coconut cream Archives - Plantiful Bakery

VEGAN BISCOFF CHEESECAKE CUPS

Thu, 13 Jan 2022 12:28:07 +0000

Tento příspěvek je dostupný i v Češtině

These individual no-bake Vegan Biscoff Cheesecake Cups are creamy, rich, indulgent, absolutely delicious, and easy to make. They’re made of Biscoff cookie crust, Biscoff coconut cashew cheesecake filling, and Biscoff spread on top. Best served with coconut whipped cream. Dairy-free, eggless.

THESE BISCOFF CHEESECAKE CUPS ARE

vegan
dairy-free
egg-free
no-bake
creamy
smooth
indulgent
rich
flavorful
easy to make
simple
so delicious
perfect dessert for Biscoff lovers

WHAT YOU NEED TO MAKE VEGAN BISCOFF CHEESECAKE CUPS

You need the following ingredients to make these Lotus Biscoff cheesecake cups (the exact measurements are in the recipe card below):

Lotus Biscoff cookies – finely crush the cookies in a blender or place them into a zip lock bag and smash them with a rolling pin.
Coconut oil – You can also use vegan butter.
Cashews – Soak the cashews in water for at least 2 hours to soften them. If you have a powerful high-speed blender, you can skip the soaking.
Coconut cream – a creamy part of full-fat coconut milk chilled in the fridge overnight.
Lotus Biscoff spread
Maple syrup – Adjust the sweetness to your taste. You can skip the maple syrup because the Biscoff spread is sweet enough.
Lemon juice – adds a bit of sourness to the cheesecake filling.
Coconut whipped cream – goes perfectly as a topping.

Equipment you need:

3 small glass bowls – about 6 oz (180ml)
High-speed blender

HOW TO MAKE THE BEST NO-BAKE VEGAN BISCOFF CHEESECAKE CUPS

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

1. Step: Make the cookie crust

Combine crushed Biscoff cookies with coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

2. Step: Make the cheesecake filling

To a high-speed blender, add cashews, coconut cream, Biscoff spread, maple syrup, and lemon juice, and blend on high speed until creamy and smooth.

Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

3. Step: Add melted Biscoff spread and refrigerate

Top each cheesecake with melted Biscoff spread and let set in the fridge.

4. Step: Assemble and serve

Once refrigerated, top with coconut whipped cream and crushed Biscoff cookies.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE CHEESECAKE CUPS?

Store the cheesecake cups covered in the fridge.

HOW LONG DO VEGAN BISCOFF CHEESECAKE CUPS LAST?

No-bake vegan cheesecake cups will last for up to 5 days in the fridge.

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

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.

VEGAN BISCOFF CHEESECAKE CUPS

These individual no-bake Vegan Biscoff Cheesecake Cups are creamy, rich, indulgent, absolutely delicious, and easy to make. They're made of Biscoff cookie crust, Biscoff coconut cashew cheesecake filling, and Biscoff spread on top. Best served with coconut whipped cream. Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 0 minutes

Chilling Time 2 hours

Total Time 2 hours 10 minutes

Servings cups

Calories 678kcal

Author Plantiful Bakery

Ingredients

Crust:

60 g Lotus Biscoff cookies finely crushed
1 ½ tbsp coconut oil or vegan butter melted

Cheesecake Filling:

1/2 cup cashews soaked in water for at least 2 hours and drained
1 cup coconut cream = a creamy part of full-fat coconut milk chilled in the fridge overnight
4 tbsp Lotus Biscoff spread
1 tbsp maple syrup
1 tsp lemon juice

Topping (optional):

3-4 tbsp Lotus Biscoff spread melted
coconut whipped cream
Lotus Biscoff cookies crushed

Instructions

To make the crust:

Combine crushed Biscoff cookies with coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

To make the cheesecake filling:

To a high-speed blender, add cashews, coconut cream, Biscoff spread, maple syrup, and lemon juice, and blend on high speed until creamy and smooth.
Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

Topping:

Top each cheesecake with melted Biscoff spread and let set in the fridge.
Once refrigerated, top with coconut whipped cream and crushed Biscoff cookies.

Notes

Storing:

Store the cheesecake cups covered in the fridge for up to 5 days.

Read my blog post above for tips and helpful information.

Nutrition

Serving: 1cup | Calories: 678kcal

Want to save this recipe for later? Add it to your board on Pinterest!

Nutrition Facts

Serving: 1 cup* / Calories: 678kcal / Total Fat: 51,6g / Saturated Fat: 28,2g / Cholesterol: 0mg / Total Carbohydrate: 47,9g / Fiber: 1,1g / Sugar: 27,5g / Protein: 6,9g / Sodium: 178mg / Potassium: 181mg / Iron: 1,7mg

* Nutrition facts are counted without coconut whipped cream.

