THESE MINI PAVLOVAS ARE

• vegan
• dairy-free
• egg-free
• gluten-free
• light
• crispy
• gooey on the inside
• sweet
• easy to make
• made with aquafaba
• topped with whipped coconut cream and berries
• so delicious

WHAT YOU NEED TO MAKE MINI VEGAN PAVLOVAS

You need the following ingredients to make these mini vegan berry pavlovas (the exact measurements are in the recipe card below):

Pavlovas:

• Aquafaba – liquid from a can of chickpeas. Use canned chickpeas low in salt. Once you open the can, drain the water from the can to the bowl through a strainer.
• Cornstarch – makes the meringue soft in the center.
• Granulated sugar – make sure to add the sugar slowly and gradually while whipping the meringue.

Coconut Whipped Cream:

• Coconut cream – Use the cream from a can of full-fat coconut milk that has been chilled overnight in the fridge so that the cream separates. You may also find already separated coconut cream in your store and use that.
• Powdered sugar

Toppings:

• Jam – use berry jam of your choice.
• Fresh berries

Equipment you need:

• Strainer
• 2 glass bowls – The bowl you use for whipping the aquafaba needs to be completely grease-free.
• Hand mixer or a stand mixer
• Baking tray
• Parchment paper
• Piping bag and piping star tip

HOW TO MAKE MINI VEGAN BERRY PAVLOVAS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 230°F (110°C) and line the baking tray with parchment paper. Set the tray aside.

2. Step: Make aquafaba meringue

Open the can of chickpeas and drain the chickpea water (aquafaba) through a strainer into a large glass bowl (make sure the bowl is grease-free).

Whisk the aquafaba, using a hand mixer or stand mixer, on high speed until stiff peaks form. It should take about 8-10 minutes. If you tilt the bowl and the aquafaba slides down, keep whipping. Add cornstarch and then slowly and gradually add the granulated sugar while the mixer is running, and mix for about 5-8 minutes until the sugar dissolves.

3. Step: Bake the pavlovas

Pipe or spoon the mixture onto a lined baking tray into 14 individual meringues (with a diameter of approx. 2,7 inches/7 cm), making space between each one.

Bake in preheated oven for 1 hour 30 minutes. Do not open the oven while baking. Turn the oven off and leave the pavlovas in the oven until completely cool.

4. Step: Make coconut whipped cream and serve

Add coconut cream and powdered sugar to a mixing bowl, and whip it with a hand mixer until light and fluffy and small peaks form.

Serve cooled pavlovas with coconut whipped cream, berry jam, and fresh berries of your choice.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN PAVLOVA?

Store the pavlovas without any topping in an airtight container at room temperature.

HOW LONG DOES VEGAN PAVLOVA LAST?

Homemade mini vegan pavlova will last for about 3 days in an airtight container.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Mousse (made with aquafaba)
• Baked Cheesecake with Raspberry Sauce
• White Chocolate Pistachio Cookies
• Lemon Poppy Seed Loaf Cake
• Strawberry Cupcakes

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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MINI VEGAN BERRY PAVLOVAS

These Mini Vegan Berry Pavlovas are crispy, light, sweet, and super easy to make. Topped with vegan coconut whipped cream, jam, and a mix of fresh berries. Dairy-free, egg-free.

Course Dessert

Cuisine Australian

Diet Gluten Free, Vegan

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 14 pavlovas

Calories 75kcal

Author Plantiful Bakery

Ingredients

Pavlovas:

• 120 g (1/2 cup) aquafaba, chilled*
• 1 tsp cornstarch
• 100 g (1/2 cup) granulated sugar

Coconut Whipped Cream:

• 200 g coconut cream from a can of full-fat coconut milk chilled overnight
• 6 tbsp (45g) powdered sugar

Toppings:

• jam (blueberry, strawberry, raspberry)
• fresh berries
• powdered sugar

Instructions

• Preheat the oven to 230°F (110°C) and line the baking tray with parchment paper. Set the tray aside.
• Open the can of chickpeas and drain the chickpea water (aquafaba) through a strainer into a large glass bowl (make sure the bowl is grease-free).
• Whisk the aquafaba, using a hand mixer or stand mixer, on high speed until stiff peaks form. It should take about 8-10 minutes. If you tilt the bowl and the aquafaba slides down, keep whipping. Add cornstarch and then slowly and gradually add granulated sugar while the mixer is running, and mix for about 5-8 minutes until the sugar dissolves.
• Pipe or spoon the mixture onto a lined baking tray into 14 individual meringues (with a diameter of approx. 2,7 inches/7 cm), making space between each one.
• Bake in preheated oven for 1 hour 30 minutes. Do not open the oven while baking. Turn the oven off and leave the pavlovas in the oven until completely cool.
• Add coconut cream and powdered sugar to a mixing bowl, and whip it with a hand mixer until light and fluffy and small peaks form.
• Serve cooled pavlovas with coconut whipped cream, berry jam, and fresh berries of your choice.

Notes

* Aquafaba: Liquid from a can of chickpeas. Use canned chickpeas low in salt. Once you open the can, drain the water from the can to the bowl through a strainer.

Storing:

First, make sure the pavlovas cool completely. Then store them without any topping in an airtight container at room temperature for about 3 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 75kcal

Nutrition Facts

Serving: 1 pavlova* / Calories: 75kcal / Total Fat: 3,2g / Saturated Fat: 2,9g / Cholesterol: 0mg / Total Carbohydrate: 12,6g / Fiber: 0,7g / Sugar: 10,9g / Protein: 0,3g / Sodium: 4mg

* without berries or jam

Příspěvek MINI VEGAN BERRY PAVLOVAS se objevil jako první na Plantiful Bakery.

THIS CHOCOLATE MOUSSE IS

• vegan
• eggless
• dairy-free
• gluten-free
• chocolaty
• rich
• fluffy
• light
• easy & simple recipe
• made with only 3 ingredients
• so delicious
• perfect chocolate dessert

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE MOUSSE

You need the following ingredients to make this Chocolate Mousse (the exact measurements are in the recipe card below):

• Aquafaba – It is liquid from cooked chickpeas. Use canned chickpeas low in salt. Make sure it has room temperature. Once you open the can, drain the chickpea water to the bowl through a strainer. The good thing about aquafaba (unlike egg whites) it cannot be overwhipped.
• Dark chocolate – Use high-quality (vegan) chocolate bar, about 60-70%. Finely chop the bar to make it easier and faster to melt.
• White granulated sugar – used as a sweetener. You must add it slowly as you whip the aquafaba with a hand mixer. You may add less or more sugar to the aquafaba. It depends on your taste and how sweet is the chocolate you use.

For Coconut Whipped Cream you need:

• Coconut cream – I used the cream from a can of full-fat coconut milk and let it chill overnight in the fridge so that the cream separated. But you may find already separated coconut cream in your store and use that.
• Powdered sugar – sweetener for the whipped cream. You can substitute for maple syrup.

Equipment you need:

• Strainer
• 2 medium-size glass bowl – for whipping aquafaba and melting the chocolate. The bowl you use for whipping the aquafaba needs to be dry and completely grease-free.
• Hand mixer or a stand mixer
• Small pot
• Spatula

HOW TO MAKE VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Vegan Chocolate Mousse with aquafaba is easy and comes with 5 following steps:

1. Step: Whisk the aquafaba

Open the can of chickpeas and drain the chickpea water (aquafaba) through a strainer into a medium-size glass bowl (make sure the bowl is grease-free and dry).

Whisk the aquafaba with a hand mixer on high speed until stiff peaks form. It should take about 5-10 minutes. If you tilt the bowl and the aquafaba slides down, keep whipping. Then slowly add the granulated sugar while the mixer is running and mix for about 3-5 minutes.

