Spice up your weekend dinner with some VEGAN desserts!
Hello, it's Bella from Peace & CO.! Stay with us, as we will provide 800+ vegan recipes for you and your family to enjoy each week! Also with beauty blogs and more!
So it's been a long week, why don't we celebrate it with some delicious vegan desserts this weekend? Here are some healthy and easy recipes for you and your family to enjoy!
1. Jamaican Pumpkin Pancakes
175g (6oz) plain flour 1/2 tsp salt
1/2 tsp baking powder 125ml (4 oz) water 125ml (4oz) soy milk
100g (4oz) grated pumpkin
Pinch of grated nutmeg or ground mace cooking oil for frying
Whisk together the flour, baking powder, salt, water and soy milk to make a pancake batter, then set aside in the fridge for 10 minutes.
Meanwhile, peel and grate the pumpkin coarsely and stir in the ground mace or nutmeg. When the pancake batter is ready, mix in the grated pumpkin.
Fry each pancake in 1 dessertspoon of oil in a medium frying pan. Serve sprinkled with lemon juice and sugar.
2. Apple Streusel Pie
8 baking or ‘pie’ apples (granny smith and Macintosh work well)
1 cup of sugar
1 tsp cinnamon
1 deep-dish vegan pie crust 3/4 cup flour
1/2 cup margarine
Pre-heat the oven to 350F
Peel and slice the apples and place them in a large bowl.
In a small bowl, mix 1/2 cup of the sugar and cinnamon. Add to the apples until they are coated, then put the apples in the pie crust.
Mix the remaining 1/2 cup sugar, the flour, and margarine until crumbly. Add a small amount of flour in necessary until small crumbs form. Sprinkle the crumbs over the pie, covering completely.
Bake 40 minutes until slightly browned.
3. Chocolate Rum Pie
2 tbsp margarine
4 oz semi-sweet baking chocolate 2 cups flaked coconut
2 12oz packages firm silken tofu
2 cups semi-sweet chocolate chips 1/2 cup sugar
1 1/2 tsp rum extract
toasted flaked coconut for garnish
Line a 9-inch pie plate with foil.
In a double boiler, melt the baking chocolate and margarine. Turn off heat and place two cups of coconut into the chocolate mixture. Press this mixture into the bottom and sides of the pie plate. Chill until firm, at least one hour. Remove the coconut crust form the pie plate, carefully peel off the foil, then return to the pie plate.
In a blender, puree the tofu until smooth. Add chocolate chips, sugar and rum extract and continue to blend until smooth. Pour the tofu mixture into the coconut crust and chill for at least 2 hours.
Before serving, garnish the pie with a little toasted coconut.
4. Rice Crispy Treats
3/4 cup peanut butter 3/4 cup brown rice syrup
1/2 tsp vanilla 1/2 tsp cinnamon
1/4 cup chopped peanuts
1/2 cup carob or semi-sweet chocolate chips 2 cups crispy rice cereal
some shredded coconut
Mix the peanut butter, rice syrup, vanilla, cinnamon, 1/4 cup chopped peanuts and carob chips together in a large bowl. Add the cereal, stirring gently until it is well coated.
Place a small bowl of water near your work surface.
Using wet hands, form the cereal mixture into walnut-sized balls and roll the balls in the shredded coconut.
Place the balls in a container lined with waxed paper. Store at room temperature or in the freezer.
5. Fudgy Cocoa Mint Cookies
3 cups unbleached or whole wheat flour or 1 1/2 cups of each 1/4 cup cocoa
2 tsp baking soda 1/4 tsp salt
2 tbsp oil
1 1/2 granulated sweetener
2 1/2 cups finely grated zucchini (courgette) 1 tsp peppermint extract
1 cup chopped walnuts
preheat the oven to 350F.
Mix together the flour, cocoa, baking soda and salt in a bowl.
Beat the oil, sweetener, zucchini and peppermint extract together with a mixer. Add the dry ingredients and beat until smooth. Fold in the walnuts.
Drop by spoonfuls onto cookie sheets and bake for about 12 minutes.
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