Finding a great dessert that’s dairy free isn’t easy and finding a wholesome treat is even harder!
Here are just a few ideas to satisfy that sweet tooth without the guilt or the dairy!
Warm Chocolate brownies with strawberries and coconut yoghurt
The inspiration for this is Lucy Bee’s raw chocolate brownie recipe, but I discovered that this scrumptious dessert is delicious warm with some soya cream or yoghurt. They’re really quick to make and gorgeous.
The ingredients that I use are:
· 80g pecans,
· 60g ground almonds,
· 160g chopped pitted dates,
· 5tbsp raw cacao powder,
· 2tbsp melted coconut oil,
· 3 tbsp desiccated coconut,
· 2 tbsp maple syrup (or agave), 1 tsp vanilla extract.
Line a tin with some baking parchment. Blitz the nuts in a food processor, add the dates and remaining ingredients. Press into the tin and put in the fridge to firm up. Cut into squares to serve.
I have to say these are lovely as a snack or dessert. I’ve also chopped them up into a bowl with banana, but warm them a little and they’re amazing!
Chestnut and apple tart.
This is delicious and can be served warm with some coconut yoghurt or just as it is. It’s really quick to make, which always appeals to me!
Use 6oz of plain flour or gluten free plain flour.
3 oz of coconut oil or Pure ( vegetable spread)
A large tin (450g) of chestnut purée.
Peel and juice of one orange
1 tsp Cinnamon and 1 tbsp date nectar.
1 large or 2 small eating apples, sliced thinly
Flaked almonds to sprinkle on top.
Coconut sugar to sprinkle over
In a mixing bowl rub the fat into the flour until it resembles breadcrumbs. Add sufficient water to form a dough. Roll out onto a floured board and line an 8 inch flan case.
In a separate bowl, mix the chestnut purée, grated orange peel, cinnamon and date nectar. Spread this over the base of the flan case, top with sliced Apple and flaked almonds. Drizzle the orange juice over the top and bake for 30 minutes on a medium heat.
Chocolate ice cream sundae – who doesn’t love ice cream?!
· 8oz cashew nuts
· 2 -3 oz raw cacao powder
· 8 oz bottled still water
· 1 tbsp of coconut oil, melted
· 100g agave syrup
· Mixed fresh berries
· 2tbsp chopped hazelnuts
Soak the cashews in a small amount of the water for about an hour. Process until fine and then add the rest of the water, coconut oil, cacao, vanilla extract and agave. Process again until smooth and then pour into a bowl and freeze for a couple of hours.
To serve, put a handful of berries into a dessert bowl and put a scoop (or two) of ice cream on top, sprinkle with hazelnuts and enjoy!
· 4oz cashew nuts
· 10 oz strawberries (could use frozen mixed berries instead).
· 2 large tbsp coconut oil, melted
· Chopped hazelnuts to decorate and agave or maple syrup
Soak the cashew nuts for about an hour in sufficient water and then drain. Blend all ingredients and serve in a bowl with a sprinkling of hazelnuts and a drizzle of syrup.
Blueberry and coconut tart
This is delicious and very satisfying. You don’t need to add any sugar as the dates and cashews give this enough sweetness. Having said that I do use quite a lot of cashews, but ground almonds would work.
· 4oz cashews
· 4oz pitted dates
· 4 oz desiccated coconut
· 2 heaped tbsp of coconut oil, melted
· 1 heaped tsp cinnamon
· 1 tsp ginger
Filling: 300g blueberries
Sprinkling of flaked almonds
Coconut yoghurt to serve
Process the cashew nuts until fine and then add the rest of the ingredients for the pastry. Press into and line a flan dish with the mixture. Place in the fridge for an hour to firm up. Layer in the fruit and sprinkle with flaked almonds
Serve with a big spoonful of coconut yoghurt.
For the crust
· 6 oz ground almonds
· 6oz pitted medjool dates
For the filling
12 oz cashews
· ¼ tsp sea salt
· 100g melted coconut oil
· 2 teaspoons vanilla extract
· 2 tbsp lemon juice
· 4oz agave nectar
· 250g strawberries
Soak the cashews in water for a few hours. Drain of water and set aside.
Place the almonds and sea salt in a food processor with the dates and process until the mixture is uniform and sticks together. Press mixture onto the bottom of a 8” flan dish.
Blend all of the ingredients for the filling except for the strawberries. Pour just more than half of the filling mixture into the flan dish and smooth the top. Place in the fridge to firm.
Blend the strawberries into the remaining filling mixture. Set aside while the first layer is setting and then spread the strawberry layer on top. Pop the cheesecake into the fridge until needed.
Please do try these wonderful desserts and find out that it really is possible to indulge in gorgeous vegan delights!
Connect here with WatchFit expert Alison Hampton