You guys probably already know that my go-to liquid sweetener for cooking and baking is pure maple syrup. So I’m really excited to partner with Maple from Canada once again to bring you these four delicious vegan dessert recipes. Last year, I showed you how you can use maple syrup in savoury dishes and snacks and today is all about the desserts.
//www.youtube.com/watch?v=snuOewJR6KE
1. Lemon Berry Bundt Cake
This Lemon Berry Bundt Cake is really easy to put together and is always a crowd-pleaser. I absolutely love its refreshing flavours and soft texture.
2. Maple Walnut Smoothie Bowl
Smoothie bowls are my jam. I eat them for breakfast, as a snack and even as dessert. This smoothie bowl has lovely notes of walnut and maple syrup and can be easily converted into a nice-cream.
3. Chocolate Almond Butter Squares
These Chocolate Almond Butter Squares are a huge hit with kids and adults in my family. They are really easy to make and store well in the fridge.
4. Coconut Cinnamon Energy Bites
Don’t these energy bites look like tiny snowballs? I love making a fresh batch on the weekend and snacking on them with a cup of tea throughout the week.
- 2½ cups oat or spelt flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup + 2 tsp coconut oil (plus extra fro greasing)
- 1¼ cup almond milk
- 2 tsp vanilla
- 1 tsp apple cider vinegar
- zest of 2 lemons
- 1 cup maple syrup
- 1 cup powder sugar
- 1½ tbsp lemon juice
- berries for decorating
- ¼-1/2 cup almond milk
- ¼ cup maple syrup
- 2 frozen bananas
- 2 fresh bananas
- ¼ cup walnuts
- 1 tsp vanilla
- ½ tsp cinnamon
- ¾ cup almond butter
- ¾ cup maple syrup
- ¼ cup coconut oil
- ½ tsp salt
- 1 tsp vanilla
- 4 cups puffed quinoa
- ½ cup coconut oil, melted
- ½ cup cacao/cocoa powder
- ¼ cup maple syrup
- 1 cup almonds
- ⅓ cup maple syrup
- 2½ tbsp cinnamon
- 1½ tsp coconut oil
- 2 tbsp shredded coconut + more for coating
- pinch of salt
- Preheat oven to 175C/350F and lightly grease a bundt cake pan with coconut oil.
- In a large bowl, sift together flour, baking powder, baking soda and salt. Mix well to combine.
- In a small saucepan, add coconut oil, almond milk, vanilla, vinegar, lemon zest and maple syrup. Heat over medium heat and whisk from time to time until everything is melted and well incorporated.
- Add wet ingredients to the dry and whisk to combine.
- Pour the batter into the cake pan and bake for about an hour or until a toothpick comes out clean.
- Take the cake out of the oven and let cool completely in the pan.
- While you’re waiting for the cake to cool, prepare the lemon glaze by combining 1 cup of organic powder sugar with 1 ½ tbsp of lemon juice.
- Once the cake has cooled down, place it on a large plate. Add the berries and drizzle with the glaze.
- Combine all of the ingredients in a blender and blend until smooth.
- Pour into 2 bowls and top with chopped walnuts, shredded coconut, strawberries, blackberries, raspberries and kiwi.
- In a small saucepan, combine almond butter, ¾ cup maple syrup, ¼ cup coconut oil, salt and vanilla. Heat over medium heat until everything is melted.
- Add 4 cups of puffed quinoa to a large bowl and pour in the liquid mixture. Stir well to combine.
- Line a pan with parchment paper and transfer all of the mixture into it. Spread with a spoon or a spatula to make it even and press it down.
- Place the pan in the fridge while you prepare the chocolate layer.
- In a bowl, add ½ cup melted coconut oil, ½ cup cacao or cocoa powder and ¼ cup maple syrup. Whisk to combine.
- Pour the chocolate over the quinoa layer spreading it around.
- Let set in the fridge for 2 to 3 hours.
- When you’re ready to serve, simply cut into squares and enjoy.
- Store in the fridge for 1 week. Can also be frozen.
- Place almonds in a food processor and process until ground.
- Add the rest of the ingredients and process until well combined.
- Chill the mixture in the fridge for about 10 minutes. Then form 10-12 balls using your hands.
- Roll the balls in some shredded coconut to coat and enjoy.
- Store in the fridge for up to 1 week.
The post 4 Easy Vegan Desserts appeared first on Fablunch.