Příspěvek VEGAN BISCOFF CHEESECAKE CUPS se objevil jako první na Plantiful Bakery.

NO-BAKE APPLE PIE CHEESECAKE CUPS

Wed, 29 Sep 2021 18:01:11 +0000

These individual No-Bake Apple Pie Cheesecake Cups are creamy, smooth, indulgent, and so easy to make. They’re made of cookie crust, spiced coconut cashew cheesecake, and apple pie filling on top. It’s a perfect autumn treat. Vegan, dairy-free, and eggless.

THESE APPLE PIE CHEESECAKE CUPS ARE

vegan
dairy-free
egg-free
healthy
no-bake
creamy
smooth
indulgent
rich
spicy
flavorful
easy to make
simple
so delicious
perfect autumn dessert

WHAT YOU NEED TO MAKE VEGAN APPLE PIE CHEESECAKE CUPS

You need the following ingredients to make these cheesecake cups (the exact measurements are in the recipe card below):

Vegan cookies – I used vegan digestives, but you can use any vegan cookies, such as Lotus Biscoff biscuits.
Coconut oil – You can also use vegan butter.
Cashews – soak them in water for at least 2 hours.
Coconut cream – a creamy part of full-fat coconut milk chilled in the fridge overnight.
Maple syrup
Lemon juice
Vanilla extract
Cinnamon and nutmeg – add warm depth of flavor.
Apples – peeled and chopped the apples into cubes.

Equipment you need:

3 small glass bowls – about 6 oz (180ml)
High-speed blender
Small saucepan or pan
Silicon spatula or wooden spoon

HOW TO MAKE VEGAN NO-BAKE APPLE PIE CHEESECAKE CUPS

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

1. Step: Make the cookie crust

Combine crushed cookies with melted coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

2. Step: Make the cheesecake filling

To a high-speed blender, add cashews, coconut cream, maple syrup, lemon juice, vanilla, ground cinnamon, and nutmeg and blend on high speed until creamy and smooth.

Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

3. Step: Make the apple pie topping

Add chopped apples, maple syrup, water, lemon juice, and cinnamon to a pan. Mix, cover with lit and let cook on medium heat until the apples are soft. Add more water if needed. Take off the heat and let cool completely.

4. Step: Assemble and serve

Once refrigerated, top each glass with apple pie topping and serve!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE CHEESECAKE CUPS?

Store the cheesecake cups covered in the fridge.

HOW LONG DO VEGAN APPLE PIE CHEESECAKE CUPS LAST?

The apple pie cheesecake cups will last for up to 5 days in the fridge.

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

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.

Check out this recipe

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.

Want to save this recipe for later? Add it to your board on Pinterest!

NO-BAKE APPLE PIE CHEESECAKE CUPS

These individual No-Bake Apple Pie Cheesecake Cups are creamy, smooth, indulgent, spicy, and so easy to make. They’re made of cookie crust, spiced coconut cashew cheesecake, and apple pie filling on top. It’s a perfect autumn treat. Vegan, dairy-free, and eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 12 minutes

Cook Time 0 minutes

Chilling Time: 2 hours

Total Time 2 hours 12 minutes

Servings servings

Calories 558kcal

Author Plantiful Bakery

Ingredients

Crust:

60 g vegan digestive cookies, finely crushed (or any vegan cookies)
1 ½ tbsp coconut oil melted

Cheesecake Filling:

1/2 cup cashews soaked in water for at least 2 hours and drained
1 cup coconut cream (a creamy part of full-fat coconut milk chilled in the fridge overnight)
4 tbsp maple syrup
1 tsp lemon juice
1 tsp vanilla extract
½ tsp ground cinnamon
pinch ground nutmeg

Apple Pie Topping:

1 cup apples peeled and chopped into cubes
1 tbsp maple syrup
1-2 tbsp water
½ tbsp lemon juice
½ tsp ground cinnamon

Instructions

To make the crust: Combine crushed cookies with melted coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.
To make the cheesecake filling: To a high-speed blender, add cashews, coconut cream, maple syrup, lemon juice, vanilla, ground cinnamon, and nutmeg and blend on high speed until creamy and smooth.
Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.
To make the topping: Add chopped apples, maple syrup, water, lemon juice, and cinnamon to a pan. Mix, cover with lit and let cook on medium heat until the apples are soft. Add more water if needed. Take off the heat and let cool completely.
Once refrigerated, top each glass with apple pie topping and serve!

Notes

Storing:

Store the cheesecake cups covered in the fridge for up to 5 days.

