Vegan desserts: 9 delicious recipes to amaze

Vegan desserts can seem complicated to someone who doesn’t have much affinity for this topic. Let’s start with the basics: do you know what veganism is? Check out some fun facts about movement here.

Simply put, veganism values ​​a lifestyle that doesn’t harm or interfere with the animal world. Therefore, vegans do not consume any type of meat or animal products, from skin to honey!

Now that you know a little about the subject, check out some delicious recipes that are golden tips for those craving tasty vegan desserts. Look that:

9 vegan desserts to try and approve

vegan cookie

Time: 50 min

Performance: 6 biscuits of 55g each (if you make smaller biscuits, it will produce much more)

Difficulty: easy

ingredients

• 10 g or 2 tablespoons of golden flaxseed flour
• 45 g or 3 tablespoons of water
• 120 g or 1/2 cup of tahini paste or peanut butter
• 1.3 g or 1/2 teaspoon of baking powder
• 45 g or 1/4 cup of demerara or brown sugar
• chocolate chips or chocolate chips (to be vegan and lactose free, it must be 100% cocoa chocolate)

Method of preparation

Preheat the oven to 180 ° C. Mix all the ingredients until a homogeneous mass is obtained. Make medium balls with the dough. Bake the cookies on baking paper (or silpat) until golden brown (about 20 min.). Serve as you like.

Lactose-free strawberry sorbet

Time: 15min (+ 12h in the freezer)

Performance: 6 servings

Difficulty: easy

ingredients

• 2 and 1/2 trays of strawberries
• 1 cup (200 ml) of almond milk
• 1/2 cup (tea) of demerara sugar

Method of preparation

Clean, wash and chop the strawberries. Blend 2 trays of strawberries and 1/2 cup (100 ml) of almonds in a blender. Reserve.

In a pan, bring the sugar and the rest of the milk to the heat and boil until it forms a thin syrup. Transfer the strawberry cream into a mixer and, at low speed, add the syrup, little by little, beating. Whisk until it cools. Place in the freezer for 4 hours or until it has solidified. Beat again until it forms an ice cream.

Place in the freezer once more and when it has hardened, beat again. Repeat 3 more times, the last time adding the strawberry pieces kept aside. Then serve in the ice cream cups.

vegan rice pudding

Time: 30 minutes

Performance: 6 servings

Difficulty: easy

ingredients

• 1 cup (tea) of rice
• 2 cups of water (tea)
• 4 tablespoons of demerara sugar
• 500 milliliters of coconut milk
• 2 pieces of cinnamon stick
• 100 grams of grated coconut
• Cloves (or cloves) to taste
• Cinnamon powder to sprinkle each serving

Method of preparation

Cook the rice with water, cinnamon sticks and cloves for 30 minutes over low heat.

Then add the sugar, coconut milk and grated coconut. Boil for another 10 minutes and then serve in individual portions.

For a special flavor, sprinkle ground cinnamon on each serving.

pancake without egg

Time: 15 minutes

Performance: 8 units

Difficulty: easy

ingredients

• 250 g of wheat flour
• 30 g of sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 480 g of water
• 40 g of vegetable oil

Method of preparation

Blend all the ingredients in a blender (first liquid, then dry).

Open the lid and check if it is necessary to scrape the glass walls with residues still solid. If not needed, the dough is ready.

With the help of a ladle, pour the dough into a non-stick pan with a drizzle of vegetable oil and brown it slightly on both sides before removing it.

Tip: Serve this delicious pasta with banana or peanut butter.

Pumpkin jam under pressure

Time: 30 minutes
Performance: 5 servings
Difficulty: easy

ingredients

• 3 cups ripe pumpkin (peeled into cubes)
• 1 cup (tea) of sugar
• 2 cinnamon sticks
• 5 cloves
• 1/2 teaspoon of salt
• 1 cup coconut flakes (flakes)

Method of preparation

Mix all the ingredients in a pressure cooker and bring to medium heat without stirring. As soon as it boils, cover the pan. Cook for 15 minutes, over low heat, after the pressure has started and turn off. Let the pressure relax naturally, open the pan, add the coconut and mix. Let it cool completely and pour into a bowl. to serve.

