Three Vegan Desserts To-Die-For

Michael may not be vegan, but that doesn’t mean he doesn’t enjoy eating foods that are vegan, especially when it comes to dessert time.

In fact, some of his all-time favorite desserts are 100% vegan and now he wants to share some of these with you.

And just wait until you get to the Chocolate Strawberry Truffles… They are absolutely to-die-for!!

Keep in mind that these recipes are desserts and so the macros should be taken into consideration, especially if you are on a Custom Meal Plan or a Shred Fast Meal Plan. These desserts are not meant to be over consumed but rather a tasty treat from time to time.

Raw Vegan Brownies

Ingredients:

  • 2 cups walnuts
  • 1 1/2 pitted Medjool dates 
  • 6 scoops Detox Organics chocolate superfoods
  • 1/2 tsp cinnamon
  • Water (2 tbsp max)

Instructions:

  • Mix all ingredients together in a food processor adding the water teaspoon by teaspoon until a dough is formed. (You may need a little less than 2 tbsp).
  • Press the chocolate dough down a 7-inch pan lined with parchment paper and smooth evenly using a wax paper on top so your fingers don’t get sticky.
  • Set aside.

To make the ganache:

Ingredients:

  • 4 tbsp raw unsweetened cacao powder (or unsweetened cocoa powder)
  • 3 tbsp maple syrup
  • 2 tbsp melted coconut oil

Instructions:

  • Sift the cacao over a small bowl.
  • Add the rest of the ingredients.
  • Mix until smooth and silky using a hand whisk or a spoon.
  • Spread evenly over the brownies using a spatula or spoon.
  • Refrigerate for an hour.
  • Slice and devour into 10 pieces and devour!
  • Keep refrigerated for a week or in the freezer for 3 months!

Makes 10 brownies

Raw Vegan Mint Detox Mini Cheesecakes

Ingredients:

Chocolate cups shell:

  • ½ cup melted coconut oil (add more or less depending on your chips)
  • pinch of salt
  • ¼ cup maple syrup
  • ½ cup vegan chocolate chips
  • ¼ cup Detox Organics

Mint raw vegan cheesecake filling:

  • 2 cups cashews, soaked in 3 cups of water for 2-4 hours and drained
  • ½ cup melted raw organic coconut oil
  • ½ cup organic maple syrup
  • 3 tbsp lemon juice
  • pinch of salt
  • ½ cup of shredded mint leaves
  • 1 tsp spirulina

Instructions:

Chocolate cups:

  • Combine all chocolate cups ingredients in a bowl gradually melt together in a microwave-safe bowl, warming for 15 seconds at a time.
  • Whisk until smooth and just pourable. Add more coconut oil if needed, as different brands of chocolate chips melt differently.
  • Place mini cupcake papers into the muffin tin.
  • Using a small paintbrush, coat the sides of the papers as well as the bottom.
  • Freeze the first layer for 15 minutes.
  • Repeat one more time using any leftover chocolate to make sure all cups are fully covered.

Mint vegan cheesecake filling:

  • Combine all of the filling vegan cheesecake ingredients and blend in a powerful blender until smooth. Add 1 tsp of water if needed to blend to a creamy consistency.
  • Using a piping bag, fill each mini chocolate shell with the cheesecake mixture. This can also be done using a small spoon.
  • Freeze the vegan cheesecake bites for at 30 minutes.
  • Quickly but gently peel off the sides of the paper and the bottom paper from each mini dessert and place back into frozen muffin tin.
  • Store in the freezer and thaw for 15 minutes before enjoying.
  • These freeze nicely in a freezer safe container for up to 2 weeks.

Makes 20 Mini Cheesecakes

Strawberry🍓 Cream Chocolate🍫 Truffles 

Ingredients:

Cream Filling:

  • ½ cup organic cashew butter
  • 1 ½ cup fresh strawberries
  • ½ cup organic coconut oil
  • ¼ tsp Himalayan salt
  • 1-2 tsp organic maple syrup
  • ½ lemon (juiced)
  • ½ tsp organic vanilla extract

Chocolate

  • 1 cup organic coconut oil (melted)
  • ½ cups organic raw cacao powder
  • ¼ cup organic maple syrup
  • 1 scoop Detox Organics

Directions:

  • Mix all of your ingredients for the cream filling in a blender until smooth.
  • In a bowl, mix all of your chocolate ingredients together.
  • Using a traditional ice tray scoop a tbsp of your chocolate mixture into each slot. Then add a tbsp of your cream filling on top of the chocolate you have added. Top those layers with another tbsp of your chocolate mixture.
  • Put the ice tray in the freezer for 30 minutes, or until your chocolate and cream molds are hard. Keep treats in the freezer until you are ready to serve. Allow them to sit for 3-5 minutes before eating.

Makes 14 Truffles

 

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