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

Nutrition

Serving: 1bowl | Calories: 558kcal

Nutrition Facts

Serving: 1 / Calories: 558kcal / Total Fat: 38,4g / Saturated Fat: 25,6g / Cholesterol: 0mg / Total Carbohydrate: 48,7g / Fiber: 1,8g / Sugar: 32,4g / Protein: 6,0g / Sodium: 106mg / Potassium: 269mg / Iron: 1,8mg

Příspěvek NO-BAKE APPLE PIE CHEESECAKE CUPS se objevil jako první na Plantiful Bakery.

VEGAN COCONUT CASHEW BALLS

Tue, 17 Aug 2021 16:09:56 +0000

Vegan Coconut Cashew Balls. Sweet, indulgent, absolutely delicious, and super easy to make. You’ll need only 4 ingredients to make this healthy no-bake treat. Gluten-free.

THESE COCONUT CASHEW BALLS ARE

vegan
dairy-free
gluten-free
healthy
naturally sweetened
sweet
indulgent
gooey
no-bake
easy to make
made with 4 ingredients
perfect snack

WHAT YOU NEED TO MAKE COCONUT CASHEW BALLS

You need the following ingredients to make these Coconut Balls (the exact measurements are in the recipe card below):

Cashew butter – You can also use almond or peanut butter.
Coconut cream – A creamy part of full-fat coconut milk chilled in the fridge overnight.
Maple syrup
Desiccated coconut – If the mixture is too sticky or can’t hold a shape, you can add coconut flour.

Equipment you need:

Medium-size bowl
Fork
Kitchen scale (optional)
Small bowl

HOW TO MAKE VEGAN COCONUT CASHEW BALLS

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

1. Step: Make the mixture

In a bowl, using a fork, combine cashew butter and maple syrup. Add coconut cream a mix well to combine. Then add desiccated coconut and mix until well combined. If the mixture is too sticky, add more desiccated coconut or add coconut flour.

2. Step: Let chill in the fridge

Place the mixture in the fridge and let chill for about 60 minutes to firm up.

3. Step: Roll out balls

Roll out 22 even balls between your hands (1 ball = about 18g). Roll each ball in desiccated coconut to coat.

Enjoy immediately or refrigerate to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE COCONUT CASHEW BALLS?

Store the coconut cashew balls in an airtight container in the fridge.

HOW LONG DO COCONUT BALLS LAST?

The coconut balls will last in the fridge for up to 7 days.

CAN I FREEZE COCONUT BALLS?

Yes, you can freeze them for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them thaw for a few minutes before eating or in the fridge overnight.

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

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.

VEGAN COCONUT CASHEW BALLS

Vegan Coconut Cashew Balls. Sweet, indulgent, absolutely delicious, and super easy to make. You’ll need only 4 ingredients to make this healthy no-bake treat. Gluten-free.

Course Dessert, Snack

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 15 minutes

Cook Time 0 minutes

Chilling Time: 1 hour

Total Time 1 hour 15 minutes

Servings balls

Calories 97kcal

Author Plantiful Bakery

Ingredients

¾ cup (188g) cashew butter*
⅓ cup (70g) coconut cream = a creamy part of full-fat coconut milk chilled in the fridge overnight
5 tbsp (85g) maple syrup
1 ½ cup (100g) desiccated coconut + extra for coating

Instructions

In a bowl, using a fork, combine cashew butter and maple syrup. Add coconut cream a mix well to combine. Then add desiccated coconut and mix until well combined. If the mixture is too sticky, add more desiccated coconut (or add coconut flour).
Place the mixture in the fridge and let chill for about 60 minutes to firm up.
Roll out 22 even balls between your hands (1 ball = about 18g). Roll each ball in desiccated coconut to coat.
Enjoy immediately or refrigerate to firm up.

Notes

* Cashew butter: You can also use almond or peanut butter.

Storing:

Store the coconut cashew balls in an airtight container in the fridge for up to 7 days.

Nutrition

Calories: 97kcal

Nutrition Facts

Serving: 1 ball / Calories: 97kcal / Total Fat: 7,8g / Saturated Fat: 4,1g / Cholesterol: 0mg / Total Carbohydrate: 6,1g / Fiber: 0,9g / Sugar: 3,3g / Protein: 1,8g / Sodium: 5mg / Iron: 0,6mg

Příspěvek VEGAN COCONUT CASHEW BALLS se objevil jako první na Plantiful Bakery.

COTTON CANDY SMOOTHIE

Tue, 10 Aug 2021 13:54:13 +0000

This Cotton Candy Smoothie is creamy, healthy, refreshing, and so delicious. It is made from frozen fruit, blue spirulina, tahini, and coconut cream. Dairy-free, gluten-free, vegan.

