Mini Vegan Pavlovas
Prepare a chilled mixing bowl in the freezer then when it is nice and cold pour in 100ml of canned chickpeas/aquafaba and ¼ tablespoon of cream of tartar. Now whisk the mixture for 2 minutes. Start adding the caster sugar a spoonful at a time as you mix. Add a splash of lemon juice vanilla flavouring then whisk for a further 5 – 10 minutes until the fluffy mixture has doubled in volume and holds peaks.
Scoop spoonfuls of the mixture on a tray linked with baking paper. Top tip: use piping bags if you want to create fun designs. Now bake the meringues in the oven for 2 hours.
For the topping, you have free reign for whatever tickles your taste buds. As this is a vegan recipe, we recommend whisking coconut cream as an alternative to fill the meringue cases. Top with a range of fresh fruit and even some vegan chocolate shavings. Yum!
Poached Quince and Winter Fruit in Spiced Wine
To make the red wine jus, boil 400ml of red wine and 400ml of water at a high temperature and leave to simmer in flavour with slices of citrus fruit, cinnamon sticks, 2 black peppercorns, 2 teaspoons of sugar and 2 vanilla pods.
For the winter fruits, peel and half the 4 quinces and leave to simmer in the jus for 25 minutes, add in the apples and pears for around 5 minutes. Leave the mixture to cool before adding in the mixed winter berries then leave in the fridge overnight. Then in the morning, you are ready to serve the fruit into small bowls with plenty of the infused red wine jus drizzled over the top.
Raspberry and Mint Sorbet
This one is super easy and makes a brilliantly refreshing dessert. To begin, boil water and sugar until the sugar is completely dissolved. You can choose any fruity combination that you desire but we absolutely love the flavoursome pairing of raspberry and mint. Place freshly chopped frozen raspberries and a few mint leafs into a blender with the water and sugar mixture and blend until the consistency thickens, then it’s ready to eat.
Chocolate, Peanut Butter and Caramel Tarts
To begin making this mouthwatering treat you’ll want to create a mixture of coconut oil, coconut flour, maple syrup and a pinch of salt. Place the mixture into baking tray tins and leave to bake in the oven for around 20 minutes. Bind together peanut butter, caramel, hot water, coconut oil and dates over a gentle heat. Leave to cool once you are happy with the consistency then spread into the shortcake cases topping it off with a dollop of chocolate ganache and a sprinkle of peanut crumbs.
Vegan Blueberry Cheesecake
Start by blending together vegan sour cream and vegan cream cheese with vanilla extract and fresh lemon juice. Once the mixture is thick and creamy, pour into a graham cracker pie crust and bake in the oven at a gentle heat for 50-55 minutes. After this time, leave the dish to cool before placing in the fridge overnight to fully set. Drizzle with berry compote and fresh blueberries then you are ready to serve up and tuck in.
Anyone else’s mouth watering after reading this or just us? If you try out any of our favourite vegan desserts then make sure to send in a picture of your delicious creation.