Vegan Desserts

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This Page is dedicated to Vegan Desserts.

Do you wish to include in your detox diet some desserts?
Problem solved!
The following is my selection of f delicious vegan desserts.

Banana Dessert (For 4)

4 ripe bananas, 40 cl. of vegetable cream to assemble, 5 full tablespoons of sugar cane, rice milk, 150 gr. of shelled nuts (walnuts, hazelnuts, almonds.

Chop the nuts coarsely, whip the cream. Peel the banana, cut into chunks. Place bananas in a blender, add a tablespoon of rice milk, sugar and blend. Combine the cream into the mixture thoroughly, pour into 4 small bowls, sprinkle with chopped nuts. Serve dessert after allowed to stand in refrigerator for at least 2 hours or in freezer for 30 minutes.

Apricot Pudding (4)

500 gr. of ripe apricots, 30 grams of hazelnuts, 2 tablespoons of pine nuts, 2 tablespoons of agar-agar flakes, 2 tablespoons of barley malt.

Wash and cut the apricots into pieces. Place in a saucepan with 2 cups of water, add malt, agar-agar and a pinch of salt, boil over low heat for 10 minutes. Pour into pudding cups the apricots, sprinkle toasted hazelnuts and finely chopped, garnish with pine nuts. Allow to cool thoroughly before serving.

Figs Dessert (4)

500 gr. of figs, 50 gr. raisins, 100 gr. of nuts, 100 gr. of almonds, 3 tablespoons of wheat flakes, 5 tablespoons of wheat flour, ginger, cinnamon, grated rind of 1 lemon, olive oil, salt.

Cut the figs into thin slices, add the raisins and a quantity of water just enough to cover them. Simmer for 20 minutes. Chop almonds and walnuts, mix the cooked fruit combining also the grated peel of lemon, ginger and a pinch of cinnamon, wheat flakes, flour, a pinch of salt. If the dough is too dry, soften with a little warm water. Pour into a greased baking pan with a little olive oil and dusted with flour. Bake in preheated oven (200 degrees) for 45-60 minutes.

Apple and Cinnamon (4)

300 gr. vegan pastry, 5 apples, 1 tablespoon of ground cinnamon, 1 cup of rum, 1 handful of raisins, 1 handful of pine nuts, soy milk sugar, olive oil.

In a saucepan, make cool rum with raisins. Peel and cut apples into slices, just to brown with a little olive oil. Add raisins to the apples found in rum, cinnamon, stirring well to combine well. Line a tart with a disk of pastry, add apples prepared by removing any excess liquid, sprinkle with pine nuts. Close with a second disc of pastry, fold the edges by welding well. Decorate the surface. Bake in preheated oven (240 degrees) for 25-35 minutes.

Chestnut Pudding (4)

750 gr. of chestnut flour, 100 gr. of raisins, 1 tablespoon of kuzu, 1-2 tablespoons of barley malt, grated rind of 1 orange, 1 lt. water, pine nuts, salt.

Mix the raisins with a cup of liters of water needed to prepare the pudding. Combine the water chestnut flour, stirring carefully. Add the raisins, the kuzu dissolved in a little water warmed, the malt barley, a pinch of salt and grated orange peel. Bring to a boil at low heat, stirring, then cover and cook for about 1 hour very slowly (stirring occasionally, making sure the flour does not stick). Serve warm in bowls garnished with pine nuts, or cold.

Plum Cream (For 4)

200 gr. of prunes, 500 grams of soy yogurt, 50 grams of shelled almonds, sugar cane full, cinnamon, pine nuts, salt.

Soften the plums in water overnight. Cook with a pinch of salt over low heat for 20 minutes. Allow to cool, remove the kernels and mix. Combine the soy yogurt, add brown sugar to taste melted in a drop of hot water, mix thoroughly. Pour into bowls and sprinkle with cinnamon, decorate the plum cream with almonds and pine nuts.

I will try to update regularly this page about vegan desserts.

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