THIS COTTON CANDY SMOOTHIE IS

vegan
dairy-free
gluten-free
healthy
refreshing
creamy
thick
colorful
simple
quick easy to make
made with 5 ingredients
so delicious

WHAT YOU NEED TO MAKE A COTTON CANDY SMOOTHIE

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

Bananas – Use frozen bananas for a thicker texture.
Coconut cream – makes the smoothie super creamy. You can also use plant-based yogurt.
Tahini – or use any nut butter of your choice.
Frozen raspberries – for pink color.
Blue spirulina powder – for baby blue color.

Equipment you need:

High-speed blender or food processor – Use a blender tamper accelerator to push down the frozen bananas while blending.
Bowl
Small whisk

GARNISH IDEAS

fresh berries
granola
nut butter
chia seeds
hemp seeds
shredded coconut
chocolate chunks
cocoa nibs

HOW TO MAKE COTTON CANDY SMOOTHIE

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

1. To the high-speed blender or food processor, add frozen bananas, coconut cream, and tahini. Blend on high until smooth and creamy, ensuring there are no remaining chunks of bananas on the side (use blender tamper accelerator to push down the bananas while blending). If you like a thinner smoothie, add a splash of plant-based milk.

2. Add half of the smoothie mixture to a bowl and mix it with blue spirulina powder.

3. Blend the rest of the smoothie with frozen raspberries.

4. Transfer to a bowl or jar and swirl together. Add your favorite toppings and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE SMOOTHIE AHEAD OF TIME?

Yes, you can make the smoothie the night before and store it in the fridge, so it’s ready to go in the morning.

CAN I STORE THE SMOOTHIE IN THE FRIDGE?

The smoothie is best to enjoy immediately, but you can store it in the fridge for 1-2 days.

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

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.

COTTON CANDY SMOOTHIE

This Cotton Candy Smoothie is creamy, healthy, refreshing, and so delicious. It is made from frozen fruit, blue spirulina, tahini, and coconut cream. Dairy-free, gluten-free, vegan.

Course Breakfast, Snack

Cuisine Vegan

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings -2 servings

Calories 485kcal

Author Plantiful Bakery

Ingredients

3 small frozen bananas, sliced = about 290g
⅓ cup (60g) coconut cream or vegan yogurt
1 tbsp tahini or any nut butter – optional
¼ cup (30g) frozen raspberries
⅛ tsp blue spirulina powder

Instructions

To the high-speed blender or food processor, add frozen bananas, coconut cream, and tahini. Blend on high until smooth and creamy, ensuring there are no remaining chunks of bananas on the side (use blender tamper accelerator to push down the bananas while blending). If you like a thinner smoothie, add a splash of plant-based milk.
Add half of the smoothie mixture to a bowl and mix it with blue spirulina powder.
Blend the rest of the smoothie with frozen raspberries.
Transfer to a bowl or jar and swirl together.
Add your favorite toppings and enjoy!

Notes

Storing:

You can make the smoothie the night before and store it in the fridge so it's ready to go in the morning. It is best to enjoy it immediately, but it will last in the fridge for 1-2 days.

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

Nutrition

Calories: 485kcal

Nutrition Facts

Serving: 1 / Calories: 485kcal / Total Fat: 21,3g / Saturated Fat: 13,5g / Cholesterol: 0mg / Total Carbohydrate: 74,2g / Fiber: 10,2g / Sugar: 38,7g / Protein: 6,1g / Sodium: 45mg / Iron: 2,4mg

Příspěvek COTTON CANDY SMOOTHIE se objevil jako první na Plantiful Bakery.

VEGAN CHOCOLATE BROWNIE ICE CREAM

Tue, 06 Jul 2021 13:50:10 +0000

This no-churn Vegan Chocolate Brownie Ice Cream is loaded with fudgy brownies and swirled with peanut butter salted caramel. It is creamy, rich, chocolaty, decadent, and easy to make without an ice cream maker. Dairy-free and soy-free.

THIS CHOCOLATE BROWNIE ICE CREAM IS:

vegan
dairy-free
soy-free
creamy
no-churn
rich
chocolaty
decadent
easy to make
made without ice cream maker
loaded with pieces of fudgy brownies
swirled with peanut butter caramel

WHAT YOU NEED TO MAKE HOMEMADE VEGAN BROWNIE ICE CREAM

You need the following ingredients to make this dairy-free chocolate ice cream (the exact measurements are in the recipe card below):

Peanut butter – Use good-quality natural smooth peanut butter (avoid crunchy and thick peanut butter). You can substitute it for cashew or almond butter.
Maple syrup – The combination of peanut butter and maple syrup makes delicious healthy caramel.
Sea salt – for salted caramel flavor.
Coconut cream – Creamy part of full-fat coconut milk chilled in the fridge overnight.
Vegan condensed milk – Use store-bought condensed milk, or make your own with only 2 ingredients.
Cocoa powder – Use natural unsweetened cocoa powder.
Vegan brownies – Click here for my brownie recipe. You can also use chocolate cookies, such as Oreos, instead.