2. Step: Melt the chocolate

Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times.

Once the chocolate is melted, take the bowl off the heat, and allow the chocolate to cool down a little (it should not be warm to touch).

3. Step: Combine melted chocolate with whipped aquafaba

Gently and gradually fold the melted chocolate into the whipped aquafaba using a spatula (it will deflate a bit once you combine it).  Make sure that no chocolate drop to the bottom of the bowl. Be careful not to overmix.

4. Step: Divide into 4 jars and let chill in a fridge

Divide the mixture into 4 smaller glasses. Put them into the fridge, and let chill for at least 3 hours, ideally overnight, to set.

5. Step: Make coconut whipped cream (optional) and serve

Add coconut cream and powdered sugar to a mixing bowl, and whip it with a hand mixer until light and fluffy and small peaks form.

Serve chilled chocolate mousse with coconut whipped cream, chocolate shavings, or fresh berries.

CHOCOLATE MOUSSE TOPPING IDEAS

• coconut whipped cream
• vegan yogurt or sour cream
• chocolate shavings
• crushed cookies (Oreos, Biscoff biscuits, …)
• chopped nuts
• fresh berries
• pomegranate seeds
• ground freeze-dried strawberries or raspberries
• orange zest
• shredded coconut

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN CHOCOLATE MOUSSE?

Store the chocolate mousse in the glasses in a fridge, ideally covered (e.g with aluminum foil).

HOW LONG DOES AQUAFABA CHOCOLATE MOUSSE LAST?

The aquafaba chocolate mousse will keep in the fridge for up to 3-5 days.

CAN YOU FREEZE CHOCOLATE MOUSSE?

I wouldn’t recommend storing the chocolate mousse in the freezer, as it changes the texture. It is best enjoyed the next day after chilled in the fridge.

Despite that, you can freeze it in an airtight container for up to 2 months.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• The Best Fudgy Brownies
• Chocolate Cupcakes Filed With Ganache
• Chocolate Orange Cookies
• Homemade Vegan Nutella
• Chocolate Protein Smoothie Bowl
• Vegan Baked Cheesecake

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

This Vegan Chocolate Mousse is made with aquafaba and dark chocolate. It is rich, sweet, fluffy, and light. Easy and simple dessert recipe, with only 3 ingredients. Best served with coconut whipped cream.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Chilling Time: 3 hours

Total Time 3 hours 15 minutes

Servings 4 servings

Calories 258kcal

Author Plantiful Bakery

Ingredients

Chocolate Mousse:

• 125 g (1/2cup/125ml) aquafaba, room temperature (liquid from a can of chickpeas)
• 150 g (5,3oz) vegan dark chocolate bar, 60-70% (high-quality)
• 3 tbsp (38g) white granulated sugar*

Coconut Whipped Cream (optional):

• 200 g coconut cream (thick part from a can of full-fat coconut milk chilled in the fridge overnight)
• 4 tbsp (30g) powdered sugar

Instructions

• Open the can of chickpeas and drain the chickpea water (aquafaba) through a strainer into a medium-size glass bowl (make sure the bowl is grease-free and dry). Whisk the aquafaba with a hand mixer on high speed until stiff peaks form. It should take about 5-10 minutes. If you tilt the bowl and the aquafaba slides down, keep whipping. Then slowly add the granulated sugar while the mixer is running and mix for about 3-5 minutes.
• Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water (don't let the bottom of the bowl touch hot water). Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, take the bowl off the heat, and allow the chocolate to cool down a little (it should not be warm to touch).
• Gently and gradually fold the melted chocolate into the whipped aquafaba using a spatula (it will deflate a bit once you combine it).  Make sure that no chocolate drop to the bottom of the bowl. Be careful not to overmix.
• Divide the mixture into 4 smaller glasses. Put them into the fridge and let chill for at least 3 hours, ideally overnight, to set.
• Coconut Whipped Cream: Add coconut cream and powdered sugar to a mixing bowl and whip it with a hand mixer until light and fluffy and small peaks form.
• Serve chilled chocolate mousse with coconut whipped cream, chocolate shavings, or fresh berries.
• Enjoy!

