5 mouth-watering vegan desserts

Find out how to prepare delicious sweet recipes in a simple way

Vegan cuisine is rich in flavors and ingredients; Therefore, you can prepare many delicious and creative desserts without ingredients of animal origin to satisfy your sweet tooth. Next, check out 5 delicious vegan desserts that will please even the pickiest of eaters.

Bread pudding

Ingredients

Pudding

• 4 stale French bread
• 2 cups of vegetable oat milk
• 1 cup of sugar
• 2 tablespoons cornstarch
• 1 tablespoon coconut oil
• 1 teaspoon vanilla essence

Caramel

• 1/2 cup sugar
• 1/4 cup water

Preparation method

Caramel

In a saucepan, melt the sugar over low heat, stirring occasionally. When the sugar has dissolved and starts to turn golden, add the water little by little, mixing carefully. Let it boil until you obtain a liquid and homogeneous caramel. Pour the caramel into a pudding mold and spread it well, covering the bottom. Book.

Pudding

Cut the bread into pieces and place them in a large bowl. Heat the vegetable milk in a pan over low heat, but do not boil. Pour the milk over the pieces of bread and leave to rest for 10 minutes, until the bread absorbs the milk and becomes soft.

In another bowl, mix the sugar, cornstarch, coconut oil and vanilla essence until smooth. Add this mixture to the soaked bread and mix well until everything is incorporated.

Pour the mixture into the caramelized mold. Place the mold in a preheated oven at 180°C in a bain-marie (place the pudding mold inside a larger mold filled with water) for approximately 40-50 minutes, or until the pudding is firm and golden on the surface . Store in the refrigerator for at least 2 hours before turning out and serving.

Caramelized banana

Ingredients

Syrup

• 100 ml of water
• 300 g of sugar

To bread

• 200 g of wheat flour
• 200ml of water
• 1 tablespoon baking powder
• 4 bananas cut into 4 pieces
• Frying oil

Preparation method

Breaded

Place the water and wheat flour in a bowl and mix until you obtain a smooth mixture. Then add the yeast and mix. Book. In a skillet, heat enough oil over medium heat to cover the bananas. Dip the bananas in the reserved batter and fry them, little by little, until golden.

Syrup

Place the water and sugar in a saucepan. Mix over medium heat until you get a slightly thick caramel. Keep the syrup on low heat and dip the fried bananas (one at a time) in the caramel until they are covered on all sides. Transfer them to a plate and wait for the syrup to harden. Serve immediately.

melon popsicle

Ingredients

• 1 cantaloupe melon
• 1 tablespoon of sugar
• 1/4 cup almond milk

Preparation method

Cut the melon, remove the peel and seeds and cut it into large pieces. In a blender, blend the melon pieces, sugar and milk until smooth. homogeneous mixture. Transfer the mixed mixture into popsicle molds and place in the freezer for 12 hours or until solid. Unmold and serve.

Banoffé

Ingredients

Basic

• 200 g of vegan cornstarch biscuits
• 4 tablespoons melted coconut oil

Milk cream

• 1 cup demerara sugar
• 200ml homemade coconut milk
• 1 tablespoon coconut oil
• 1 teaspoon vanilla essence

Filling

• 4 ripe bananas

Whipped cream

• 200 g of cream almond milk
• 2 tablespoons of emulsifier
• 2 tablespoons of sugar
• 1 teaspoon vanilla essence

Assembly

• Ground cinnamon for sprinkling

Preparation method

Basic

Grind biscuits in food processor or blender until fine crumbs. In a container, mix with coconut oil until a wet dough forms. Line the bottom of a springform pan (about 20 cm in diameter) with the dough, pressing it well to firm it up. Place in the refrigerator while you prepare the other ingredients.

Vegan dulce de leche

In a saucepan, melt the sugar over low heat until it turns into caramel (stirring occasionally to prevent it from burning). Gradually add the coconut milk, stirring constantly, until the sugar dissolves again and forms a creamy dulce de leche. Add the coconut oil and vanilla, mix and cook for a few more minutes until it thickens. Turn off the heat and let it cool completely before using it.

Whipped cream

In the mixerbeat all the ingredients until a creamy and consistent whipped cream forms. Reserve in the refrigerator.

Assembly

Remove the base from the refrigerator and spread the vegan dulce de leche evenly over the top. Cut the bananas into slices and arrange them on top of the dulce de leche, forming a layer. Cover with whipped cream, leveling with a spatula or spoon. Sprinkle with cinnamon powder to decorate. Refrigerate for at least 1 hour before serving, so that the banoffee remains firm and cold.

Passion fruit mousse

Ingredients

• 1 cup passion fruit juice concentrate
• 400ml homemade cashew milk
• 1/2 cup tea sugar
• 1/2 cup water
• 1 tablespoon corn starch
• 1 teaspoon agar-agar (vegetable gelatin)
• 1/4 cup water

Preparation method

In a pan, mix the cornstarch with 1/2 cup water until completely dissolved. Add milk and sugar to the starch mixture. Cook over medium heat, stirring constantly, until thickened slightly. This will create a creamy base for the mousse.

In another pan, dissolve the agar-agar in 1/4 cup water and heat over low heat, stirring constantly, until boiling about 1 minute (the agar-agar must boil to activate its gelling power).

Remove the vegetable milk base from the heat, add the passion fruit juice and the activated agar-agar, mixing well until smooth. Place this mixture in the blender and blend for 1-2 minutes to incorporate more air, leaving the mousse lighter and airy.

Divide the mixture into individual glasses or a large bowl and refrigerate for at least 3 hours, or until solidified. Serve then.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.