Equipment you need:

Medium-size bowl
Large bowl
Hand mixer or stand mixer
Silicon spatula
Loaf pan – 9 x 5 inch (25x13cm) or freezer-safe airtight container
Parchment paper
Aluminum foil

HOW TO MAKE VEGAN CHOCOLATE BROWNIE ICE CREAM

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

1. Step: Line the baking pan or airtight container

Line a 9”x 5” (25x13cm) loaf pan or freezer-safe airtight container with parchment paper and set aside.

2. Step: Make peanut butter caramel

In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Set aside.

3. Step: Make chocolate brownie ice cream

In a large bowl, using a hand mixer (alternatively, in a stand mixer with a whisk attachment), whip coconut cream until creamy and smooth and small peaks form. Mix in vegan condensed milk (in two parts) until incorporated. Add in cocoa powder and mix until combined. Lastly, swirl in peanut butter caramel and stir in small chunks of vegan brownies.

4. Step: Let it freeze

Transfer the ice cream into a lined loaf pan or freezer-safe airtight container and cover (use aluminum foil as a cover if using a loaf pan). Store in the freezer for at least 5 hours or overnight.

Before serving, let it thaw for about 20-30 minutes (use a scoop warmed under hot water for easier scooping).

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN BROWNIE ICE CREAM?

Store the ice cream in the loaf pan covered with aluminum foil or in an airtight container in the freezer.

HOW LONG DOES HOMEMADE VEGAN ICE CREAM LAST?

Homemade vegan ice cream will last for up to 2 months in the freezer.

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

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.

VEGAN CHOCOLATE BROWNIE ICE CREAM

Course Dessert, Ice Cream

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 0 minutes

Chilling Time 5 hours

Total Time 5 hours 10 minutes

Servings servings (one 9” x 5” loaf pan)

Calories 375kcal

Author Plantiful Bakery

Ingredients

100 g (1/2 cup) natural peanut butter, smooth
90 g (1/4 cup) maple syrup
½ tsp sea salt (optional)
500 g coconut cream (a creamy part of full-fat coconut milk chilled in the fridge overnight) = from about 2 cans
260 g vegan condensed milk*
40 g cocoa powder
3 vegan brownies, small chunks **

Instructions

Line a 9”x 5” (25x13cm) loaf pan or freezer-safe airtight container with parchment paper and set aside.
In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Set aside.
In a large bowl, using a hand mixer (alternatively, in a stand mixer with a whisk attachment), whip coconut cream until creamy and smooth and small peaks form. Mix in vegan condensed milk (in two parts) until incorporated. Add in cocoa powder and mix until combined. Lastly, swirl in peanut butter caramel and stir in small chunks of vegan brownies.
Transfer the ice cream into a lined loaf pan or freezer-safe airtight container and cover (use aluminum foil as a cover if using a loaf pan). Store in the freezer for at least 5 hours or overnight.
Before serving, let it thaw for about 20-30 minutes (use a scoop warmed under hot water for easier scooping).
Enjoy!

Notes

* Vegan Condensed Milk: Use store-bought condensed milk, or make your own with only 2 ingredients.

** Vegan Brownies: Click here for my brownie recipe. You can also use chocolate cookies, such as Oreos, instead.

Storing:

Homemade vegan ice cream will last for up to 2 months in the freezer.

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

Nutrition

Calories: 375kcal

Nutrition Facts

Serving: 1 / Calories: 375kcal / Total Fat: 25,3g / Saturated Fat: 18,4g / Cholesterol: 0mg / Total Carbohydrate: 35,5g / Fiber: 3,3g / Sugar: 27,0g / Protein: 4,4g / Sodium: 168mg / Potassium: 196mg / Iron: 1,7mg

Příspěvek VEGAN CHOCOLATE BROWNIE ICE CREAM se objevil jako první na Plantiful Bakery.

VEGAN TIRAMISU

Thu, 24 Jun 2021 13:52:39 +0000

This Vegan Tiramisu is rich, decadent, and flavorful. It is layered with homemade cake fingers soaked with boozy espresso, creamy filling, and topped with a dusting of cocoa powder. Dairy-free and egg-free.

