This is the last week of February, meaning it’s the last of 3 little jars (at least for now). To celebrate the end of a successful month, I decided to celebrate with desserts. These 3 desserts can be made for a jar or for a plate. They are also healthier versions of the originals. But trust me, they taste so good. They have been approved by friends and family, who have tasted almost everything I made, even the strange tasting sweet potato chia seed brownies. Thus, I have redeemed myself and decided to share these crowd ‘s favorites.
Dessert 1: Raw/ Vegan Cheesecake Every year, I go to the cheesecake factory to celebrate my birthday with one of their notorious slices of cheesecake. But in the past year, I’ve seemed to have lost the attraction to their cheesecake. Why? Because I can’t seem to eat it without thinking about how unhealthy it is. Too much sugar, too much fat, the list goes on and on. But isn’t it the unhealthiness that gives it its flavor? No way, Jose. Truth be told, raw and vegan desserts are just as flavorful and scrumptious if made the right way. Thus, I give you this recipe to cure that sweet tooth of yours ;).
Dessert 2: Gluten-free/Vegan Chocolate Cupcake A while back, my mom made a really good gluten free cake. But amidst all the excitement, she forgot the recipe by the time she was going to write it down. Since, we have not been able to find a recipe that would make a moist cake. Not crumbly, not dry, not weird tasting…you get the point. When I stumbled upon a vegan/gluten-free chocolate cupcake recipe, I didn’t have all of the ingredients. So after tweaking practically the entire recipe, I ended up with a dozen of cupcakes that would make a “real and normal” cupcake cry. They are so yummy and hard to resist. Enjoy!
Like many people, my family loves crêpes. So my mom got a crêpe maker since we used to make them more frequently then we do now. On one cold and wintery day, I thought it was the right time to make them. For lent, my mom and I decided to give up gluten (that’s why the other recipes are also gluten free) but that wasn’t going to stop me from making crêpes. I thought about buckwheat crêpes but the buckwheat is so strong that it tastes more savory than sweet. Then, I tried rice flour and that was so thick and dry (I don’t recommend replacing it with rice flour). Finally, I fell upon the perfect gluten free crêpe batter.
Dessert 1: Raw/ Vegan Cheesecake Ingredients:
- 1 cup medjool dates, pitted
- 1 cup almond meal
- 1 cup raw cashews
- 1/4 cup coconut oil
- 1/3 cup coconut cream
- 1 tsp vanilla extract
- 1 1/2 tblsps agave nectar, or maple syrup
- 1/4 cup coconut cream
- 1/2 cup chocolate chunks
- coconut flakes
- raw almonds, chopped
- In a bowl of hot water, soak the dates for 5-8 minutes, until skin comes off. At the same time, soak the cashews in another bowl with hot water for 5-8 minutes.
- In a food processor or blender, puree the dates until a paste forms. Add the almond meal and mix until a dough is formed, you may need to add more almond meal if too sticky.
- Place in the bottom of your jar or in a cupcake tin and smooth out. Place in the freezer to set while you make the cheesecake part.
- In a food processor or blender, puree the cashews. Add the coconut oil and cream. Mix until a thick paste forms. Add the vanilla extract and the agave nectar.
- Place some on top of the your crust and smooth out evenly. Place back in the freezer while you make you chocolate coating.
- In the microwave or in a pot over the stove, melt the chocolate and coconut cream. Add it on top of your cheesecakes. Sprinkle your toppings and place in the freezer until set, 10-15 minutes. Keep in the freezer until you decide to eat them.
Dessert 2: Gluten-free/Vegan Chocolate Cupcake
- 2 flax eggs (2 Tbsp flax seed meal + 5 Tbsp water)
- 1/2 cup rice milk + 3/4 tsp apple cider vinegar
- 1 1/2 tsp baking soda
- 1/4 cup + 1 Tbsp maple syrup or agave nectar
- 1/3 cup raw sugar
- 1/4 cup melted coconut oil
- 3/4 cup applesauce
- 1/4 cup unsweetened cocoa powder
- 1/2 cup almond meal (finely ground)
- 3/4 cup white rice flour
- 1/4 cup coconut flour
- 2 tblsp corn starch
- Preheat oven to 375F and line a cupcake tin with 12 silicone liners, use paper if you don’t have silicone ones.
- Mix rice milk and vinegar and let sit. Continue with other steps.
- Prepare flax eggs in a large mixing bowl and let rest for 5 minutes. Continue with other steps
- Add baking soda to the rice milk vinegar mixture and stir until it fizzes.
- Add the sugar, maple syrup and rice milk mixture to the flax egg and beat to combine. Then, add applesauce, melted coconut oil and mix.
- In a bowl, combine the cocoa powder, almond meal, rice flour, corn starch and coconut flour. Slowly add to the applesauce mixture. Beat to combine. If the batter appears too thick, add a touch more almond milk. Batter should be not look smooth but shouldn’t stick.
- Using an ice cream scoope, divide batter evenly between muffin tins. They should be 3/4 full. Bake for 15-25 minutes or until an inserted toothpick comes out of the center clean. Let rest in the tin for 10 minutes, then remove and let cool on a cooling rack. Once cooled, place in a jar. Top with whipped cream, fruit or any frosting you desire. I prefer to eat mine plain or with a sprinkle of powdered sugar
- 1/2 cup gluten free oats
- 2 eggs, at room temp
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1/2 tblsp butter, melted
- 1 tblsp maple syrup
- 1 tblsp ghee, or butter
- Using a blender or a coffee grinder, grind the oats until it forms oat flour. Sift it to ensure that it is fine enough.
- In a bowl, mix together the eggs, milk, vanilla extract, butter and maple syrup. Slowly add the flour and mix until well incorporated. Batter should have the consistency of a thick liquid.
- Heat your crêpe maker or pan. Place 1/4 of ghee and let it melt. Swirl it in the pan and make sure it is completely coated. Using a ladle, place a 1/3-1/2 cup of batter. If you are using a crêpe maker, use your wooden spreader to thin out your batter. If you are using a pan, swirl the batter until it evenly coats the bottom of the pan and is thin. Let the batter cook until it forms bubbles, about 1 minute. Flip it over to the other side and let cook for about 30 seconds. Remove from heat. After making 2 crêpes, place another 1/4 of ghee. Repeat until you are out of batter.
- Top with the topping of your choice. I prefer to top mine with a sprinkle of powder sugar. To store in a jar, roll it up. If you choose not to place it in a jar, fold and store in fridge until ready to serve.