Notes

* You may add less or more sugar to the aquafaba. It depends on your taste and how sweet is the chocolate you use.

Storage

Store the chocolate mousse in the glasses in a fridge, ideally covered (e.g with aluminum foil). It will keep up for 3-5 days.

Nutrition

Calories: 258kcal

Nutrition Facts

Serving: 1 serving / Calories: 258kcal / Total Fat: 14,4g / Saturated Fat: 8,3g / Cholesterol: 0mg / Total Carbohydrate: 30,1g / Fiber: 3,0g / Sugar: 23,7g / Protein: 2,6g / Sodium: 4,8mg / Iron: 2,5mg / Potassium: 213mg

*Nutrition Facts are calculated without coconut whipped cream.

Příspěvek VEGAN CHOCOLATE MOUSSE WITH AQUAFABA se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE BROWNIES ARE

• vegan
• dairy-free
• egg-free
• rich
• fudgy
• gooey
• loaded with chocolate flavor
• shiny and crackly on top
• so delicious
• quick
• the best chocolate dessert

WHAT YOU NEED TO MAKE THE BEST VEGAN FUDGY BROWNIES

You need the following ingredients to make these Vegan Fudgy Brownies (the exact measurements are in the recipe card below):

• Psyllium husk – act as an egg replacer and makes the brownies fudgier. You can substitute for flaxseed meal.
• Vegan butter – use vegan butter that has around 75-80% fat (such as Naturli Vegan Block).
• Brown sugar – holds the moisture within the brownies and adds a slight caramel flavor.
• White cane sugar – Melting the butter with sugar creates that beautiful shiny crackly brownie top.
• Aquafaba – The water from canned chickpeas, which acts as an egg replacer along with psyllium ‘egg’.
• Dark chocolate – Use high quality 60–70% dark chocolate bar.
• Cocoa powder – Add more richness. Use high quality unsweetened cocoa powder.
• All-purpose flour – You don’t need much flour in this recipe. Less flour creates more fudgy brownies, plus the cocoa powder takes the place of some flour.
• Ground coffee or espresso powder – Deepens the chocolaty flavor in brownies, without the taste of the coffee. I like to use dark roast ground coffee for extra richness.
• Baking powder
• Sea salt – balance the sweetness.
• Chocolate chips or chunks – Add extra chocolate to the batter or on top of the brownies.

Equipment you need:

• Small saucepan or pot
• Whisk
• Mixing bowl
• Silicon spatula or wooden spoon
• Sifter
• Square baking pan – 23×23 cm/9×9 inches. I don’t recommend using a larger pan because these brownies are quite thin.
• Parchment paper
• Cooling rack

HOW TO MAKE THE BEST VEGAN FUDGY BROWNIES WITH SHINY CRACKLY TOP

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 180°C (350°F). Lightly grease a 23x23cm/9×9 in a square pan with a little bit of vegan butter (or coconut oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. The parchment paper will prevent the brownies from sticking to the pan.

2. Step: Make psyllium ‘egg’

Combine psyllium husk with 2 tbsp of water. Mix well and set aside.

3. Step: Melt vegan butter with sugar

In a small saucepan, melt vegan butter over medium heat. Then add brown sugar and white sugar. Whisk until the sugar slightly melt. Then take it off the heat.

4. Step: Make brownie batter

Pour the sugar-butter mixture into a mixing bowl and whisk in psyllium ‘egg’. After it’s combined, slowly whisk in aquafaba. Then, use a spatula to mix in melted chocolate. Make sure it’s all well combined.