THIS TIRAMISU IS:

vegan
dairy-free
egg-free
tofu-free
cashew-free
creamy
rich
decadent
easy to make
with homemade cake fingers
one of the best desserts

WHAT YOU NEED TO MAKE HOMEMADE VEGAN TIRAMISU

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

Granulated sugar – You can also use cane sugar or coconut sugar.
Sunflower oil – You can substitute it for any oil, such as canola, olive, or coconut oil.
Unsweetened plant-based milk – Use any plant-based milk of your choice, such as almond, oat, soy, or cashew milk. Make sure it has room temperature.
All-purpose flour – Sift the flour to avoid lumps. You can also use plain spelt flour.
Cornstarch – improves the texture of the cake fingers.
Baking powder and baking soda
Sea salt
Coconut cream – Creamy part of full-fat coconut milk chilled in the fridge overnight.
Vegan sour cream – Make sure it has room temperature. You can use vegan cream cheese instead.
Brewed espresso – or use strong coffee.
Maple syrup – sweetens the espresso. Optional ingredient.
Dark rum – adds more flavor. You can also use Marsala or brandy.
Cocoa powder – for the topping.

Equipment you need:

Baking pan – approx. 17×11 inches (43x27cm)
Parchment paper
Two large bowl
Whisk or hand mixer
Cooling rack
Shallow bowl – It should be wide enough to dunk the cake fingers into it.
Baking dish – approx. 9”x7”x2” (23x16x5 cm)
Silicon spatula
Sifter

Ingredients for the cake fingers

HOW TO MAKE VEGAN TIRAMISU

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 355°F (180°C) and line an approx. 17”x11” (43x27cm) baking pan with parchment paper. Set aside.

2. Step: Make cake fingers batter

In a large bowl, using a whisk, combine sugar and oil. Add in almond milk and whisk to combine. Then add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of salt and mix until just combined.

3. Step: Bake cake fingers

Transfer the batter to the lined baking pan and spread it evenly. Bake for about 17 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely. Once cooled, slice the cake into about 4”x1” (10x3cm) strips. You should yield 21 cake fingers. Set aside.

4. Step: Make the creamy filling

In a large bowl, using a hand mixer or whisk, cream coconut cream and sour cream until creamy and combined. Add sugar and mix to combine. Store in the fridge until ready to use.

5. Step: Make espresso mixture

In a shallow bowl, mix espresso, maple syrup, and dark rum.

6. Step: Assemble the tiramisu

Dip the cake fingers into the espresso mixture (be careful not to soak it too much) and place a layer in an approx. 9”x7”x2” (23x16x5 cm) dish. Layer on half of the creamy mixture on top. Add another layer of espresso dipped cake fingers, and then the rest of the creamy mixture. Smooth it on top and dust it with cocoa powder.

7. Step: Let chill in the fridge

Place the dish into the fridge overnight to let the cream firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE TIRAMISU?

Store the leftovers in the fridge in an airtight container or wrap the dish well with aluminum foil.

HOW LONG DOES HOMEMADE VEGAN TIRAMISU LAST?

Homemade tiramisu will last for up to 4 days in the fridge.

CAN I FREEZE TIRAMISU?

To freeze the tiramisu, wrap the dish with plastic wrap and then with aluminum foil. It can be frozen for up to 3 months. Before serving, let thaw in the fridge overnight.

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

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.

VEGAN TIRAMISU

Course Dessert

Cuisine Italian

Diet Vegan

Prep Time 20 minutes

Cook Time 17 minutes

Total Time 37 minutes

Servings servings

Calories 518kcal

Author Plantiful Bakery

Ingredients

Cake Fingers:

135 g (2/3 cup) granulated sugar
120 ml (1/2 cup) sunflower oil (or canola oil)
120 ml (1/2 cup) unsweetened almond milk, room temperature (or any plant-based milk)
200 g all-purpose flour
2 tbsp cornstarch
2 tsp baking powder
½ tsp baking soda
pinch sea salt

Creamy Mixture:

250 g coconut cream (creamy part of full-fat coconut milk chilled in the fridge overnight)
400 g vegan sour cream (or cream cheese - room temperature)
120 g granulated sugar

Espresso Mixture:

¾ cup brewed espresso cold
2 tbsp maple syrup (optional)
2 tbsp dark rum*

Decoration:

2 tbsp cocoa powder

Instructions

Preheat the oven to 355°F (180°C) and line an approx. 17”x11” (43x27cm) baking pan with parchment paper. Set aside.
In a large bowl, using a whisk, combine sugar and oil. Add in almond milk and whisk to combine. Then add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of salt and mix until just combined.
Transfer the batter to the lined baking pan and spread it evenly. Bake for about 17 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely. Once cooled, slice the cake into about 4”x1” (10x3cm) strips. You should yield 21 cake fingers. Set aside.
In a large bowl, using a hand mixer or whisk, cream coconut cream and sour cream until creamy and combined. Add sugar and mix to combine. Store in the fridge until ready to use.
In a shallow bowl, mix espresso, maple syrup, and dark rum.
Dip the cake fingers into the espresso mixture (be careful not to soak it too much) and place a layer in an approx. 9”x7”x2” (23x16x5 cm) dish. Layer on half of the creamy mixture on top. Add another layer of espresso dipped cake fingers, and then the rest of the creamy mixture. Smooth it on top and dust it with cocoa powder.
Place the dish into the fridge overnight to let the cream firm up.
Slice and serve!

