I can’t tell you how many times I’ve heard people say that all vegan food is bland and boring. That couldn’t be farther from the truth! In my experience, it’s not hard to make delicious vegan food, and it starts with knowing how to work with a few key ingredients.
As a mom, I love making tasty desserts for everyone to indulge in, and there’s no reason these can’t be vegan. For vegan desserts, it’s a good idea to get comfortable with things like dates, cashews, and maple syrup – healthy, natural ingredients that will add sweetness, texture, and depth to your treats.
Here are three of my favorite dessert recipes – so gooey, delicious, and flavorful that no one will guess they’re vegan!
1. Chocolate Truffles
Yields @20 truffles
- dates – 1 cup
- cashews – raw, 1/2 cup
- almonds – raw, 1/2 cup
- raw cacao powder – 3/4 cup
- coconut – shredded, unsweetened 1/2 cup
- maple syrup – 1/2 cup
- vanilla extract – 2 teaspoons
- salt – 1/2 teaspoon
- almonds – raw- extra 20 for inside truffles
- coconut – shredded 1 tablespoon
- cinnamon – 1 teaspoon
- raw cacao powder – 1 teaspoon
In a high speed blender or food processor, blend together the dates, cashews and almonds until they form a crumble-paste. Add a little warm water if the paste is too thick – it shouldn’t be totally smooth and it shouldn’t be wet; it should be crumbly with nutty pieces in it.
Add the raw cacao powder and blend.
Add in the maple syrup, vanilla, coconut and salt and blend until completely incorporated. Make sure you stop and scrape down the sides of the blender a few times to keep the mixture moving.
Measure the truffle mixture out as 1 tablespoon each.
If the dough is too sticky at this point, put it in the freezer for 10 minutes; it is easier to manage when it is cold.
Place one of the raw almonds into the middle of the truffle and roll into balls. Coat with shredded coconut, cinnamon or raw cacao.
I find the easiest way to coat the truffles is to put whatever topping you choose into a plastic or paper bag. One by one put the truffles in and shake. Kids LOVE this part.
While the truffles can be eaten right away, they are better when eaten cold. For best results, place the truffles in the freezer and allow them to harden for at least an hour. They can be stored in the freezer for up to 6 months (though they would be lucky to last until the end of the day). Remove from freezer 10 minutes before serving.
2. Chocolate Cheesecake
- pecans – 1 cup
- sunflower seeds – 2 tbsp
- medjool dates – 5 large, pitted
- salt – pinch
- water – 1 tsp
- cashews – 2 cups
- maple syrup – 2/3 cup
- water – 3/4 cup
- vanilla – 1 tbsp pure
- raw cacao powder – 2/3 cup
- himalaya salt – 1/8 tsp
- coconut oil – 1/3 cup,melted
- coconut butter – 1/4 cup, melted
In a high speed blender or food processor grind the pecans and sunflower seeds.
Chop the dates and add to the nuts and seeds with the salt. Grind again into crumbs.
Add the water and zap again until the mixture turns into a moist dough that holds together when pressed.
Press into the bottom of a spring form pan, mini pans, or small silicone muffin cups.
Blend all but the oil and butter until smooth and creamy in a high speed blender.
On stove stove, heat the oil and the butter until it is melted. Then, add to the mixture and blend again.
Pour over the crust.
Set in the fridge for at least 8 hours.
I add fresh fruit and coconut whipped cream for taste and decoration. It’s so much fun to play with and the fruit is perfect with the density and texture of the chocolate. Add the coconut whipped cream and you have yourself a winner. I have turned coconut haters into coconut lovers with this dessert. Really, it’s that good.
3. Chocolate Cashew Butter
- cashews – 1 cup
- maple syrup – 1/3 cup
- raw cacao powder – 1/2 cup
- coconut oil – 2 tbsp
- coconut butter – 1 tbsp
- water – 1 tbsp
- salt – dash
Add everything except the coconut butter and coconut oil to a high speed blender. Blend until completely smooth. Melt the oil and the butter on the stove and add to the blender and blend until the ingredients are combined.
Put in an airtight container (preferably glass). It will keep for a few months in the fridge or a few weeks in the pantry, though it won’t last that long. The jar is empty in about a week in our house. Spread on toast, dip fresh fruit in it, add it to coconut milk ice cream, quinoa crepes, waffles, use it as an icing or anything else you can imagine spreading chocolate on. Most of all, enjoy!
Originally published on my website, Tapp’s Tips.