Coconut and apricot donut

Time: 1h50
Performance: 10 servings
Difficulty: median

ingredients

Pasta

• 2 glasses of warm water
• 1 sachet of dry yeast
• 6 tablespoons of demerara sugar
• 1/2 cup of sunflower oil
• Juice of 1/2 lemon
• 1 pinch of salt
• 1 1/2 cup finely ground rolled oats
• Wheat flour until it binds (about 1 kg)
• 1 or 2 jars of apricot jam with pieces
• 1/2 cup of grated coconut

Roof

• 1/2 cup of cane molasses
• 1 bottle of coconut milk *
• 2 tablespoons of grated coconut

Method of preparation

In a bowl put the water, yeast and sugar. Shake well. Add the oil, salt, lemon juice, oatmeal, mix and add the flour a little at a time until the dough comes off the bottom. Transfer to a clean surface and knead well until the dough is smooth, elastic and without sticking to your hands. Be careful not to make the dough dry or hard.

On a flat surface, lay the baking paper and roll out the dough to a thickness of about 1 finger. Fill with the chopped apricot jelly, sprinkle with grated coconut and roll up like a darling. Parchment paper will help a lot at this point. Cut slices about 4 fingers wide, always carefully. Grease a cake pan with a hole in the center (about 30 cm in diameter) and place it next to each other to form a donut.

Cover the pan with a dry napkin and let the dough rest for about 30 minutes. Bake in a preheated medium oven (about 210ºC) for about 25 minutes or until golden brown. For the garnish, in a bowl, mix well the cane molasses, coconut milk and grated coconut.

Remove the pan from the oven, but keep it on. Pour the filling over the bread and put it back in the oven. Bake until the glaze dries and crystallizes on the bread and is deliciously baked!

* If you want a little drier, reduce the amount of coconut milk in the topping.

Sweet pop corn

Time: 30 minutes

Performance: 8 servings

Difficulty: easy

ingredients

• 1 cup popcorn (corn)
• 1 cup (tea) of sugar
• 1/2 cup (tea) of oil
• 1/2 teaspoon of red food coloring

Method of preparation

In a thick-bottomed pan, place the corn, sugar and oil, stirring constantly until a thick syrup forms (about 15 minutes). Add the food coloring and wait for all the popcorn to pop. Spread out on a baking sheet to cool. Serve in bags.

Brigadeiro

Time: 45 minutes
Performance: 20 units
Difficulty: easy

ingredients

• 1 can of condensed soy milk
• 2 tablespoons of cocoa powder
• 1 tablespoon of margarine
• margarine to grease
• Lactose-free chocolate chips to decorate or 100% grated cocoa chocolate.

Method of preparation

In a skillet, mix the condensed soy milk, cocoa powder and margarine. Bring to low heat, stirring until the mixture has thickened and comes off the bottom of the pan.

Then transfer to a plate and set aside until cool. Use margarine to grease your hands and shape your lactose-free brigadeiro into balls. Pass through the granulated chocolate and arrange in the paper molds. Okay, now just attack. Oops, serve!

pineapple sorbet

Time: 1h (+ 7h in the freezer) (+ 15min in the fridge)
Performance: 4 servings
Difficulty: easy

ingredients

• 1 cup (tea) of water
• 2 cups of pineapple (tea)
• 1 piece of pineapple peel
• Juice of 1/2 lemon
• 1 1/4 cup (tea) of sugar
• Pineapple chunks and mint leaves for garnish

Method of preparation

Blend the pineapple in a blender until it forms a puree. Reserve. Place a pan over medium heat, add the water with the pineapple peel and the sugar and bring to a boil, lower the heat and cook for 5 minutes. Remove the pineapple peel, add the reserved purée and lemon juice to the syrup. Mix well and arrange on a serving dish. Place in the freezer for 2 hours, until it is almost solidified.

Remove from the oven and beat quickly in the blender and return to the freezer. Repeat the operation once more and leave in the freezer until ready to serve, for at least 3 hours. Before serving, remove from the freezer and leave in the fridge for 15 minutes before serving. Serve in small quantities and garnish with pineapple chunks and mint leaves.

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.