Notes

* Rum: You can also use Marsala or brandy.

Storing:

Store the leftovers in the fridge in an airtight container or wrap the dish well with aluminum foil. It will last for up to 4 days.

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

Nutrition

Calories: 518kcal

Nutrition Facts

Serving: 1 / Calories: 518kcal / Total Fat: 29,1g / Saturated Fat: 14,7g / Cholesterol: 0mg / Total Carbohydrate: 60,7g / Fiber: 1,5g / Sugar: 35,7g / Protein: 3,4g / Sodium: 247mg / Iron: 1,5mg

Příspěvek VEGAN TIRAMISU se objevil jako první na Plantiful Bakery.

MINI VEGAN BERRY PAVLOVAS

Tue, 04 May 2021 11:02:46 +0000

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.

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:

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!

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 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

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VEGAN CHOCOLATE PEANUT BUTTER PIE (NO-BAKE)

Thu, 04 Mar 2021 14:38:04 +0000

No-Bake Vegan Chocolate Peanut Butter Pie with Oreo cookie crust! It has a creamy peanut butter filling made with coconut cream and chocolate ganache on top. It’s a simple, rich, and delicious dessert made with 9 ingredients.

THIS CHOCOLATE PEANUT BUTTER PIE IS

vegan
dairy-free
egg-free
super creamy
silky
rich
chocolaty
peanut buttery
simple
no-bake
so delicious
with Oreo cookie crust
made with 9 ingredients
irresistible
perfect no-bake dessert

WHAT YOU NEED TO MAKE NO BAKE CHOCOLATE PEANUT BUTTER PIE

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

Oreo cookies – blend the cookies in a food processor or high-speed blender until they are finely ground. Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin. For a gluten-free version, use any vegan gluten-free cookies, but you may need to adjust the amount of melted butter. You can add about a tablespoon of cocoa powder to make them darker like Oreos.
Vegan butter – you can also use coconut oil or vegan margarine, but you may need to add less because margarine has more moisture.
Smooth peanut butter – Gives the perfect flavor and texture to the pie. Use quality natural peanut butter or make your own.
Vegan sour cream – Makes the pie super creamy and silky. You can substitute for additional coconut cream, but the pie will have a firmer texture.
Coconut cream – Gives creamy texture. Use a can of full-fat coconut milk, refrigerate it overnight, and then open and scoop out the cream that has separated from the liquid and risen to the top.
Powdered sugar – used as a sweetener in the peanut butter filling.
Sea salt – balances the sweetness.
Dark chocolate – Melt the chocolate and mix it with almond milk to make the ganache. Use a high-quality vegan dark chocolate bar that has around 55-60%.
Unsweetened almond milk – Make sure it has room temperature. You can use any plant-based milk of your choice, such as soy, oat, cashew, or coconut milk.

Equipment you need:

Food processor or high-speed blender – to blend the cookies.
7-inch pie pan (non-stick) – 18×3,5 cm. If you are not using a non-stick pan, spray or grease it with oil.
2 medium-size bowls – one for Oreo crust, one for the peanut butter filling
Hand mixer
Silicon spatula
Glass bowl + small pot – for the chocolate ganache

HOW TO MAKE NO BAKE VEGAN CHOCOLATE PEANUT BUTTER PIE

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

Making this chocolate peanut butter pie is easy and comes with 4 following steps:

1. Step: Make the Oreo crust

In a food processor or blender, crush the Oreos until they are finely ground, and mix them with melted vegan butter in a bowl until properly mixed. Add the mixture to the 7’’ pie pan (18×3,5cm) – if you are not using a non-stick pan, spray or grease it with oil. Press the cookies into the pan, working up the sides a little bit, use the bottom of measuring cup or a tablespoon to pack it tightly. Place it in the fridge while making the filling.

2. Step: Make peanut butter filling

To a medium-size bowl, add peanut butter and vegan sour cream, and mix with a hand mixer until creamy and smooth. Then add coconut cream, powdered sugar, and a pinch of salt, mix on low speed until completely combined.

