TOTAL TIME 6 hours 30 minutes

Servings: 8 (1/2 mini cheesecake servings)

 

Notes

*Grade A maple syrup is best in this recipe - I didn't prefer Grade B, as its flavor was a bit too intense and overwhelmed the pumpkin.

*Prep time includes soaking cashews and freezing.

*Nutrition information is a rough estimate calculated using medium-sized ramekins and does not include additional toppings. Nutrition Per Serving (1 of 8 one-half mini cheesecake servings) Calories: 434 Fat: 29.6g Saturated fat: 4g Sodium: 72mg Carbohydrates: 40.1g Fiber: 4.3g Sugar: 26.7g Protein: 9.6g

 

Vegan Pumpkin Tarts

For the crust:

  • 2 cups gluten-free graham cracker crumbs (see note)
  • 1/4 cup virgin coconut oil, melted
  • 2 tablespoons coconut nectar syrup (or brown rice syrup)

 

 

Directions:

  1. Preheat oven to 350F and lightly grease an 8-inch square pan. Now, line the pan with two pieces of parchment paper, one going each way. I like to spray the first piece of parchment paper with non-stick oil so the second piece sticks nicely and doesn't fall over.
  2. Prepare the crust: In a medium bowl, combine the graham crumbs, melted coconut oil, and sweetener until the crumbs are thoroughly coated in the mixture. Scoop the mixture into the prepared pan and smooth out evenly. Starting from the middle, press the crumbs into the pan firmly and evenly. You really want to press hard so the crust sticks together nicely. I use a pastry roller to roll the crust and compact it even more. Using your fingers, press in the edges until even.
  3. Pre-bake the crust, uncovered, for 10 minutes at 350F.

 

For the filling:

  • 1 1/2 cups raw cashews (soaked in very hot water for 1 hour)
  • 1 lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml )
  • 1/3 cup light or full-fat coconut milk (or sub unsweetened almond milk)
  • 3 Tbsp olive oil (or sub melted coconut oil, though it will add coconut flavor)
  • 1/2 cup grade A maple syrup* or light agave nectar (plus more to taste)
  • 1/3 cup pumpkin puree
  • 1 pinch sea salt
  • 3/4 tsp pumpkin pie spice
  • 1 tsp vanilla extract (optional)
  • 1/4 tsp ground cinnamon (optional)

Directions

  1. Cover cashews with boiling-hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.
  2. Once cashews are soaked and drained, add to blender with remaining filling ingredients and puree until very smooth - 2-3 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavor/sweetness as needed.
  3. Divide filling evenly among the ramekins or tins (or pour into a parchment-lined springform pan). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm - about 4-6 hours, depending on size of dish.
  4. Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them back in the freezer until firm. If using a springform pan, simply pop open and remove cheesecake.
  5. Serve with a touch of coconut whipped cream and brown sugar pecans (optional | recipe links above).

Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature 15-20 minutes before serving for best texture.

FOR SERVING optional

 

Vegan Rice Pudding

Modified recipe from 80twentynutrition.com

 

Prep Time: 10 mins                            Cook Time: see below                         Yield: 4 servings

Ingredients

  • 1 1/2 cups almond milk (or coconut milk)
  • 1 cup water
  • 3/4 cup jasmine rice (or brown basmati rice)
  • 1 tsp pure vanilla extract
  • 1-2 teaspoons cinnamon
  • 1/2 tsp nutmeg
  • pinch sea salt
  • maple syrup to taste

Directions

In the Instant Pot - total time 40 mins

  1. Place all ingredients except maple syrup in the Instant Pot and close the lid. Close the steam vent.
  2. Turn onto the porridge setting (or Manual for 20 minutes).
  3. When pot beeps that the cooking is complete, the instant pot will change over to Keep Warm setting.
  4. Let the pot depressurize for 10 more minutes, this is called the natural release method. Then open the vent, steam will sputter a bit.
  5. Once the sputtering stops, twist and open the lid (away from you).
  6. Stir thoroughly then add the maple syrup.  Start with 2 Tbsp and add more to taste, or drizzle syrup over individual servings.

 

If your pudding comes out too thick, pour a little more of your milk of choice over it and stir.

Refrigerate leftovers and eat within 4-5 days.   After refrigeration the pudding will thicken, you can add more milk and stir.  Heat in the microwave if you like it warm.

 

This also makes a hearty breakfast when you add nuts, raisins, blueberries, fruit of any kind, chia seeds, shredded coconut etc.  Enjoy hot or cold.

 

In the oven - Total time 2 ½ -3 hours (approx.)

 

  1. Turn on oven to 275 ⁰ F.
  2. Put all your ingredients, except maple syrup, in an oven proof dish large enough room for rice to expand. Stir to combine.
  3. Put it in the preheated oven and bake for 2-1/2 to 3 hours.
  4. Check it at 2-1/2 hours and see if it is the creamy consistency that you like. See if the rice is done. You may bake it longer if you think it is still too wet.
  5. Add maple syrup to taste, note at the end of baking there will be a baked 'crust' on the top of the casserole. You just remix it all in the casserole and serve warm or cold.

 

On the stovetop - Total time 60 mins

 

  1. In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed.
  2. Stir in milk, vanilla extract, cinnamon, nutmeg. 
  3. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. ...
  4. Add maple syrup to taste.