To the wet mixture, sift the cocoa powder, all-purpose flour, ground coffee, baking powder, and sea salt. Mix until combined. Don’t overmix the batter. Mix in chocolate chips or chunks (or you can sprinkle them on top of the brownies in the pan).

5. Step: Bake the brownies

Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 20 minutes. Brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes because all ovens vary.

6. Step: Let the brownies cool completely

Remove the brownies from the oven and place them on a cooling rack. You can sprinkle them with a little bit of salt. Let them cool completely in the baking pan before cutting into squares. Otherwise, they may crumble as you cut them.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN FUDGY BROWNIES?

First, make sure the brownies are completely cooled. Then store cut squares in an airtight container (to keep the moisture) at room temperature or in a fridge.

HOW LONG DO VEGAN BROWNIES LAST?

Brownies will last up to 4 days at room temperature and up to a week in the fridge.

CAN YOU FREEZE VEGAN FUDGY BROWNIES?

Yes, you can freeze the brownies for up to 3 months in an airtight container. To unfreeze them, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Cupcakes With Ganache Filling
• Biscoff Chocolate Truffles
• Chocolate Orange Cookies
• Hot Chocolate With Rum
• Creamy Chocolate Protein Smoothie Bowl
• Bakery-Style Chocolate Chip Muffins

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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BEST VEGAN FUDGY BROWNIES

The Best Vegan Fudgy Brownies recipe! These brownies are rich, chocolaty, fudgy, and so delicious. They have a beautiful shiny crackly top and will melt in your mouth. The only vegan brownies recipe you will ever need!

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 9 squares

Calories 222kcal

Author Plantiful Bakery

Ingredients

• 1 tsp psyllium husk*
• 2 tbsp water
• 50 g vegan butter (75-80% fat) + extra for greasing
• 80 g brown sugar
• 70 g white cane sugar
• 60 ml (1/4 cup) aquafaba
• 100 g dark chocolate bar, 70% melted (high quality)
• 30 g unsweetened cocoa powder
• 60 g all-purpose flour
• 1 tsp ground coffee or espresso powder
• 1 tsp baking powder
• ¼ tsp sea salt
• 30 g chocolate chips or chunks

Instructions

• Preheat the oven to 180°C (350°F). Lightly grease a 23x23cm/9x9 in a square pan with a little bit of vegan butter. Then line the pan with a strip of parchment paper.
• Combine psyllium husk with 2 tbsp of water. Mix well and set aside.
• In a small saucepan, melt vegan butter over medium heat. Then add brown sugar and white sugar. Whisk until the sugar slightly melt. Then take it off the heat.
• Pour the sugar-butter mixture into a mixing bowl and whisk in psyllium 'egg'. After it's combined, slowly whisk in aquafaba. Then, use a spatula to mix in melted chocolate. Make sure it's all well combined.
• To the wet mixture, sift the cocoa powder, all-purpose flour, ground coffee, baking powder, and sea salt. Mix until combined. Don't overmix the batter. Mix in chocolate chips or chunks (or you can sprinkle them on top of the brownies in the pan).
• Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 20 minutes. Brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes because all ovens vary.
• Remove the brownies from the oven and place them on a cooling rack. Let them cool completely in the baking pan before cutting into squares.
• Enjoy!

Notes

* You can substitute for flaxseed meal.

Storage

First, make sure the brownies are completely cooled. Then store cut squares in an airtight container (to keep the moisture). They will last up to 4 days at room temperature and up to a week in the fridge. Brownies can also be frozen for up to 3 months.

Nutrition

Calories: 222kcal

Nutrition Facts

Serving: 1 square / Calories: 222kcal / Total Fat: 11,1g / Saturated Fat: 6,0g / Cholesterol: 0mg / Sodium: 75mg / Total Carbohydrate: 31g / Fiber: 3,1g / Sugar: 20g / Protein: 2,6g / Iron: 2,5mg / Potassium: 173mg

Příspěvek BEST VEGAN FUDGY BROWNIES se objevil jako první na Plantiful Bakery.