Pour the filling over the chilled Oreo crust, smooth it on top, and place it in the fridge for about 1 hour to set.

3. Step: Make the chocolate ganache

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, slowly and gradually, while stirring, add unsweetened almond milk (use spatula or spoon, don’t use a whisk because it would create bubbles). Stir until combined into a smooth ganache.

Pour the ganache over chilled peanut butter pie and smooth it out evenly.

4. Step: Let it chill in the fridge

Place the pie in the fridge and chill at least for 5 hours or overnight. Once chilled, top with chopped peanuts.

Before serving, I recommend placing the pie in the freezer for about 30 minutes (it will be easier to cut and get out of the pan).

Enjoy!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHOCOLATE PEANUT BUTTER PIE?

Store the pie covered (or cut in an airtight container) in the fridge.

HOW LONG DOES CHOCOLATE PEANUT BUTTER LAST?

The pie will last up to a week in the fridge.

CAN YOU FREEZE VEGAN CHOCOLATE PEANUT BUTTER PIE?

Yes, you can freeze the peanut butter pie for up to 2 months – store it in an airtight container. To unfreeze it, let it thaw overnight in the fridge. Or serve it straight from the freezer.

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

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.

VEGAN CHOCOLATE PEANUT BUTTER PIE (NO-BAKE)

Course Dessert

Cuisine American

Diet Vegan

Prep Time 20 minutes

Chilling Time: 6 hours

Total Time 6 hours 20 minutes

Servings - 8 servings

Calories 492kcal

Author Plantiful Bakery

Ingredients

Crust:

16 Oreo cookies (180g/6,3oz)
2 tbsp (28g) vegan butter, melted (75-80% fat)

Peanut Butter Filling:

½ cup (120g) smooth peanut butter
⅓ cup (82g) vegan sour cream*
½ cup (112g) coconut cream**
⅔ cup (65g) powdered sugar
pinch of sea salt

Chocolate Ganache:

80 g (2,8oz) dark chocolate bar, finely chopped (55-60%, vegan, high quality)
⅓ cup (80ml) unsweetened almond milk, room temperature (use any plant-based milk)

Instructions

In a food processor or blender, crush the Oreos until they are finely ground, and mix them with melted vegan butter in a bowl until properly mixed. Add the mixture to the 7’’ pie pan (18x3,5cm) - if you are not using a non-stick pan, spray or grease it with oil. Press the cookies into the pan, working up the sides a little bit, use the bottom of a measuring cup or tablespoon to pack it tightly. Place it in the fridge while making the filling.
To a medium-size bowl, add peanut butter and vegan sour cream, and mix with a hand mixer until creamy and smooth. Then add coconut cream, powdered sugar, and a pinch of salt, mix on low speed until completely combined. Pour the filling over the chilled Oreo crust, smooth it on top, and place it in the fridge for about 1 hour to set.
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, slowly and gradually, while stirring, add unsweetened almond milk***. Stir until combined into a smooth ganache. Pour the ganache over chilled peanut butter pie and smooth it out evenly.
Place the pie in the fridge and chill at least for 5 hours or overnight. Once chilled, top with chopped peanuts.
Before serving, I recommend placing the pie in the freezer for about 30 minutes (it will be easier to get it out of the pan).
Enjoy!

Notes

* Vegan sour cream: You can substitute for additional coconut cream, but the pie will have a firmer texture.

** Coconut cream: Use a can of full-fat coconut milk, refrigerate it overnight, and then open and scoop out the cream that has separated from the liquid and risen to the top.

*** Chocolate ganache: Use a spatula or spoon to mix the ganache. Don’t use a whisk because it would create bubbles.

Gluten-Free Option: Use any vegan gluten-free cookies for the crust, but you may need to adjust the amount of melted butter. Add about a tablespoon of cocoa powder to the crust mixture if the cookies are light in color.

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

Storage:

Store the pie covered in the fridge for up to a week. You can also freeze it for up to 2 months (store in an airtight container).

Nutrition

Calories: 492kcal

Nutrition Facts

Serving: 1 slice / Calories: 492kcal / Total Fat: 32,8g / Saturated Fat: 2,3g / Cholesterol: 0mg / Total Carbohydrate: 44,1g / Fiber: 3,8g / Sugar: 28,2g / Protein: 7,6g / Sodium: 167mg / Potassium: 203mg / Iron: 1,2mg

Příspěvek VEGAN CHOCOLATE PEANUT BUTTER PIE (NO-BAKE) se objevil jako první na Plantiful Bakery.

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

Thu, 25 Feb 2021 13:29:23 +0000

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

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:

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

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Chilling Time: 3 hours

Total Time 3 hours 15 minutes

Servings 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.

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